Roasted Mushroom Beef Stroganoff

A slow beef braise and roasted mushrooms are the secret to the best beef stroganoff recipe. This is the only way I'll ever make beef stroganoff again!

Course Main Course
Cuisine American
Keyword beef, stroganoff
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings 4
Calories 825 kcal


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:

  1. Preheat the oven to 325 degrees F.
  2. 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.

  3. 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.

  4. 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:

  1. Preheat the oven to 375 degrees F.
  2. Toss the mushrooms with the olive oil and a sprinkling of kosher salt and roast for 15-20 minutes.
  3. 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.
  4. 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.

  5. Serve with a dollop of créme fraiche and fresh chives.

Recipe Notes

Nutrition Facts
Roasted Mushroom Beef Stroganoff
Amount Per Serving
Calories 825 Calories from Fat 468
% Daily Value*
Fat 52g80%
Saturated Fat 22g138%
Cholesterol 197mg66%
Sodium 241mg10%
Potassium 1345mg38%
Carbohydrates 57g19%
Fiber 5g21%
Sugar 8g9%
Protein 35g70%
Vitamin A 6433IU129%
Vitamin C 10mg12%
Calcium 149mg15%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.