Beef Stroganoff

Old school but always delicious: tender braised beef with lemon-infused crème fraiche and cremini mushrooms, served over noodles.
  • 1:35 TIME
  • 10 Portions



Olive oil

1/4 cup

Beef chuck roast, 1-inch dice

2 lb


1/4 cup

Thyme leaves, fresh

2 Tbsp

Minor’s Classical Reductions Reduced Brown Stock Gluten Free, prepared stock

3 cups


1 Tbsp

Dijon mustard

2 Tbsp

Parsley, minced

1/4 cup


1/4 cup

Cremini mushrooms, washed, quartered

1/2 lb

Egg noodles

12 oz

Olive oil, as needed


Lemon, zest and juice

1 ea

Crème fraiche

6 oz

Chopped parsley, for garnish



  1. In a hot sauté pan, heat the olive oil and sear chuck roast well.
  2. Deglaze the pan with Cognac; add thyme and stock. Braise on low heat until meat is tender, about 1 hour. Remove meat from pan, set aside.
  3. Mix the cornstarch with water as needed to create a slurry, add to the remaining stock in the pan. Fold in Dijon mustard and minced parsley.
  4. In a separate sauté pan, cook mushrooms in butter with salt and pepper to taste. Add mushrooms and beef back into the sauce.
  5. Cook egg noodles in boiling salted water until al dente, strain, and lightly toss in olive oil.
  6. Combine lemon zest and juice with crème fraiche.
  7. In a shallow bowl, plate noodles, top with beef and sauce, and a dollop of crème fraiche. Garnish with additional chopped parsley.