Pot Roast Stroganoff Food

BEEF STROGANOFF

Steps:

• For the buttered egg noodles: Bring a large pot of water to a boil. Add the egg noodles and cook according to the package instructions. Drain and set aside.
• For the beef stroganoff: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Season the meat with salt and pepper. Add half the meat to the pan and brown it quickly. Remove the first batch and cook the rest of the meat. Remove and set aside with the first batch.
• Add the remaining 1 tablespoon olive oil to the skillet and cook the mushrooms, carrots and onions until lightly browned. Turn off the heat and add the brandy and 2 cups of the stock. Turn the heat back on and reduce the liquid for 2 to 3 minutes. Mix the cornstarch with the remaining 1/4 cup stock, getting out all the lumps. Pour the slurry into the skillet and cook until the sauce thickens.
• Turn off the heat. Stir in the sour cream, mustard and beef. Taste and adjust the seasoning with salt and pepper.
• To finish the noodles, melt the butter in a skillet over medium heat. Add the cooked egg noodles and toss to heat through and coat with the butter.
• Serve the stroganoff with the noodles, and sprinkle with the parsley.

BEEF STROGANOFF CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return to the pot.
• Remove beef roast from the package and place in a bowl, reserving juices. Shred into bite-size pieces using 2 forks.
• Melt butter in a large skillet over medium heat. Add mushrooms, onion, and garlic; cook and stir until tender, 4 to 5 minutes. Stir in flour and tomato paste until combined. Stir in reserved meat juices, broth, Worcestershire sauce, paprika, salt, and pepper. Cook and stir until thickened and bubbly, 6 to 8 minutes. Remove from heat and stir in 1/2 cup sour cream.
• Stir shredded beef and mushroom mixture into the pot of cooked pasta. Spoon mixture into a 9x13-inch baking dish. Cover with aluminum foil.
• Bake in the preheated oven until heated through, about 30 minutes.
• Combine remaining sour cream and horseradish in a small bowl. Add dill. Spoon on top of the casserole.

SLOW-COOKED STROGANOFF

Steps:

• Cut beef into thin strips. In a shallow bowl, mix flour, salt, mustard and pepper. Add beef in batches; toss to coat., In a 5-qt. slow cooker, layer onion, mushrooms and beef. Pour broth over top. Cook, covered, on low 5-7 hours or until meat is tender. Just before serving, stir in sour cream. Serve with noodles.

LEFTOVER ROAST BEEF STROGANOFF

Steps:

• In saucepan over medium heat, saute onion in oil about 5 minutes.
• Add garlic and cook 2 minutes longer, then add mushrooms and cook til tender.
• Add roast beef and cook until heated through.
• In a small bowl, mix soup, milk, ketchup and bouillon then add to the meat mixture. Bring just to a boil and then reduce heat to simmer.
• Cook uncovered 8-10 minute.
• If using sour cream, stir in just before serving.
• Serve over noodles or mashed potatoes.

STOVETOP POT ROAST

Steps:

• Cut slits in roast; insert garlic slices. In a Dutch oven, brown roast in oil on all sides. Remove roast; add the onion, celery and turnips to skillet. Place roast over vegetables; add water and bouillon. Bring to a boil. Reduce heat; cover and simmer for 2 hours., Add the potatoes, carrots and beans; cover and cook for 45 minutes. Add mushrooms; cover and cook 15 minutes longer or until meat and vegetables are tender. Remove to a serving platter and keep warm., Skim fat from cooking juices. Combine cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with roast and vegetables.

POT ROAST STROGANOFF

Steps:

• Add the Beef Stock (4 cup), Carrot (1), Fresh Thyme (1 sprig), and Bay Leaf (1) to a small pot and bring to a simmer.
• In a Dutch oven add Ground Black Pepper (to taste) and heat to medium heat. Season the Canola Oil (2 tablespoon) trimmed of excess fat and cut into 2-inch cubes on all sides with Salt (to taste) and Beef Chuck (2 pound). Once the oil is hot, add the chunks being careful not to crowd the Dutch oven.
• Sear the meat on all sides, about 5-7 minutes per batch.
• Add all the meat to the pot and add the Onion (1) and Garlic (3 clove). Cook 1-2 minutes until fragrant.
• Sprinkle over the All-Purpose Flour (2 tablespoon), toss, and cook 2 minutes.
• Discard the thyme, bay leaf, and carrots from the stock and pour it over the beef. Bring to a boil, then reduce to a low simmer - medium low heat. Cover the pot partially and allow to simmer for 1 1/2 - 2 hours, until tender.
• Just as the beef is tender and nearly done, melt the Ground Black Pepper (to taste) in a large saute pan. Add the Dried Thyme (1 teaspoon), Butter (2 tablespoon), Salt (to taste), and Cremini Mushroom (1 pound). Cook until tender and caramelized, about 5 minutes. Add to the beef.
• Bring a pot of water to a boil and cook the Egg Noodles (1 package) according to package directions. Drain.
• To plate, add the noodles, beef, and a spoonful of Sour Cream (1/2 cup). Mix it all up, then garnish with Fresh Parsley (to taste). Enjoy!

SLOW-COOKER BEEF STROGANOFF

Steps:

• Trim the excess fat from the chuck roast, then cut the meat into quarters. Transfer to a 6-quart slow cooker and toss with the flour, paprika, thyme, 1/2 teaspoon salt and a few grinds of pepper. Add the onion, garlic, mushrooms and broth. Cover and cook on low until the beef is fork-tender, 7 to 8 hours.
• Skim off any excess fat from the slow cooker with a ladle. Using two forks, break up the beef into bite-size pieces and keep warm.
• Bring a large pot of salted water to a boil. Add the egg noodles and cook as the label directs. Drain and return to the pot; toss with the butter.
• Divide the noodles among bowls. Add the sour cream to the slow cooker and stir to combine. Divide the beef mixture among the bowls and top with parsley.

SLOW-COOKER BEEF STROGANOFF POT ROAST

Steps:

• Combine flour and bouillon; rub onto all sides of roast. Place in slow cooker.
• Sprinkle with 1 tsp. thyme; cover with lid. Cook on LOW 8 to 9 hours (or on HIGH 4 to 5 hours).
• Add mushrooms to slow cooker. Pour gravy over mushrooms; cook, covered, on HIGH 30 min. or until mushrooms are tender and gravy is thickened.
• Transfer roast to cutting board, reserving gravy mixture in slow cooker. Let stand 10 min. Meanwhile, cook noodles as directed on package, omitting salt.
• Slice roast. Drain noodles; place on serving plates. Top with meat, gravy mixture and sour cream. Sprinkle with remaining thyme.

CLASSIC BEEF STROGANOFF IN A SLOW COOKER

Steps:

• Cut steak diagonally across the grain into 1/4-inch thick slices. Place steak, mushrooms, onion, mustard, parsley, garlic, salt, dill, and black pepper into a 3-quart slow cooker; stir well.
• Place flour in a small bowl; gradually add broth, stirring with a whisk until blended. Add to slow cooker; stir well. Cover with the lid; cook on High for 1 hour. Reduce heat to Low and cook until steak is tender, 7 to 8 hours.
• Turn slow cooker off and remove lid. Allow stroganoff to stand for 10 minutes. Stir in sour cream. Serve over noodles.

CROCK POT ROAST STROGANOFF

Steps:

• Spread the onion soup mix on the bottom of the crock pot.
• Brown all sides of the pot roast in a skillet, I use about 2 tbs of oil.
• Remove pot roast and place in crockpot.
• Add soup and flour to the hot skillet, cook until smooth (add water if you are using condensed soup). Pour over the roast in the crockpot.
• Add tomatoes and mushrooms.
• I usually have this on for about 9 hours on low while I'm at work.
• At this point the meat is pretty fall apart tender, I remove the roast and stir the sauce which is pretty thin, you can pour it into a saucepan and reduce it, but it usually thickens up a bit with a few dollops of sour cream I serve this with egg noodles tossed with butter and a few shakes of dill, top with a few spoonfuls of sour cream and then some of the beef.
• This should be so tender you can eat it with a spoon.
• This doesn't look pretty by any means, but it is heavenly comfort food!