Who Make the Best Beef Stroganoff

A slow beef braise and roasted mushrooms are the cloak-and-dagger to the best beef stroganoff recipe, the most popular dish at Table salt Lake City's Copper Onion, and the simply way I'll ever make beef stroganoff again.

The BEST Beef Stroganoff Recipe

Salt Lake City is on a local food scene high and I'm ane of the lucky locals to reap the benefits. This homemade beef stroganoff recipe is just one meal of the many that locals call a favorite.

The first time I had information technology was while sitting at the counter of one of the well-nigh popular restaurants in Salt Lake Urban center, Copper Onion, and I immediately started quizzing the chef cooking directly across from me for details about the recipe. I absorbed near one-half of the instructions in between forkfuls, merely at present, thanks to the new cookbookSalt Lake City Chef's Tabular array, I don't have to rely on my fading memory.

Instead, information technology was the first affair I made from the cookbook's pages authored past Becky and Josh Rosenthal of the food blog The Vintage Mixer. And I'g sharing the recipe and its underground as to why its my condolement food fave.

Of all of the couples I know, Becky and Josh most embody the simple lifestyle that is so currently in vogue. Except for that these ii come by it honestly.

Sure, Josh sports flannel shirts and a hipster beard and Becky is a natural beauty who is always effortlessly chichi. Only its their authenticity to living a simple life that's reflected in the same tone and earthy style you'll find on her food blog The Vintage Mixer.

Becky's blog exudes the same calmness and ease as its seasonal recipes do when fabricated in your own kitchen.

Becky's real and just styled photography begs you to pull upwards a chair at her dining room table and enjoy one of Josh's artisanal cocktails while noshing on bites from locals like Tulie Baker breads, award winning Beehive cheeses (their Barely Buzzed is non to be missed) and the at present-nationally-known Creminelli cured meats that started correct here in SLC.

Hailing from West Texas—Lubbock to be exact—Becky and Josh knew of one another in high school just didn't actually brand a connection until beingness reintroduced in college. "Think Fri  Nighttime Lights and yous'll become an appropriate moving-picture show of our childhood. Our rival high school was really the one the TV evidence was filmed about," Becky says.

At present this couple lives in Common salt Lake City and have authored Salt Lake City Chef's Table, sharing some of the nearly popular recipes from favorite Salt Lake Urban center eateries, and as a devotee of eating all the adept stuff in SLC, I'm totally devoted to this cookbook.

Chef Ryan Lowder introduced Utah diners to small plates, Shishito Peppers, Lamb Riblets and a Wagyu Beef Stroganoff like no other. Because of Lowder's kitchen prowess and ingenuity, Copper Onion is arguably Salt Lake City'south near popular eating house and is consistently awarded praise past local food critics, out of state visitors and regular folk alike.

His beef stroganoff recipe is just one of the lxxx included in Becky and Josh's cookbook and is welcome at my dinner tabular array any time.

Bootleg Beef Stroganoff Ingredients

When making this homemade beef stroganoff recipe, yous'll first have to season and melt the beef until fork tender before adding it to the creamy sauce.

Here'south what you lot'll demand for the beef itself:

• Chuck tail or chuck roast
• Onion
• Celery
• Carrot
• Garlic
• Bay leaves
• Fresh thyme
• H2o or beefiness stock

And for the flossy stroganoff sauce and pasta, you lot'll demand:

• Cremini mushrooms
• Olive oil
• Butter
• Shallot
• Garlic
• Heavy cream
• Kosher salt and pepper
• Pasta
• Créme fraîche
• Fresh chives

How to Make Beef Stroganoff

The beef is generously salt and peppered before being seared a little olive oil. The onions, celery, carrots, garlic, bay leaves and thyme are added to the Dutch oven and the whole mixture gets topped off with beef stock.

Pop the beef into the oven and cheque back in two hours later to see how it'south doing. When the beef is fork tender, set it bated to cool and strain the liquid from the vegetables, then discard the vegetables.

Once the beefiness is washed, it's just a matter of roasting the mushrooms before making the stroganoff sauce. The beef gets added dorsum into the sauce and is rewarmed equally the mixture thickens upward.

Serve this easy beef stroganoff over your pasta of pick and garnish with fresh chives for a burst of fresh flavor.

Tin can I Apply a Heavy Cream Substitute?

No, homemade beefiness stroganoff is ane of those dishes where you have to use the good stuff. Don't effort using half and one-half or another lower fat alternative hither — heavy foam is the way to go.

Where Tin can I Find Créme Fraiche?

Créme fraiche is sold at most grocery stores. It should be right next to the sour cream and yogurt.

Tips for Making the Best Beefiness Stroganoff

While Lowder uses Wagyu beef in his Beef Stroganoff, he's instructed habitation cooks that a chuck tail is perfectly acceptable. Either one is slow braised for 3 to 5 hours to create the most tender of bites of beef. If chuck tail is unavailable, chuck roast works well too.

I've e'er used sour foam to add together the tang to my stroganoff, but this recipe calls for the mellower, less tart créme fraiche topping the pasta dish in the final stage, and just one/2 cup of cream combined with the braising liquid to create a lush sauce you won't forget.

What makes this recipe and then special is the sauce, or more aptly, the depth of the sauce. The secret to getting that depth lies in the roasting of the mushrooms before adding them to the meat. Doing so deepens the flavors and makes the whole dish meatier and more savory.

A hearty egg noodle is best in this dish and a high quality pappardelle (this is my favorite) is a good one to stand upwardly to the meaty sauce.

More Condolement Food Recipes You'll Beloved

• Infant Back Ribs in the Instant Pot
• Piece of cake Chicken Breasts with Creamy Mushroom Sauce
• Mom'south Bootleg Spaghetti and Meat Sauce
• Daddy's Baked Hamburgers
• The Cheesiest Spinach and Cheese Lasagna
• Roasted Mushroom Stroganoff

If yous make this recipe, please permit me know! Go out a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagramwith #foodiecrusheats.

Impress

Roasted Mushroom Beef Stroganoff

A ho-hum beef braise and roasted mushrooms are the secret to the best beefiness stroganoff recipe. This is the only manner I'll ever make beef stroganoff once more!

Course Principal Course

Cuisine American

Keyword beef, stroganoff

Prep Fourth dimension 30 minutes

Cook Fourth dimension ii hours 30 minutes

Full Time three hours

Servings 4

Calories 825 kcal

For the Beefiness:

• 2 tablespoons extra virgin olive oil
• ane pound chuck tail or chuck roast , cut into chunks
• ane 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 beefiness stock

For the Stroganoff:

• 1 pound cremini mushrooms , thickly sliced or quartered
• two tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 small shallot , sliced
• 2 cloves garlic , sliced
• 1/2 cup heavy cream
• i cup braising liquid
• Kosher salt and freshly ground black pepper to gustation
• 8 ounces pappardelle pasta
• 1/two cup créme fraîche
• ane/4 cup fresh chives , chopped

To Prepare the Beefiness:

• Preheat the oven to 325 degrees F.

• Flavour the meat with kosher salt and freshly ground black pepper. Heat an oven-prophylactic dutch oven to medium-high rut on the stove with the olive oil. Chocolate-brown the meat in batches if needed but do not crowd the pan.

• Add together the onions, celery, carrots, garlic, bay leaves and thyme to the meat and add enough water or stock to embrace. Identify in the oven, uncovered. Check after two hours and add more than water or stock if necessary to go along the meat and vegetables covered.

• When the meat is fork tender, remove it from the oven. Option the meat from the pot and set aside to cool and strain the liquid from the vegetables, so discard the vegetables. Cool the liquid and skim nearly of the fat from the top, reserving the braising liquid for later.
  

To Prepare the Stroganoff:

• Preheat the oven to 375 degrees F.

• Toss the mushrooms with the olive oil and a sprinkling of kosher salt and roast for xv-20 minutes.

• In a big sauté pan over medium estrus, melt the butter so add together the shallot, garlic, and roasted mushrooms and melt until tender, well-nigh 5 minutes. Add together the reserved beefiness, foam 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, and so add it to the sauté pan and cook for 2-3 minutes.

• Serve with a dollop of créme fraîche and fresh chives.

• Reprinted with permission, Becky Rosenthal

Calories: 825 kcal | Carbohydrates: 57 k | Protein: 35 g | Fatty: 52 g | Saturated Fatty: 22 one thousand | Cholesterol: 197 mg | Sodium: 241 mg | Potassium: 1345 mg | Fiber: 5 g | Sugar: 8 thousand | Vitamin A: 6433 IU | Vitamin C: x mg | Calcium: 149 mg | Fe: 4 mg

What to Make With This Recipe to Make a Meal

• Beet, Carrot and Pomegranate Salad
• Citrus, Fennel and Avocado Salad
• Sweet Carrots with Tarragon
• Winter Dark-green Salad with Orangish Dear Mustard Vinaigrette
• Roasted Brussels Sprouts with Pancetta

Buy Salt Lake City Chef'south Tabular array here.

Follow Becky here: The Vintage Mixer |Instagram | Twitter | Facebook | Pinterest

Portrait photography by Big Bear Photo Co.

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