Braised Beef Stroganoff
- Vegetable oil or clarified butter
- 2 pounds braising beef (I used boneless shoulder)
- 3 tablespoons flour
- 1 cup red wine
- 2 cups unsalted beef broth
- 4 tablespoons butter
- 1 onion, diced
- 1 pound mushrooms (I used oyster, shitake, and cremini), cleaned and sliced
- 1 (8-ounce) carton sour cream (I used light)
- Kosher salt
- Freshly ground black pepper
- Cooked pappardelle
- Flat leaf parsley, to garnish (optional)
Preheat the oven to 300°.
Freeze the beef for about 20 minutes, which will make it easier to dice. Cut the meat into 1-inch cubes. Pat dry and season generously with salt and pepper.
Heat a few tablespoons of vegetable oil or clarified butter in a large Dutch oven over high heat. Sauté the beef cubes on all sides until well browned but not cooked through, about 3 -5 minutes, working in batches if necessary. Add back all of the beef and its juices to the Dutch oven.
With heat still on high, add the flour and cook for one minute until there is no visible white left. Pour in the wine to deglaze the pan and then reduce by half, about 10 – 15 minutes. Add the beef broth and bring to a boil. Cover the pot and move it to the oven. Cook for approximately 2 1/2 hours, until the meat is ultra-tender. Allow the mixture to cool for about 15 minutes. Season to taste with salt and pepper.
While the beef mixture is cooling, heat the butter over medium heat in a large skillet and sauté the onions until they start to soften. Add the mushrooms and continue cooking until golden brown and tender, about 12 minutes. Add the cooked mushrooms into the beef sauce. Stir a cup of the beef sauce into the sour cream; then fold the sour cream mixture back into the rest of the beef sauce. Taste and adjust final seasonings. Gently reheat over low to medium-low heat if necessary. Serve over cooked pappardelle or egg noodles. Garnish with freshly chopped parsley, if desired.