Hearty Beef Stroganoff with Roasted Mushrooms is a comforting meal on a cold day.
The weather here in the Northeast has been downright frigid; we’ve been in the single digits for several days. I guess we should count our blessings though, as we have managed to avoid the giant snowstorms that have plagued much of the Midwest. If you are lucky enough to live somewhere warm, then take a minute to imagine how great this Hearty Beef Stroganoff would taste on a briskly cold day when you don’t want to leave the house and venture anywhere but the couch, covered in a warm blanket.
I realized very quickly after meeting Jackie that she was not one who liked to eat leftovers. This puzzles me, as I am always one who purposely makes more food than we need for dinner in order to enjoy leftovers the next day. This Hearty Beef Stroganoff with Roasted Mushrooms is one of the first meals I made for Jackie that changed the way she viewed leftovers.
This meal starts with a chuck roast dinner, braised with onions and garlic (a very traditional Sunday meal). After dinner, I placed all the drippings from the roast along with any of the meat in a container, with plans to prepare the Stroganoff the next day. What makes this dish amazing is the deep, hearty flavors from the roast soak beautifully into the egg noodles to create a “mix” of a soup or a stew-like meal. Adding roasted mushrooms and a touch of tomato paste creates a sauce that is well-balanced and rich with flavor. I even add a dollop of sour cream to create a smooth texture. You can make this with any amount of leftover meat you end up with; it is always incredible. This is one my favorite comforting meals on a cold day. There is nothing better.
- TO MAKE THE ROAST FOR DINNER THE DAY BEFORE:
- 2.5-3 lb chuck roast
- 3 cloves garlic
- 1 medium onion
- 2 carrots cut into chunks
- 2 stalks of celery
- 2 tsp pepper
- 2 tsp salt
- 1 tsp dried rosemary.
- FOR THE SOUP THE NEXT DAY:
- Remaining liquid plus water to make one quart
- 8 oz dry egg noodles
- 8 oz mushrooms quartered
- ½ C sour cream
- 4 tbsp butter
- 2 tbsp flour
- Heat a heavy duty skillet over high heat .
- Pat dry the chuck roast and sprinkle salt pepper and rosemary equally on all sides.
- Preheat oven to 350°. Use a cast iron dutch oven if you have one (a heavy baking pan will work if you cover the roast with heavy duty foil before placing in oven).
- Place chuck roast in the skillet on stove and allow roast to sear on all sides, turning as needed using tongs.
- Transfer to dutch oven and add onion, celery and carrots and enough water to come up halfway on roast. Cover and roast for 2.5-3 hours until fork tender.
- When roast is done, serve and reserve all liquid and veggies until next day.
- TO MAKE THE SOUP THE NEXT DAY:
- In a medium stockpot, add remaining liquid from roast and enough water to make 1 qt. As it heats up use a fork to "smash" all the vegetables into small pieces.
- Allow to come to a boil.
- While this is heating up, melt butter in sauté pan and cook mushrooms over medium high heat for 5-7 minutes until browned. Add 2 tbsp flour and stir in over medium heat.
- After broth boils add egg noodles and cook until tender.
- Add mushroom and flour mixture and blend until gravy like texture is achieved. If too thick add ¼ C water or milk until desired consistency.
- Pull remaining meat apart with fingers and add to noodles. Stir in sour cream and serve.
- Salt and Pepper to taste.