Post by Loupy on Dec 16, 2016 22:13:04 GMT -7
Pot Roast Beef Stroganoff
From: Kevin Lynch @ www.closetcooking.com/
A homestyle comfort food pot roast take on beef stroganoff using slowly braised, fall apart tender, beef which is smothered in a super tasty, umami packed mushroom, onion, paprika and sour cream sauce!
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Servings: 6
Ingredients
1 tablespoon oil
1 1/2 pounds Ontario Corn Fed stewing beef such as chuck, round, brisket, cut into 2 inch pieces
salt, pepper and paprika to taste
1 onion, diced or sliced
8 ounces mushrooms, quartered or sliced
2 cloves garlic, chopped
2 teaspoons thyme, chopped (or 1 teaspoon dry thyme)
2 teaspoons paprika*
2 tablespoons flour
1 cup beef broth
1 tablespoon Dijon mustard
2 teaspoons worcestershire sauce
2 teaspoons fish sauce (or soy sauce or tamari)
2 teaspoons dried dill (optional)*
1/3 cup sour cream
salt and pepper to taste
Directions
Heat the oil in a large pan over medium-high heat, add the beef and cook until lightly browned, about 7-10 minutes per side, before setting aside.
Add the onions and mushrooms and cook until the mushrooms have released their liquids, the liquids have cooked off and the mushroom start to caramelize and turn light golden brown, about 15-20 minutes.
Add the garlic and thyme, sprinkle on the flour and cook until fragrant, about a minute.
Add the broth and deglaze the pan by scraping up the brown bits from the bottom of the pan into the sauce with a wooden spoon.
Add the mustard, Worcestershire sauce, fish sauce, and dill and either bring to a boil, reduce the heat and simmer, covered, until the beef is fall apart in your mouth tender, about 2-3 hours, OR transfer to a preheated 350F/180C oven and roast, covered, until the beef is tender, about 2-3 hours, OR transfer to a slow cooker and cook on low for 6-10 hours or on high for 3-5 hours.
Remove from heat, mix in the sour cream and season with salt and pepper.
OPTIONS
Slow Cooker: Optionally skip steps 1-4 and just place everything in the slow cooker (except the sour cream) and cook as directed, for a quicker version.
Option: Start by cooking 4 strips bacon cut into 1 inch pieces and use the bacon grease to cook the steak and veggies in instead of oil and butter adding the bacon back into the sauce near the end!
Option: I like smoked hot paprika for this but your favorite type of paprika will work!
Option: I like dried dill in this but it is a none standard ingredient so feel free to omit it.
Option: Add a pinch of red pepper flakes with the garlic for a bit of heat.
Option: Add small onions in addition to the diced onion for even more onion flavor!
Option: Instead of the fish sauce use 1-2 tablespoons white miso paste.
Option: Add 1 tablespoon tomato paste to the sauce.
Option: Add 1/2 cup grated Parmigiano Reggiano (Parmesan cheese) for an even more flavorful sauce!
Nutrition Facts:
Calories 298
Fat 12.6g
Saturated 4.7
Cholesterol 107mg,
Sodium 414mg
Carbs 7.1g
Fiber 1.4g
Sugars 2.1g
Protein 37.7g
From: Kevin Lynch @ www.closetcooking.com/
A homestyle comfort food pot roast take on beef stroganoff using slowly braised, fall apart tender, beef which is smothered in a super tasty, umami packed mushroom, onion, paprika and sour cream sauce!
Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 40 minutes
Servings: 6
Ingredients
1 tablespoon oil
1 1/2 pounds Ontario Corn Fed stewing beef such as chuck, round, brisket, cut into 2 inch pieces
salt, pepper and paprika to taste
1 onion, diced or sliced
8 ounces mushrooms, quartered or sliced
2 cloves garlic, chopped
2 teaspoons thyme, chopped (or 1 teaspoon dry thyme)
2 teaspoons paprika*
2 tablespoons flour
1 cup beef broth
1 tablespoon Dijon mustard
2 teaspoons worcestershire sauce
2 teaspoons fish sauce (or soy sauce or tamari)
2 teaspoons dried dill (optional)*
1/3 cup sour cream
salt and pepper to taste
Directions
Heat the oil in a large pan over medium-high heat, add the beef and cook until lightly browned, about 7-10 minutes per side, before setting aside.
Add the onions and mushrooms and cook until the mushrooms have released their liquids, the liquids have cooked off and the mushroom start to caramelize and turn light golden brown, about 15-20 minutes.
Add the garlic and thyme, sprinkle on the flour and cook until fragrant, about a minute.
Add the broth and deglaze the pan by scraping up the brown bits from the bottom of the pan into the sauce with a wooden spoon.
Add the mustard, Worcestershire sauce, fish sauce, and dill and either bring to a boil, reduce the heat and simmer, covered, until the beef is fall apart in your mouth tender, about 2-3 hours, OR transfer to a preheated 350F/180C oven and roast, covered, until the beef is tender, about 2-3 hours, OR transfer to a slow cooker and cook on low for 6-10 hours or on high for 3-5 hours.
Remove from heat, mix in the sour cream and season with salt and pepper.
OPTIONS
Slow Cooker: Optionally skip steps 1-4 and just place everything in the slow cooker (except the sour cream) and cook as directed, for a quicker version.
Option: Start by cooking 4 strips bacon cut into 1 inch pieces and use the bacon grease to cook the steak and veggies in instead of oil and butter adding the bacon back into the sauce near the end!
Option: I like smoked hot paprika for this but your favorite type of paprika will work!
Option: I like dried dill in this but it is a none standard ingredient so feel free to omit it.
Option: Add a pinch of red pepper flakes with the garlic for a bit of heat.
Option: Add small onions in addition to the diced onion for even more onion flavor!
Option: Instead of the fish sauce use 1-2 tablespoons white miso paste.
Option: Add 1 tablespoon tomato paste to the sauce.
Option: Add 1/2 cup grated Parmigiano Reggiano (Parmesan cheese) for an even more flavorful sauce!
Nutrition Facts:
Calories 298
Fat 12.6g
Saturated 4.7
Cholesterol 107mg,
Sodium 414mg
Carbs 7.1g
Fiber 1.4g
Sugars 2.1g
Protein 37.7g
