A slow beef braise and roasted mushrooms are the secrets 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.
I love hearty, beefy, comfort food dishes during cold weather months. Recipes like my red wine braised short ribs, my mom’s pot roast, and beef bourguignon are a few classic favorites. Beef stroganoff is another dish that fits perfectly in this category, and this recipe is the best version I’ve ever had. This beef stroganoff recipe is by Chef Ryan Lowder, of Salt Lake City’s Copper Onion restaurant, and it’s featured in the cookbook Salt Lake City Chef’s Table. 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. It’s rich and decadent and makes for the perfect cozy dinner.
What’s in This Beef Stroganoff
This beef stroganoff is singing with flavor thanks to a host of savory aromatics and a slow beef braise.
Here’s what you’ll need for the beef itself:
- Chuck tail or chuck roast
- Bay leaves
- Fresh thyme
- Water, beef stock, or beef broth
What is the Sauce in Beef Stroganoff Made of?
Homemade beef stroganoff is one of those dishes where you have to use the good stuff. Don’t try using half and half or another lower-fat alternative here — heavy cream is the way to go.
Here are the ingredients you’ll need for the beef stroganoff sauce:
- Cremini mushrooms
- Olive oil
- Unsalted butter
- Heavy cream
- Kosher salt and pepper
- Pasta (such as pappardelle, tagliatelle, or egg noodles)
- Créme fraîche
- Fresh chives, for serving
How to Make Beef Stroganoff
This traditional beef stroganoff recipe takes some time to make but the steps are very simple and it’s definitely worth the wait! Here’s how to make it:
Season and brown the beef. Season with kosher salt and freshly ground black pepper. Heat an oven-safe Dutch oven to medium-high heat on the stove with the olive oil. Brown the meat in batches if needed but do not crowd the pan.
Slow roast the beef and aromatics. Add the onions, celery, carrots, garlic, bay leaves, and thyme to the meat, stir, and add enough water or stock to cover. Place in the 325°F oven, uncovered. Check after 2 hours and add more water or stock if necessary to keep the meat and vegetables covered.
Strain and skim. When the meat is fork-tender, remove it from the oven. Pick the meat from the pot and set it aside to cool and strain the liquid from the vegetables, then discard the vegetables. Cool the liquid and skim most of the excess fat from the top, reserving the braising liquid for later.
Prepare the creamy Beef Stroganoff Sauce
After you’ve slow-roasted your beef, the stroganoff sauce comes together pretty fast. Some recipes call for Dijon mustard or Worcestershire sauce, but this sauce really doesn’t need it and is so flavorful on its own.
Here’s how to make and assemble your dish:
Roast the mushrooms. Toss the mushrooms with olive oil and a sprinkling of kosher salt and roast for 15-20 minutes.
Sauté and reduce. Sauté the shallot, garlic, and roasted mushrooms in butter and cook until tender. Add the reserved beef, cream, and beef braising liquid and simmer until the liquid is reduced and thickened.
Cook your pasta and serve. Serve the beef stroganoff over pasta and top with a dollop of créme fraîche and fresh chives.
What Cut of Meat is Best for Beef Stroganoff?
Chuck tail or chuck roast is best for this recipe (you want tender, falling-apart beef for this.
Is Greek Yogurt a Good Substitute for Sour Cream in Stroganoff?
I definitely recommend using créme fraîche or sour cream (as per tradition) for this beef stroganoff recipe. I love Greek yogurt but it has a distinctive tang that I don’t feel works well here.
3 Tips for Making the Best Beef Stroganoff
- 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 beef bites. 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 ½ cup of cream combined with the braising liquid to create a lush sauce you won’t forget.
- 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.
What to Serve with Beef Stroganoff
- Beet, Carrot and Pomegranate Salad
- Citrus, Fennel and Avocado Salad
- Sweet Carrots with Tarragon
- Winter Green Salad with Orange Honey Mustard Vinaigrette
- Roasted Brussels Sprouts with Pancetta
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
For the Beef:
- 2 tablespoons extra virgin 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
- ½ cup heavy cream
- 1 cup braising liquid
- Kosher salt and freshly ground black pepper to taste
- 8 ounces pappardelle pasta
- ½ cup créme fraîche
- ¼ cup fresh chives , chopped
To Prepare the Beef:
- Preheat the oven to 325°F.
- Season the meat with kosher salt and freshly ground black pepper. Heat an oven-safe Dutch oven to medium-high heat on the stove with the olive oil. 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. Place in the oven, uncovered. 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 it 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°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 the pasta, then add it to the sauté pan and cook for 2-3 minutes.
- Serve with a dollop of créme fraîche and fresh chives.
- Reprinted with permission, Becky Rosenthal
More Beefy Recipes You’ll Love
- Beef Bourguignon
- Tuscan Beef Stew
- Red Wine Braised Short Ribs
- Mom’s Best Pot Roast Recipe
- Beef Stew with Butternut Squash
- My Mom’s Homemade Spaghetti and Meat Sauce
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