Pretentious Beef Stroganoff
About This Beef Stroganoff Recipe
This started because my employee Carson mentioned he was making Beef Stroganoff, and I thought, “Wait… that sounds good.” Once I started playing around with the recipe I ended up subbing out a decent amount of ingredients- instead of traditional sirloin, I used well-marbled chuck roast and turned this into a braise—because who doesn’t want tender, fall-apart beef? I added cognac (obviously), bumped up the mushrooms, used pappardelle instead of egg noodles, and ended up with a totally delicious, over-the-top version of stroganoff. It’s cozy, comforting, and a little fancy—hence the name.
Why You’ll Love It
Uses chuck roast for melt-in-your-mouth, braised beef instead of quick-cooked sirloin.
Cognac + crème fraîche = a rich, silky, deep-flavored sauce.
The mushrooms and onions bring major umami.
Pappardelle noodles make it feel even more luxurious.
Perfect cold-weather comfort food.
Amazing leftovers (even better the next day).
Ingredients You’ll Need
Chuck roast
Flour
Butter + olive oil
Onion
Mushrooms
Garlic
Tomato paste
Brandy or cognac
Beef stock
Dijon mustard
Worcestershire sauce
Fresh thyme
Crème fraîche or sour cream
Heavy cream
Pappardelle (or mashed potatoes for serving)
Kosher salt & pepper
How to Make It
Season and lightly flour the beef cubes, then sear them in butter and oil until deeply browned. Remove the beef and sauté onions until golden, then cook down the mushrooms until their liquid evaporates. Add garlic and tomato paste, then deglaze with cognac. Return the beef to the pot and add beef stock, Dijon, Worcestershire, and thyme. Braise in a 300°F oven until tender and shreddy. Finish by stirring in crème fraîche and heavy cream (don’t boil), then serve over wide pappardelle or mashed potatoes.
Tips for Success
Pat the beef very dry for the best crust.
Brown in batches—overcrowding kills the sear.
Let the mushrooms caramelize fully for max flavor.
Don’t boil after adding crème fraîche; it may split.
If you want it saucier, add extra stock or cream.
Braise low and slow—the full 2½–3 hours makes a huge difference.
Frequently Asked Questions
Can I make this without cognac or alcohol?
Yes—replace with ½ cup beef stock + 1–2 teaspoons Worcestershire or ½ cup beef stock + 1–2 teaspoons balsamic vinegar for depth.
Can I use sour cream instead of crème fraîche?
Yes—just stir it in at the end off the heat.
Can I use a different cut of beef?
Brisket, short ribs, or stew meat all work.
What noodles work best?
Pappardelle is my favorite for that luxurious feel, but egg noodles, fettuccine, or even mashed potatoes all work.
What to Serve With It
Mashed potatoes
Spaetzle
Roasted Brussels sprouts
Garlic green beans
A simple green salad with lemon vinaigrette
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Pretentious Beef Stroganoff
Ingredients
- 2 ½ lbs well-marbled chuck roast, cut into 1½-inch cubes
- Kosher salt & black pepper
- 2 tablespoons flour
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large onion, finely sliced
- 16 oz cremini or baby bella mushrooms, sliced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- ½ cup brandy
- 2 cups beef stock
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 3–4 sprigs fresh thyme
- 7 oz crème fraîche (or sour cream)
- 1 cup heavy cream
Instructions
- Pat the cubes dry and season generously with salt and pepper.
- Dredge lightly in flour.
- In a heavy Dutch oven, heat butter (2 tablespoons) and olive oil over medium-high.
- Brown the beef in batches until a deep crust forms (don’t overcrowd). Set aside.
- Reduce heat to medium. Add butter (2 tablespoons) and onions; cook until soft and golden (8–10 min).
- Add mushrooms and cook until browned and their liquid evaporates (8–10 min).
- Stir in garlic until fragrant; 1–2 min.
- Stir in tomato paste; cook 3 min.
- Pour in brandy and simmer 2–3 minutes, scraping up any browned bits.
- Return the beef and its juices to the pot.
- Stir in beef stock, Dijon, Worcestershire, and thyme.
- Bring to a simmer, cover, and transfer to a 300°F oven (or simmer gently on the stove) for 2½–3 hours, until the beef is tender enough to shred with a fork.
- Remove thyme sprigs.
- Stir in crème fraîche and heavy cream; gently heat but do not boil.
- Taste and adjust salt and pepper.
- Spoon over pappardelle, or mashed potatoes.
