This Thomas Keller recipe is everything you want in a rich, slow-simmered beef stroganoff!
For this, I let the meat sear undisturbed to build up a deep crust before deglazing with brandy.
Keller’s version leans on crème fraîche instead of sour cream, which gives a smooth, slightly tangy balance to the sauce.
The mushrooms soak up all the depth from the pan, and when they release their juices, it adds an extra layer of richness.
The first time I made this, I was blown away by how luxurious it tasted for such simple ingredients.
Serve it over buttered egg noodles, and you’ve got something worth every minute of effort!
How to Make Thomas Keller’s Beef Stroganoff
Ingredients
- 2 lbs. Boneless Chuck Roast
- 2 cups Red Wine
- 2 cups Beef Broth
- 4 Carrots (chopped)
- 2 Onions (chopped)
- 6 cups Heavy Cream
- 1 cup Crème Fraiche
- 4.5 lbs. Button Mushrooms
- 1 lb. Pappardelle Pasta
- Salt and Pepper (to taste)
Step-by-Step Instructions
Step 1:
Preheat your oven to 350°F.
Season your chuck roast with salt and pepper.
Step 2:
In a large pot, reduce the red wine with carrots and onions until syrupy.
This step enhances the flavor base of your dish.
Step 3:
Place a cheesecloth over the vegetables, creating a nest for the browned meat.
Pour the beef broth into the mix before placing everything into the oven to braise for 2 hours.
Step 4:
While the beef is braising, make the mushroom cream sauce.
Simmer the mushrooms with heavy cream and crème fraiche in a pan.
Step 5:
Cook the pappardelle according to the package instructions, then combine with the mushroom sauce just before serving.
Tips and Tricks for Making This Recipe
Select Quality Meat
I suggest choosing a good-quality chuck roast, ensuring that your beef remains tender and flavorful after cooking.
Timing Matters
Make sure to allow enough time for the braising process, as this is key to achieving the perfect tenderness and depth of flavors in the dish.
Perfect Mushroom Sauté
To bring out their flavor, make sure the mushrooms are cooked slowly and thoroughly in the cream.
The longer simmering time will enhance their natural flavors beautifully.
Fresh Ingredients
Using fresh pappardelle can augment the entire dish, so if you have the chance, opt for freshly made pasta.
It really does make a difference you’re your meal, offering a texture that’s much better than dried pasta.
Consistent Cuts
Ensure that your carrots and onions are chopped into consistent pieces for even flavor distribution throughout the dish.
What to Serve with Thomas Keller Beef Stroganoff
Egg Noodles
Egg noodles are a classic pairing with beef stroganoff.
Their smooth texture and subtle flavor work wonderfully with the rich, creamy sauce.
I recommend cooking them until they’re al dente and tossing them with a bit of butter.
Green Beans Almondine
Green beans almondine adds a fresh and slightly nutty contrast to the dish.
The crispness of the green beans paired with toasted almonds offers a tasty crunch.
It’s a straightforward side that brings some color to your plate.
Roasted Root Vegetables
Roasted root vegetables can be an exciting alternative side.
Try a mix of carrots, parsnips, and beets for a vibrant dish.
The sweetness from roasting complements the savory stroganoff sauce nicely.
Garlic Mashed Potatoes
Garlic mashed potatoes provide a hearty base for the meal.
The creamy and garlicky notes harmonize well with beef stroganoff.
I love the way they soak up the sauce; it’s so good!
Sautéed Spinach and Mushrooms
For something a bit unexpected, consider sautéed spinach and mushrooms.
This combination introduces a deep, earthy flavor profile.
It’s also a fantastic way to infuse some greens into your meal.
Variations and Substitutions
You can always experiment with different types of mushrooms in your Beef Stroganoff.
Try using a mix of cremini and shiitake for a richer flavor.
If you’re not a fan of beef, chicken is a great alternative that pairs well with the creamy sauce.
Dairy-Free Options
For a dairy-free version, use coconut milk or almond milk instead of cream.
These alternatives can give a slightly different taste, but are just as delicious.
Soy-based sour cream can also be a good substitute for traditional sour cream.
Protein Choices
Changing up the protein can add variety to this dish!
Consider using pork or even tofu for vegetarian options.
Both can absorb the flavors wonderfully in the creamy sauce.
Vegetable Additions
Adding extra vegetables can make this dish more nutritious and colorful.
Try adding spinach, bell peppers, or even zucchini for a colorful twist!
These additions can add texture and enhance the flavors.
How to Store Leftover Thomas Keller Beef Stroganoff
Storing leftover beef stroganoff properly keeps it safe and delicious for days.
Once you’ve cooked this rich stroganoff, it’s time to think about the leftovers!
Here’s a simple guide to keep your dish tasting fresh.
Cool Quickly
Before placing it in the fridge, allow the stroganoff to cool quickly.
This helps you avoid the food safety “danger zone” between 40°F and 140°F, where bacteria grow rapidly.
A helpful tip: split it into smaller portions to cool it down faster.
Proper Packaging
Using airtight containers keeps the sauce creamy and prevents the beef from drying out.
If you plan to store it for more than a day or two, consider portioning the leftovers into smaller containers for easy access.
Avoid storing it in the fridge door where temperatures can fluctuate.
Label and Date
It’s easy to forget what’s in those containers after a few days, right?
Labeling with dates helps you track how long your stroganoff has been stored.
Leftover beef stroganoff can be stored safely in the refrigerator for up to four days.
Common Mistakes to Avoid
Stirring the Beef Too Much
When cooking the beef, resist the urge to constantly stir.
Let each side sear for one to two minutes undisturbed.
This will help you achieve that nice golden crust!
Ignoring Cheesecloth Use
Using cheesecloth is essential for this recipe.
Wet it, wring it out, and place it over your veggies for a proper “nest” for the meat.
This simple step can drastically impact flavor and texture.
Rushing the Braise
Braising the short ribs is a technique you don’t want to hurry.
Plan for 1.5 to 2 hours of braising after an hour of cooking time.
Give the dish the time it needs for tender, flavorful results!
Thomas Keller Beef Stroganoff Recipe
Ingredients
- 2 lbs. Boneless Chuck Roast
- 2 cups Red Wine
- 2 cups Beef Broth
- 4 Carrots chopped
- 2 Onions chopped
- 6 cups Heavy Cream
- 1 cup Crème Fraiche
- 4.5 lbs. Button Mushrooms
- 1 lb. Pappardelle Pasta
- Salt and Pepper to taste
Instructions
- Preheat your oven to 350°F.
- Season your chuck roast with salt and pepper.
- In a large pot, reduce the red wine with carrots and onions until syrupy.
- This step enhances the flavor base of your dish.
- Place a cheesecloth over the vegetables, creating a nest for the browned meat.
- Pour the beef broth into the mix before placing everything into the oven to braise for 2 hours.
- While the beef is braising, make the mushroom cream sauce.
- Simmer the mushrooms with heavy cream and crème fraiche in a pan.
- Cook the pappardelle according to the package instructions, then combine with the mushroom sauce just before serving.