Most people’s mouths don’t start to water when they hear “beef stroganoff”… that’s because they haven’t tried my husband’s. It isn’t cheap to make–heavy cream, cheese & beef aren’t the most budget-friendly ingredients–but for a special treat, it is SO worth it!
Any time you cook meat for a long time in a bath of heavy cream, good things are going to happen. Yes, the beef is cooked IN HEAVY CREAM.
Since that’s not heavy enough, why not add some cheese in at the end? Sure!
Notice the color of this sauce compared to other stroganoffs you’ve seen. The reason it’s so dark and delicious is because it cooks in the oven for at least 3 hours (again, I said it’s a special treat–an all day Saturday kind of meal).
This recipe is flexible, so feel free to experiment when you make it. And be prepared to eat way more than you had planned. This stuff is addictive. So rich, meaty, and complex in flavor that you won’t want to have regular old stroganoff again.
Rich & Hearty Beef Sroganoff
Beef cooked in cream for 3+ hours, cheese and a whole lot of other great flavors make this the most rich and satisfying stroganoff you’ll ever eat!
PREP TIME 30 MIN COOK TIME 4 HR TOTAL TIME 5 HR
- 1-2 Tbs olive oil
- 1 onion, diced
- 3 pound chuck roast, cubed
- 3 garlic cloves, minced
- 1/2 cup dry white wine
- 2 pints (4 cups) heavy cream
- 3 Tbs Dijon mustard
- 1/2 tsp Worcestershire sauce
- 10 sprigs fresh thyme
- 1 Tbs flour
- 1 Tbs butter
- 5 ounces Gouda or Gruyere cheese, cubed or grated (so it will melt)
- 1 1/2 pounds rotini, rigatoni, or other small-ish noodles
- Salt & pepper
- Preheat oven to 350 degrees F.
- In a large heavy-bottomed pot or dutch oven, heat olive oil over medium-high heat. Add onion and a few pinches of salt. Cook for about 10 minutes, or until onion is soft and lightly browned. Remove from the pot to a plate.
- Season the beef cubes generously with salt and pepper. In the same pot, place half the cubed beef and brown on all sides. Don’t move it too much–just turn it, let it brown, then turn again and keep doing this until it’s pretty much brown on all sides. Remove from the pot to a plate.
- Repeat with remaining beef. Remove from the pot to a plate.
- Once you remove the beef, immediately add the garlic to the pot. Cook for about 30 seconds or until fragrant. Return the beef and onions to the pot. Add the wine and cook for about 3-4 minutes or until it’s evaporated.
- Add the Dijon, Worcestershire, cream and thyme to the pot. Cook on the stove until it’s simmering, then cover and place in the oven for at least 3 hours.
- After 3 hours, check to see whether the beef is falling apart. If not, return to the oven for up to 30 more minutes. Taste for seasonings. You will need to add a lot of salt and pepper. Make sure to add a little, then taste and keep doing this until the seasoning is just right.
- When the beef is falling apart, remove the pot from the oven.
- Boil a large pot of salted water for the pasta. Once boiling, add the pasta and cook until soft according to package instructions.
- In a small saucepan, melt the butter, then whisk in the flour. Add this to the stroganoff, stirring. Add the cheese, stirring until it is completely melted. Cover and let sit until the pasta is cooked.
- Stir the pasta into the sauce. Cover until you’re ready to eat.