POT ROAST STROGANOFF RECIPE | SIDECHEF
There is nothing more that I want on a chilly fall day than a comforting meal, and this my friends is what it takes to warm you and your taste buds up. Bon Appetite!
Provided by Vodka & Biscuits
Categories Date Night Weeknight Dinners Comfort Food Make Ahead Shellfish-Free Full Meal Soy-Free Fall Winter Fish-Free Stove Peanut-Free Tree Nut-Free Sugar-Free Classic Tomato-Free
Total Time 9000S
Yield 6
Number Of Ingredients 16
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 Canola Oil (2 tablespoon) and heat to medium heat. Season the Beef Chuck (2 pound) trimmed of excess fat and cut into 2-inch cubes on all sides with Salt and Pepper (to taste). 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 Butter (2 tablespoon) in a large saute pan. Add the Cremini Mushroom (1 pound), Dried Thyme (1 teaspoon), Salt and Pepper (to taste). 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!
Nutrition Facts : ProteinContent 7.5 g, CarbohydrateContent 10.8 g, Calories 124 calories, SugarContent 1.1 g, SodiumContent 96.8 mg, CholesterolContent 32.0 mg, FatContent 5.7 g, FiberContent 0.7 g, SaturatedFatContent 2.4 g, TransFatContent 0.2 g, UnsaturatedFatContent 2.9 g
CROCK POT ROAST STROGANOFF RECIPE - FOOD.COM
This is something my best friends mom used to make for us when she would visit, it is total comfort food. The sour cream is really up to you, my husband doesn't put any on his, but I love the extra creaminess it lends to the sauce.
Total Time 9 hours 15 minutes
Prep Time 15 minutes
Cook Time 9 hours
Yield 4-6 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 153.7, FatContent 5.2, SaturatedFatContent 1.1, CholesterolContent 0.4, SodiumContent 1438.6, CarbohydrateContent 24.1, FiberContent 2.2, SugarContent 8.2, ProteinContent 4.5
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