Beef Stroganoff

Beef Stroganoff is a comforting, hearty meal that is a great option for bulk cooking! It keeps in the fridge and is easy to reheat. Or freeze it for later in the week or month. I like to prepare the beef ahead of time in a crockpot and let the aroma fill the house!

Ingredients

For Beef

  • 2lb beef chuck roast (or your favorite cut for roasting)

  • 2 Cups of beef broth

  • Salt & Pepper to taste

For Noodles

  • Egg Noodles or your favorite noodles (we use Banza Noodles!)

  • tsp Olive oil

  • Boiling water

For Sauce

  • 4 Cups (1lb) Sliced mushrooms

  • 1 Sweet onion - sliced

  • 6 cloves of garlic

  • 2 Tbs Olive oil

  • 2 Cups beef broth

  • 2 Tbs Worcestershire sauce

  • 3 Tbs Cornstarch - dissolved with cold water

  • 1 Cup Greek yogurt

  • A splash of red wine

  • Salt & Pepper to taste

  • Fresh Parsley for garnish

Directions

Add beef, broth, salt and pepper to crockpot and cook 3-4 hours on high or 6-8 hours on low. When beef is done, use two forks to piece apart.

When beef is almost done, start boiling the noodles. Add a little olive oil to the water before adding the noodles - this keeps them from sticking to each other. Strain and set aside.

In a large skillet over medium heat, add olive oil and mushrooms. Sauté for about 5 minutes. Add the onion and garlic and sauté until onions are translucent. Add wine, broth (if possible, use the broth from the crockpot!), dissolved cornstarch and Worcestershire sauce. Add salt and pepper to taste. Simmer for about 5 minutes until thick and bubbly. Add Greek yogurt and beef and combine just until everything is hot. Serve over noodles and garnish with fresh parsley!

Serve with your favorite veg or salad!

RecipesAlise Sewell