Thomas Keller Beef Stroganoff Recipe
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.Serve it over buttered egg noodles, and you’ve got something worth every minute of effort!
Servings: 6
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.