Beef Stroganoff
User Reviews
5
30 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
2 hrs 30 mins
-
Total Time
3 hrs
-
Servings
4
-
Calories
825 kcal
-
Course
Main Course
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Cuisine
American
Beef Stroganoff
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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!
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Ingredients
For the Beef:
- 2 tablespoons extra virgin olive oil
- 1 pound chuck tail cut into chunks, or chuck roast
- 1 cup onion chopped
- 1 cup celery sliced
- 1 cup carrot sliced
- 4 cloves garlic , peeled and smashed
- 2 bay leaf
- 2 thyme sprigs, fresh
- 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 shallot sliced, small
- 2 cloves garlic , sliced
- ½ cup heavy cream
- 1 cup braising liquid
- salt kosher salt; freshly ground; to taste
- black pepper kosher salt; freshly ground; to taste
- 8 ounces pappardelle pasta
- ½ cup crème fraîche
- ¼ cup chive chopped, fresh
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.
Notes
- Reprinted with permission, Becky Rosenthal
Nutrition Information
Show Details
Calories
825kcal
(41%)
Carbohydrates
57g
(19%)
Protein
35g
(70%)
Fat
52g
(80%)
Saturated Fat
22g
(110%)
Cholesterol
197mg
(66%)
Sodium
241mg
(10%)
Potassium
1345mg
(29%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
6433IU
(129%)
Vitamin C
10mg
(11%)
Calcium
149mg
(15%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 825 kcal
% Daily Value*
| Calories | 825kcal | 41% |
| Carbohydrates | 57g | 19% |
| Protein | 35g | 70% |
| Fat | 52g | 80% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 197mg | 66% |
| Sodium | 241mg | 10% |
| Potassium | 1345mg | 29% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 6433IU | 129% |
| Vitamin C | 10mg | 11% |
| Calcium | 149mg | 15% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
30 reviews
Excellent
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