A slow beef braise and roasted mushrooms are the secrets 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 minutesminutes
Cook Time 2 hourshours30 minutesminutes
Total Time 3 hourshours
Servings 4
Calories 825kcal
Ingredients
For the Beef:
2tablespoonsextra virgin olive oil
1poundchuck tail or chuck roast, cut into chunks
1cupchopped onion
1cupsliced celery
1cupsliced carrot
4clovesgarlic, peeled and smashed
2bay leaves
2sprigs fresh thyme
water or beef stock
For the Stroganoff:
1poundcremini mushrooms, thickly sliced or quartered
2tablespoonsextra virgin olive oil
2tablespoonsbutter
1small shallot, sliced
2clovesgarlic, sliced
½cupheavy cream
1cupbraising liquid
Kosher salt and freshly ground black pepper to taste
8ouncespappardelle pasta
½cupcréme fraîche
¼cupfresh chives, chopped
Instructions
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.