Creamy braised beef stroganoff. This is a copycat recipe to the most popular dish at SLC’s Copper Onion. Tender beef, roasted mushrooms, and pappardelle pasta. Wrapped in a creamy sauce topped with crème fraiche and chives. A stand out delicious dish and the only way I will make beef stroganoff from now on!
There is an amazing restaurant here in Salt Lake City called The Copper Onion. Jare and I went there for a date and were highly impressed. I would highly recommend it if you live locally.
I ordered the Wagyu Beef Stroganoff since the waiter said was the most popular item on their menu. It was amazing! Honestly, the best beef stroganoff I have ever had. I knew I would want to try and make it at home. I made sure to really notice everything and nosily asked the waiter a couple questions about it. 😉
The Copper Onion uses Wagyu Beef but honestly it tasted super similar to a chuck roast to me. That is what I used since it is readily available and I am sure it is a fraction of the price. I knew it had cremini mushrooms and freshly made pappardelle pasta, which I can’t replicate but second best is store bought.
The waiter told me the sauce gets its amazing flavor from braising the beef and using that broth as the base of the sauce. I could tell that there was shallots and garlic in the sauce and the dish was topped with crème fraiche and fresh chives.
From there I looked up braised beef recipes and tested and tweaked until I finally nailed down this recipe that I have to say is dynamite!
A crucial element to this creamy braised beef stroganoff is the braised beef. Braising meat is a two step process. First the meat is seared in hot oil in a pan or skillet. Then liquid is added with herbs and vegetables. After the dish is covered and placed in oven to cook low and slow. After a few hours the meat becomes fork tender surrounded by a flavorful broth.
Here’s what you’ll need for the beef itself:
- Chuck roast
- Beef broth
- Bay leaves
- Fresh thyme
- Kosher salt and pepper
Making the Braised Beef:
Braising the beef takes the majority of the time with this recipe. Depending on the amount and size of the beef, this can take anywhere from 3 to 5 hours. This can be made earlier in the day or just in time for dinner.
Start by season the chuck roast with liberally with salt and pepper and cut into about 2 inch cubes.
In a skillet or non-stick pan heat 1 tbsp of olive oil and sear the cut pieces of chuck roast. I did this in two batches so that the meat was not over crowded. This should take under 5 minutes, just enough to get a good sear on the outside. While meat is searing roughly chop onion, carrots, and celery. These don’t need to be precisely cut since they will be strained out in the end but this gives the broth a good depth of flavor.
Add seared roast pieces into dutch oven or roasting pan with lid along with the chopped carrots, celery, onion, garlic, thyme, and bay leaves. Once filled pour 3-4 cups of low sodium beef broth over ingredients.
Put lid on and roast at 325 degrees for 3 to 5 hours. Make sure to check it about every 1 /2 to 2 hours to make sure that there is still a good amount of liquid. If it is ever running low add more beef broth or water.
Once the beef is done. It is time to roast the mushrooms and make the creamy stroganoff sauce.
For the creamy stroganoff sauce and pasta, you’ll need:
- Cremini mushrooms
- Olive oil
- Pappardelle Pasta
- Heavy cream
- Crème fraiche
- Fresh chives
- Kosher salt and pepper
Tips and Tricks:
Making braised beef in crock pot. I have made the braised beef in the crock pot. Follow all the directions in the recipe and add seared roast, veggies, herbs, garlic, and broth to crock pot. Cook on low for 4 to 6 hours. It took longer in my crock pot to be fork tender than in the oven. Make sure to check occasionally and add more beef broth if needed. I think the flavor is a little better when done in the oven, but this is a great option if you don’t want to heat up your house or want to let the beef cook while you are not at home the whole time.
Crème Fraiche? Crème fraiche is a version of sour cream but thicker, richer, and tastes less tangy than sour cream. It can be found at most grocery stores either by the good cheeses or the sour cream and yogurt. I would not substitute regular sour cream for this recipe.
Stroganoff sauce. The sauce for this dish will not be thick like a gravy. It is just thick enough that if you dip a spoon in the sauce and wiped a line off down the back with your finger it would stay set.
Don’t skip roasting the mushrooms. That added step makes a big difference in the flavor of the mushrooms and the overall dish.
Fresh Chives add a brightness to the dish and can be found in any grocery store with all the other fresh herbs. The Copper Onion had them chopped in longer pieces but chopping them up smaller works just as nice.
- 2.5-3 lbs chuck roast
- 3 large carrots
- 3 large celery stocks
- 1 medium yellow onion
- 2 bay leaves
- 2 garlic cloves
- 4 cups low sodium beef broth
- 1 tsp kosher salt
- 1/2 tbsp pepper
- 1 1/2 lb. cremini mushrooms
- 1 shallot thinly sliced
- 2 garlic cloves, thinly sliced
- 10-12 oz pappardelle pasta
- 1/3 cup heavy cream
- 8 oz creme fraiche
- Fresh chives
- Salt and pepper to taste
- Braised Beef:
- Preheat Oven to 325 degrees.
- Season the chuck roast with liberally with salt and pepper and cut into
about 2 inch cubes.
- In a skillet or non-stick pan heat 1 tbsp of olive oil and sear the cut pieces of
chuck roast. this might need to be done in two batches to insure the meat is
not over crowded. This should take under 5 minutes, just enough to get a good sear on the outside.
- While meat is searing roughly chop onion, carrots, and celery. It will be around 1 ½ cups of each. These don’t need to be precisely cut since they will be strained out in the end but this gives the broth a good depth of flavor.
- In a dutch oven or roasting pan add seared roast pieces, chopped carrots, celery, and onion, 2 bay leaves, 3 sprigs of fresh thyme, and 2 peeled and lightly smashed garlic cloves.
- Once filled pour 4 cups of low sodium beef broth over ingredients.
- The broth should not completely cover everything but should fill enough to see all around the sides.
- Put lid on and roast at 325 degrees for 3 to 5 hours until meat is fork
tender. Make sure to check about every 1 1/2 to 2 hours. Check that there is still a good amount of liquid. If it is ever running low add more beef broth or water.
- The amount of time just depends on how long it takes for the meat to be pull apart tender. It is okay if it is done several hours before you want to serve it. The meat will heat up great when making the sauce for the dish.
- When the beef is fork tender, set it aside to cool and strain the liquid
from the vegetables. (I love to keep the carrots and eat them as a side with a lunch but it is up to you to keep the rest of the ingredients or discard them.)
- You should end up with about 2 cups of beef broth. Store liquid and beef in separate containers. Cool the liquid in fridge and skim most of the fat from the top, reserving the braising liquid for later.
- Stroganoff :
- Preheat the oven to 400 degrees
- Cut crimini mushrooms in half and put on a baking
sheet. Drizzle with about 1-2 tbsp of olive oil and season with a little salt and pepper. Roast for 10 minutes.
- While mushrooms are roasting prepare sauce.
- In a large sauce pan or skillet add 1 tsp olive oil and 1 shallot thinly
sliced. Over a medium heat sauté until soft. Add thinly sliced garlic cloves
and continue to cook down until fragrant and starting to caramelize. Make sure
to not let this burn.
- Push shallots and garlic to edge of the pan so they are off the heat.
- In the middle of the pan add 1 TBSP butter and 1 TBSP flour, whisk to make a
- Once this has bubbled and made a paste add the 2 cups of
reserved beef stock and stir to combine.
- Add 1/3 cup heavy cream and stir. Let the sauce sauté over medium to medium low heat to thicken, just thick enough to coat the back of a spoon. This will take 7-10 minutes.
- As the sauce thickens fill a pot with water, season with salt and cook
pappardelle noodles as directed.
- Important note on the pasta! Do not add too much, no more than 12 oz or else you will not have enough sauce and it will be too dry. Trust me.
- Once the sauce is to the right consistency taste and season
with salt and pepper if needed. The Copper Onion’s dish is quite peppery so don’t be afraid to season with a little more pepper if you would like.
- Add roasted mushrooms and beef to sauce and combine.
- When pasta is done use tongs and add pasta straight to the
sauce. Stir to coat.
- Top each plate of stroganoff with a dollop of crème fraiche and chopped
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 1274Total Fat 58gSaturated Fat 20gTrans Fat 6gUnsaturated Fat 22gCholesterol 555mgSodium 513mgCarbohydrates 102gFiber 2gSugar 6gProtein 45g