I did it! I actually did it – made a double recipe of Thomas Keller’s Beef Stroganoff recipe. Lord, I hope I never have to do it again. This was our birthday boy’s request for last weekend. My husband thinks he’s going to ask for it again. (Please, please no.)
It’s a two-day affair. For the complete recipe, please check out these links on another blog that has the whole recipe from Keller’s Ad Hoc cookbook. Basically you make a braise by reducing wine with a ton of vegetables until syrupy. 
Then add more of the same fresh vegetables, cover it with cheesecloth to make a “nest” to hold your browned pieces of meat, add beef broth and then top with a parchment paper hat (cover) and braise for 2 hours. 
You separate the meat from the vegetable wine broth in this cheesecloth nest because Keller doesn’t want any little bits of onion, leeks or carrots soiling his meat. Ha!!
So that was done on Saturday. Then on Sunday, the day of serving, you make the mushroom cream sauce (6 cups of heavy cream, butter and crème fraiche!), sauté the mushrooms (4.5 lbs. total), cook the fresh pappardella, cut the meat into cubes, warm and caramelize the presentation side of the meat, toss the noodles with the sauce, add more butter, fold in the sliced mushrooms, put it all together and top with chopped parsley. Whew!!
Bianca helping me – sliced 2 lbs. of cremini mushrooms
With help on both days, you’re talking about 9 hours worth of work.
There had to be a lot of LOVE here to get through all of this.
How was it?
It was good – but way too rich for me. Since the recipe doesn’t state how many it serves and we had 7 people, I doubled it. We served 7 plus 1 second serving and then leftovers to feed 5 more people. But you know, if you’re going to go through that much work, you might as well make extra for leftovers.
The birthday boy was happy. He called the next day to comment on how deeply flavored each cube of meat was. (It damn well better have been.) Perhaps the parchment lid is a great idea because if you use the Le Creuset lid, that causes moisture to form therefore dropping water onto your meat. Not good.
Making one boy happy was my aim!
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What a beauty! Love everything about this meal…and that’s so big for so many people to enjoy at one table! 🙂 ela
Well Ela, if you’re going to make it, you might as well make a lot as it’s so much work. I have to tell you there was some fighting going on over the leftovers and absolutely EVERYTHING was eaten!
Definitely love, the secret ingredient. What a job! I’m not sure I’m up for that much work without someone asking for it. It does look delicious.
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All that work but what a wonderful tasting entree. Your photos are lovely. There are those special occassions and special recipes that are time consuming to make (of course these great chefs have lots of sous chefs to chop) but everyone appreciates the result and effort on the part of the cook. this is a good example. Well done, Mary.
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Thank you Jovina – you are too kind!!
Super!
Thanks Rosemary!! 🙂
It looks droolworthy! Definitely worth all the efforts, Mary.
Angie (@angiesrecipess) recently posted…Sugar Free Vegan Emmer Banana Bread
Thanks Angie!! It was a LOT of work!
Beef Stroganoff is one of my favourites. This one sounds like a ton of work, but well worth the effort.
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Well then give this a go – but do not enter into “Keller-land” lightly!
Wow. Well done. This post is so funny. I’m glad it was good, and rich and that at least you did it. 🙂 It looks yummy to me.
Thanks Amanda! 🙂
Love Stroganoff, never tried Keller’s version, it looks incredible.
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Thanks Suzanne!! Allow ample time for this one!
Wow that is one amazing bday meal request. It looks just wonderful and rich. I think the best beef stroganoff I have ever seen. Hats off to your efforts.
Evelyne@cheapethniceatz recently posted…Blueberry Banana Muffins
Yes I would say it was the best beef stroganoff I’ve ever eaten – but way too rich for me.
Well done! Did you ever watch the Gordon Ramsay show called The F Word? He’d do a challenge where he would cook a dish against a regular home cook. Most of the people judging thought that his dish was too rich and preferred the home cooks. I’d love to try the difference though! It does look spectacular!
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Ha!! I have not watched that show but I will look for it. Interesting that the home cooks won out! I’m not surprised though – this was way too rich for me. Although his way of cooking the beef was really good – perhaps I should try to remake the sauce with way less cream or even use half milk, half cream next time – if there is a next time!
I did a recipe once that took forever to make – but I have to tell you – it was one of the best things I ever ate. And, I have to admit – I’m willing to do this undertaking, because this looks absolutely delicious!
Kristi @ Inspiration Kitchen recently posted…Horseradish Deviled Eggs with Smoked Paprika
Well Kristi – you let me know how it comes out for you! I’m personally not a big fan of cream sauces so that was the issue here with me. I once made a birthday dinner for my husband that took 3 days to make – it was Duck 3 Ways – and that I would make again. More of my style of eating. But I can’t seem to find the recipes. Maybe I threw them away but I’m a much better cook now as that was 8 years ago.
What a dish! Keller is such a great chef and I’m sure this dish reflects it. I applaud you for preparing it, Mary. I suppose I’d make it for a special person’s birthday — your Son would definitely qualify — but like you said, only once. Still, you must have felt a sense of accomplishment, watching your dinner guests dig in.
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Actually John, I had a martini before dinner and by the time we sat down to that course, I was so exhausted and just so relieved it came together okay. Cooking with cream, and this was tons of it, is not my forte, and I certainly didn’t want to botch it up at the very end, so I was a nervous wreck – hence the martini.
hahaha it is hard making boys happy isn’t it? Happy birthday to your little one. This recipe is sure a lot of work but I am sure it really does worth it. Looks so delicious.
You’re so right Amira!! Thank you! 🙂
I’ve been looking at that recipe the last few months. Haven’t made it, and probably won’t until next fall, but it looks really good. A lot of work, as you say, but worth it. But I’m OK with long complicated recipes sometimes (not often — but sometimes they’re fun). Good stuff — thanks.
John@Kitchen Riffs recently posted…The Twentieth Century Cocktail
Yes John – long and complicated, once a year is okay. Do let me know how it comes out for you!
Given the effort, the left overs seem well deserved!
Tandy | Lavender and Lime recently posted…Apricot Ice Cream Recipe
LOL – that’s when I can really enjoy and taste a dish like this!
You are brave!! I don’t think I’d have the patience! But it does look really, really good!!
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Thanks!! You’re too kind – you can do this too!!
Looks like you made one marvelous Stroganoff and all the hard work paid off! 🙂
It was very good and the birthday boy was very happy – and that’s what matters most!
sensational stroganoff….great flavors and absolutely comforting dish,thanks for sharing 🙂
Kumar’s Kitchen recently posted…Sweet & Ambrosial Rice Kheer
Yes – total comfort food – with all that cream! Thanks for commenting. 🙂
Mary this looks amazing! I am really impressed, how did you find time to make it?
Bianca told me that it was great and Lee loved it.
I have to say that Bianca’s picture in your kitchen reminded me of Lee in my kitchen in Arezzo, helping me to cook his favorite Italian dish: Pasta alla Norma.
I hope we can meet again soon and exchange some recipes. That would be fun 🙂
As always, thank you very much for having taken care of Bianca and Cesare. You are great and we are really missing your sons.
Tiziana!! We loved having Bianca and Cesare. And Bianca was a big help with this dish, which was a ton of work. I would love to have your recipe for Pasta alla Norma! Will you share? We miss you and Andreas and sure wish you all would come and visit! xoxo, Mary