Pretentious Beef Stroganoff

My employee, Carson, the other day was telling me that he was planning on making Beef Stroganoff, and I thought “that’s a good idea!”. I’ve never made Beef Stroganoff before, so when I was searching recipes online, I was making modifications that make this recipe not really a classic Beef Stroganoff anymore, and more so a rich braised beef recipe. Very good!

I swapped out sirloin for chuck roast so that I could braise it and get that tender fall-apart result. I also added in a little cognac because, why not?? And used pappardelle noodles instead of egg noodles. In the end this is just a pretentious version of beef stroganoff, hence the name. It’s the perfect comfort food recipe for fall!

Pretentious Beef Stroganoff

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Yield: 6-8

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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

1. Pat the cubes dry and season generously with salt and pepper.
2. Dredge lightly in flour.
3. In a heavy Dutch oven, heat butter (2 tablespoons) and olive oil over medium-high.
4. Brown the beef in batches until a deep crust forms (don’t overcrowd). Set aside.
5. Reduce heat to medium. Add butter (2 tablespoons) and onions; cook until soft and golden (8–10 min).
6. Add mushrooms and cook until browned and their liquid evaporates (8–10 min).
7. Stir in garlic until fragrant; 1–2 min.
8. Stir in tomato paste; cook 3 min.
9. Pour in brandy and simmer 2–3 minutes, scraping up any browned bits.
10. Return the beef and its juices to the pot.
11. Stir in beef stock, Dijon, Worcestershire, and thyme.
12. 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.
13. Remove thyme sprigs.
14. Stir in crème fraîche and heavy cream; gently heat but do not boil.
15. Taste and adjust salt and pepper.
16. Spoon over pappardelle, or mashed potatoes.

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