I am not a big stroganoff fan. Something about the sour cream. It just doesn’t appeal to me.
I am also not a big fan of traditional freezer meals. I mean, let’s be honest. Nothing tastes as good after being frozen and reheated. But what I do like to do is keep components of meals in the freezer. So when we have a roast for Sunday dinner I make extra and freeze part for another meal.
Enter this recipe. I decided to make my own twist on stroganoff but leaving the sour cream on the side so those who want it can add it and those who don’t (ME!) don’t have to. The results? A hearty fall dish, perfect for the cooler weather coming and one totally worth cooking some extra roast up for!
Beef Stroga..not?
4 Tablespoons unsalted butter
1 pound mushrooms, sliced
4 cloves garlic, minced
1 onion, chopped
1 teaspoon dried thyme or 1 sprig fresh
1/2 teaspoon paprika
2 Tablespoons tomato paste
2 Tablespoons fresh parsley
1/4 cup flour
4 cups beef stock
1 1/2 pounds leftover beef roast
2 teaspoons Worcestershire
salt and pepper to taste
2 Tablespoons heavy cream
1 pound egg noodles, cooked
1/2 cup sour cream, for serving
Melt the butter in a large saucepan. Add mushrooms, onion, and garlic and saute for 10-15 minutes or until vegetables are softened.
Add thyme, paprika, tomato paste, parley, and flour. Stir to combine well and cook for a minute.
Add beef stock while stirring. Add beef and Worcestershire and season to taste.
Add cream just before serving and add egg noodles.
Serve with sour cream if desired.
Ingredients
- 4 Tablespoons unsalted butter
- 1 pound mushrooms, sliced
- 4 cloves garlic, minced
- 1 onion, chopped
- 1 teaspoon dried thyme or 1 sprig fresh
- 1/2 teaspoon paprika
- 2 Tablespoons tomato paste
- 2 Tablespoons fresh parsley
- 1/4 cup flour
- 4 cups beef stock
- 1 1/2 pounds leftover beef roast
- 2 teaspoons Worcestershire
- salt and pepper to taste
- 2 Tablespoons heavy cream
- 1 pound egg noodles, cooked
- 1/2 cup sour cream, for serving
Instructions
- Melt the butter in a large saucepan. Add mushrooms, onion, and garlic and saute for 10-15 minutes or until vegetables are softened.
- Add thyme, paprika, tomato paste, parley, and flour. Stir to combine well and cook for a minute.
- Add beef stock while stirring. Add beef and Worcestershire and season to taste.
- Add cream just before serving and add egg noodles.
- Serve with sour cream if desired.
