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Beef Stroganoff (with leftover chuck roast) recipe

  • Author: Superman Cooks
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 2 quarts 1x
  • Category: Entree/ Soup
  • Cuisine: American

Description

Come in from the cold! This traditional Beef Stroganoff recipe is made with leftover chuck roast from Sunday dinner. It's two meals in one.


Ingredients

Scale

FOR THE ROAST BEEF:

  • 2.5-3 lb chuck roast
  • 3 cloves garlic
  • 1 medium onion
  • 2 carrots, cut into chunks
  • 2 stalks of celery
  • 2 tsp pepper
  • 1 tsp salt
  • 1 tsp dried rosemary

FOR BEEF STROGANOFF:

  • remaining liquid from roast beef plus water to make one quart*
  • 2 Tbsp beef base
  • 3 Tbsp tomato paste
  • 8 oz dry egg noodles
  • 8 oz mushrooms quartered
  • 1/2 C sour cream
  • 4 tbsp butter
  • 2 tbsp flour

Instructions

TO MAKE THE ROAST BEEF:

  1. Heat a heavy duty skillet over high heat .
  2. Pat dry the chuck roast and sprinkle salt pepper and rosemary equally on all sides.
  3. 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).
  4. Place chuck roast in the skillet on stove and allow roast to sear on all sides, turning as needed using tongs.
  5. 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.
  6. When roast is done, serve and reserve all liquid and veggies until next day.

TO MAKE THE BEEF STROGANOFF:

  1. In a medium stockpot, add remaining liquid from roast along with beef base and tomato paste and enough water to make 1 qt. As it heats up use a fork to "smash" all the vegetables into small pieces.
  2. Allow mixture to come to a boil.
  3. 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.
  4. After broth boils, add egg noodles and cook until tender.
  5. Add mushroom and flour mixture and blend until gravy like texture is achieved. If too thick add 1/4 C water or milk until desired consistency.
  6. Pull remaining meat apart with fingers and add to noodles. Stir in sour cream and serve.
  7. Salt and Pepper to taste.

Notes

*if you don't have leftover liquid from the roast beef, use store bought beef broth.

Keywords: beef, comfort food, Sunday supper, Sunday dinner, noodles, stew, leftovers