Roast Beef Stroganoff
This recipe is the most decadent way to make this savory dish. This recipe is also a great way to use up two leftovers: Roast Beef and the Beef Gravy.
Roast Beef Stroganoff
To a large pot, add:
~1 qt water
Turn heat to High. Bring to rolling boil, add:
1 tsp salt
8 oz pasta (fusilli recommended)
Reduce heat slightly to Med-High, retaining a rolling boil until pasta is cooked to desired texture.
Follow the package recommended time for best results
While pasta cooks, prepare the sauce.
To a large skillet, heated to medium, add:
1 tsp oil
1/4 cup onions, finely diced
1 tsp garlic, minced
Sauté for 1 minute, then add:
2 cups fresh mushrooms, peeled & sliced
Continue to cook, stirring regularly, until mushrooms are tender, about 2 minutes.
Add:
1 1/2 cups beef broth*
2 Tbsp ketchup
1 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp pepper
Increase heat to Med-High and bring to a boil.
While heating, in a small jar combine:
1/4 cup warm water*
3 Tbsp flour*
Shake until smooth. Once beef broth is boiling, pour the mixture into the broth, whisking continuously.
Pro-tip: pour water and flour mixture through a wire strainer to avoid lumps
Continue cooking at a rolling boil for about 1 minute.
Reduce heat to Med-Lo. Stir in:
1/2 cup sour cream
Add:
1 1/2 cups roast beef, fully cooked and chopped into ~1/2” cubes
Fold in, being careful not to break up the pieces.
Simmer until pasta is finished cooking.
Drain pasta. Add to sauce. Fold together.
Serve hot.
Brenda’s tips:
Serving size: 4
*If available, substitute ~ 2 cups Beef Gravy for the Beef Broth & flour mixture.
This recipe works great with canned mushrooms, simply substitute one can mushroom stems & pieces for the fresh mushrooms. You may want to give them a quick chop to create uniform pieces.
