Easy Braised Beef Stroganoff

We start this dish by marinating beef chuck in Holland House Red Cooking Wine. Then braise, shred and toss with the delicious sauce made with the pan drippings, paprika, thyme, beef broth, and a touch of cream. This is served over pappardelle pasta, roasted root vegetables, roasted onions, and finished with sour
cream.

Ingredients

2 1/2 - 3 lb. beef chuck roast
1 cup (4 oz.) celery, large diced
1 cup (4 oz.) carrots, large diced
2 cups (9 oz.) white onions, large diced
1 Tbsp. fresh thyme, chopped
5 cloves garlic, smashed
Bay leaf 1 each
1 bottle (16 oz.) HOLLAND HOUSE Red Cooking Wine
2 Tbsp. oil
4 cups beef stock

Stroganoff
2 Tbsp. oil
1/2 lb. mushrooms, sliced
1 Tbsp. fresh thyme, chopped
1/4 cup HOLLAND HOUSE Red Cooking Wine
1 1/2 cups braising liquid
3/4 cup heavy cream
1/2 cup sour cream
8 oz. Pappardelle pasta, dried

Directions

Stovetop/Oven Method
In a large bowl, combine beef roast, celery, carrots, onions, thyme, garlic, bay leaf and Holland House Red Cooking and let marinate for at least 2-3 hours or overnight.

Remove roast from marinade and pat dry.  Reserve the marinade.   In a large skillet, add the oil and heat over medium high heat.  Sear beef roast on both sides until golden brown, about 5-7 minutes per side.

Remove roast and place in shallow roasting pan.  Add the marinade to the skillet and scrap up bits from the pan.  Simmer for 1-2 minutes then pour over the roast.

Cover roasting pan with foil and place in preheat 350ºF oven and bake for 3-5 hours, or until beef is tender.  Once beef is tender, cool enough to the touch.  Shred beef and reserve.  Strain braising liquid and reserve.

Slow Cooker Method
In a large bowl, combine beef roast, celery, carrots, onions, thyme, garlic, bay leaf and Holland House Red Cooking and let cook on low overnight or for at least 4-6 hours, until tender.

Once beef is tender, cool enough to the touch.  Shred beef and reserve.  Strain braising liquid and reserve.

For Stroganoff
Bring a large pot of water for pappardelle pasta to a boil.  Cook pasta until tender and reserve, toss with butter and fresh dill

For stroganoff sauce, heat a nonstick pan over medium heat and add oil.  Sauté mushrooms for 1-2 minutes or until tender. Add Holland House Red Cooking Wine, braising liquid, heavy cream, and reduce by a half.   Add sour cream and stir to combine.  Toss in braised beef, serve over hot pappardelle pasta. Garnish with roasted root vegetables and roasted onions, sour cream, and chopped dill.

Notes:
  • Can be served family style or as a plated entrée. 
  • Additional Usage: Holland House Red Cooking Wine is great to keep in stock to liven up all your soups, sauces, stews, salad dressings, and use in place of any vinegar or wine. 

Nutrition

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Easy Braised Beef Stroganoff
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