A slow beef braise and roasted mushrooms are the secret to the best beef stroganoff recipe, the most popular dish at Salt Lake City’s Copper Onion, and the only way I’ll ever make beef stroganoff again.
Salt Lake City is on a local food scene high and I’m one of the lucky locals to reap the benefits. This Beef Stroganoff recipe is just one meal of the many that locals call a favorite.
The first time I had it was while sitting at the counter of one of the most popular restaurants in Salt Lake City, Copper Onion, and I immediately started quizzing the chef cooking directly across from me for details about the recipe. I absorbed about half of the instructions in between forkfuls, but now, thanks to the new cookbook Salt Lake City Chef’s Table, I don’t have to rely on my fading memory.
Instead, it was the first thing I made from the cookbook’s pages authored by Becky and Josh Rosenthal of the food blog The Vintage Mixer. And I’m sharing the recipe and it’s secret as to why its my comfort food fave.
Of all of the couples I know, Becky and Josh most embody the simple lifestyle that is so currently in vogue. Except for that these two come by it honestly.
Sure, Josh sports flannel shirts and a hipster beard and Becky is a natural beauty who is always effortlessly chic. But its their authenticity to living a simple life that’s reflected in the same tone and earthy style you’ll find on her food blog The Vintage Mixer.
Becky’s blog exudes the same calmness and ease as its seasonal recipes do when made in your own kitchen. Becky’s real and simply styled photography begs you to pull up a chair at her dining room table and enjoy one of Josh’s artisanal cocktails while noshing on bites from locals like Tulie Bakery breads, award winning Beehive cheeses (their Barely Buzzed is not to be missed) and the now-nationally-known Creminelli cured meats that started right here in SLC.
Hailing from West Texas—Lubbock to be exact—Becky and Josh knew of one another in high school but didn’t actually make a connection until being reintroduced in college. “Think Friday Night Lights and you’ll get an appropriate picture of our childhood. Our rival high school was actually the one the TV show was filmed about,” Becky says.
Now this couple lives in Salt Lake City and have authored Salt Lake City Chef’s Table, sharing some of the most popular recipes from favorite Salt Lake City eateries, and as a devotee of eating all the good stuff in SLC, I’m totally devoted to this cookbook.
In My Opinion, This Is the Secret to the Best Beef Stroganoff
Chef Ryan Lowder introduced Utah diners to small plates, Shishito Peppers, Lamb Riblets and a Wagyu Beef Stroganoff like no other. Because of Lowder’s kitchen prowess and ingenuity, Copper Onion is arguably Salt Lake City’s most popular restaurant and is consistently awarded praise by local food critics, out of state visitors and regular folk alike.
His Beef Stroganoff recipe is just one of the 80 included in Becky and Josh’s cookbook and is welcome at my dinner table any time.
About the Recipe
While Lowder uses Wagyu beef in his Beef Stroganoff, he’s instructed home cooks that a chuck tail is perfectly acceptable. Either one is slow braised for 3 to 5 hours to create the most tender of bites of beef. If chuck tail is unavailable, chuck roast works well too.
I’ve always used sour cream to add the tang to my stroganoff, but this recipe calls for the mellower, less tart créme fraiche topping the pasta dish in the final stage, and just 1/2 cup of cream combined with the braising liquid to create a lush sauce you won’t forget.
What makes this recipe so special is the sauce, or more aptly, the depth of the sauce. The secret to getting that depth lies in the roasting of the mushrooms before adding them to the meat. Doing so deepens the flavors and makes the whole dish meatier and more savory.
A hearty egg noodle is best in this dish and a high quality pappardelle (this is my favorite) is a good one to stand up to the meaty sauce.
Roasted Mushroom Beef Stroganoff
- For the Beef
- 2 tablespoons olive oil
- 1 pound chuck tail or chuck roast cut into chunks
- 1 cup chopped onion
- 1 cup sliced celery
- 1 cup sliced carrot
- 4 cloves garlic peeled and smashed
- 2 bay leaves
- 2 sprigs fresh thyme
Water or beef stock
- For the Stroganoff
- 1 pound cremini mushrooms thickly sliced or quartered
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 1 small shallot sliced
- 2 cloves garlic sliced
- 1/2 cup heavy cream
- 1 cup braising liquid
- Kosher salt and freshly ground pepper to taste
- 8 ounces pappardelle pasta
- 1/2 cup créme fraiche
- 1/4 cup fresh chives chopped
To Prepare the Beef
Preheat the oven to 325 degrees F.
Season the meat with kosher salt and freshly ground black pepper. Heat an oven-safe dutch oven to medium high heat with the olive oil and brown the meat in batches if needed but do not crowd the pan. Add the onions, celery, carrots, garlic, bay leaves and thyme to the meat and add enough water or stock to cover. Check after 2 hours and add more water or stock if necessary to keep the meat and vegetables covered.
When the meat is fork tender, remove it from the oven. Pick the meat from the pot and set aside to cool and strain the liquid from the vegetables, then discard the vegetables. Cool the liquid and skim most of the fat from the top, reserving the braising liquid for later.
To Prepare the Stroganoff
Preheat the oven to 375 degrees F.
Toss the mushrooms with the olive oil and a sprinkling of kosher salt and roast for 15-20 minutes.
In a large sauté pan over medium heat, melt the butter then add the shallot, garlic, and roasted mushrooms and cook until tender, about 5 minutes. Add the reserved beef, cream and reserved braising liquid and cook until the liquid is reduced and thickened, about 7 minutes. Add salt and pepper to taste.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain ghe pasta, then add it to the sauté pan and cook for 2-3 minutes.
Serve with a dollop of créme fraiche and fresh chives.
Reprinted with permission, Becky Rosenthal
What to Make With This Recipe to Make a Meal
- Beet, Carrot and Pomegranate Salad
- Citrus, Fennel and Avocado Salad
- Sweet Carrots with Tarragon
- Winter Green Salad with Orange Honey Mustard Vinaigrette
Purchase Salt Lake City Chef’s Table here.
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Portrait photography by Big Bear Photo Co.
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