Beef pot roast is a comfort food for many, but sometimes you just want something different. Cut up that pot roast and braise it slowly with mushrooms and onions, and you end up with the best beef stroganoff ever! It’s so easy, even a beginner can make it. The mushrooms absorb all that beefy flavor and stretch the protein. The gravy gets a dose of sour cream at the end to make a creamy gravy that is fantastic over rice, mashed potatoes, or my favorite, buttered noodles.
Easy Beef Stroganoff Recipe
1 beef 7-bone roast or beef chuck roast (2-1/2 to 3 pounds)
Garlic powder, onion powder, and pepper
1 cup all-purpose flour (about)
2 Tablespoons vegetable oil
1 pound small white mushrooms, cleaned and cut in half (fourths if large) and include stems
1/2 medium-sized sweet onion, diced
2 cups beef stock
1 packet beef au jus mix (Knorr® brand recommended)
1 bay leaf, broken in half
1 cup sour cream
Buttered noodles, mashed potatoes, or cooked rice
Chopped parsley for garnish, optional
Cut roast into 1-1/2-inch chunks, discarding any excess fat. Season the beef on all sides with a light sprinkle of garlic powder, onion powder, and pepper. Toss the seasoned beef chunks in the flour, shaking off any excess, and set aside.
Heat a large Dutch oven over medium heat. When hot, add the vegetable oil. Brown the beef in batches, taking care not to crowd the pieces. (If you crowd them in the pan, they will boil instead of brown.) Add a little bit more of oil in between batches, if needed. Reserve each batch in a large bowl until you’re done.
When the beef has been browned, add the mushrooms and onions to the same pot. Saute until the onions turn translucent and the mushrooms begin to release their liquid. Return the browned beef to the pot with the vegetables, including any accumulated juices. Add the beef broth, sprinkle with the au jus mix, and drop in the bay leaf halves. Stir to combine.
Bring to a low boil. Lower heat, cover, and simmer about 1 hour, stirring occasionally, until beef is tender. Taste the gravy and add salt, if needed. Fish out the bay leaves and discard. Stir in 1 cup sour cream and return to a simmer.
Remove from heat and serve over buttered noodles, white rice, or mashed potatoes. Garnish with chopped parsley, if desired.
Yield: 6 to 8 servings
• You’ll notice I didn’t add salt in the cooking process. This is because the beef stock and the au jus mix are salty already. You can add salt, if needed, before stirring in the sour cream.
• I don’t recommend buying stew meat. First of all, it’s more expensive than buying a pot roast and cutting it into chunks. Secondly, you don’t know which parts of the cow that stew meat comes from. It’s basically scraps sold at a higher price. It doesn’t take long to cut up a roast.
• Low-fat sour cream may be substituted.