How to Make Jack’s Beef Stroganoff with Wild Mushrooms

Chris Czarnecki, a 4th generation restaurateur and chef, demonstrates one of their signature dishes at The Joel Palmer House in Dayton, Oregon. He shares their secret on how to infuse beef tenderloin with the unique flavor of the fresh Oregon White Truffle. Since 2008 Chris has taken over the restaurant from his father Jack Czarnecki, and as he says in the video, this is their one dish that will always remain on the menu.

Truffles are one of nature’s mysterious foods, don’t miss tomorrow’s episode where expert truffle hunter, and truffle oil maker Chris Czarnecki, a 4th generation restaurateur and chef, demonstrates one of his signature dishes at The Joel Palmer House in Dayton, Oregon. Jack Czarnecki, takes us on a wilderness trek in search of this exotic culinary treasure.

Jack’s Beef Stroganoff with Wild Mushrooms Recipe

Instructions: Preparing the truffle infused beef

  1. Take a container and line it with 2 paper towels along the bottom.
  2. Place 48 ounces of beef (3 pounds) in the center and add 1/2 cup of whole Oregon white truffles.
  3. Seal the container tightly and let sit a minimum of 6 hours, even up to 3 days, in the refrigerator.

Ingredients: Sauce

  • 1/4 cup Pinot Noir
  • 1/2 cup chicken stock
  • 1/2 cup beef stock
  • 1/2 small onion finely chopped
  • 2 cloves of garlic finely chopped; sweat them in 2T butter before adding into other ingredients
  • 1 T Chinese oyster sauce
  • 4 ounces dried porcini mushrooms
  • 1/4 cup soy sauce
  • 4 cups heavy cream
  • salt to taste
  • 1/2 cup corn starch
  • 1/2 cup water
  • 2 cups of sour cream

Sauce Instructions: Yields approximately 1 1/2 quarts of sauce.

  1. Add Pinot Noir, both stocks, onion, garlic, oyster sauce, porcini mushrooms, and soy sauce; mix together, simmer for 5-10 minutes.
  2. Add heavy cream and bring to boil. Be careful not to boil over.
  3. Once the heavy cream has come to a boil, you’ll thicken with corn starch slurry. While maintaining the simmer, add half of the amount of slurry, then additional as needed to reach desired thickness.
  4. Salt to taste.
  5. Add sour cream and stir until completely incorporated.

Rice Ingredients:

  • 1 cup long grain rice
  • 1 t chopped onion
  • 1/4 t chopped thyme
  • 1 t red bell pepper flakes
  • 1/4 t salt

Rice Instructions:

  1. Combine and cook in rice cooker or on stove.
  2. Cook the beef in the oven or on a grill to desired doneness.
  3. Slice into bite sized pieces and portion into bowls, over rice.
  4. Evenly distribute sauce over beef and rice. Serve hot.


    • says

      To sweat garlic, heat a small amount of oil over a medium heat until hot. Add the chopped garlic. Stir frequently and do not let the garlic brown. You want to cook it enough so that it becomes softened and translucent.

      A cornstarch slurry is made with a cool liquid (water or a stock) + cornstarch and blended until smooth. It is then added to a hot sauce or soup in order to thicken it.

      I hope you have a chance to make the recipe someday, Patty – it was the best Beef Stroganoff I’ve ever eaten!

  1. Pat says

    What: Cut of beef – oven temperature-internal temperature for “until done” do you prefer?
    How: Many servings?
    Does the sauce freeze well?

    Thank you for your sharing your recipe and any answers to my questions.

    • says

      Pat, I just updated the number of servings on the recipe – it serves 8-10 people. For the remainder of your questions I reached out the Chris Czarnecki, and this is what he wrote:

      “We always use tenderloin. It’s low in fat and flavor but the sauce more than makes up for it. We usually cut the pieces to 3-4 times bite size and cook in the oven at 550, but pan searing works just as well. Also at the restaurant we cook the meat to about medium. Cooking it less and there tends to be juices leaking into the sauce which isn’t pretty to look at.

      I wouldn’t recommend freezing any cream based sauce.”

      Hopefully that answers your questions!

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