Beef, Main Dish, Pasta, Savory, Leftover Meals Brenda Drake + Chelsea Kasen Beef, Main Dish, Pasta, Savory, Leftover Meals Brenda Drake + Chelsea Kasen

Roast Beef Stroganoff

This recipe is the most decadent way to make this savory dish. Yum!

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.

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Beef, Main Dish, Savory, Slow Cooker, One Pot Wonders Brenda Drake + Chelsea Kasen Beef, Main Dish, Savory, Slow Cooker, One Pot Wonders Brenda Drake + Chelsea Kasen

Roast Beef in the Slow Cooker

This recipe produces a tremendously tender roast with a deep yet delicate savory flavor.

This recipe produces a tremendously tender roast with a deep yet delicate savory flavor. The bay leaves are intrinsic to producing the best tasting roast beef.

The directions below are for a slow cooker, but this recipe can be adapted for the stovetop or oven. See the Brenda’s tips section for these directions.

Roast Beef in the Slow Cooker

To the removable pot of a slow cooker, sprinkle the bottom with:

Seasoned salt

Garlic salt

In the slow cooker, where the beef rests, place:

2-4 bay leaves

Carefully place on top the bay leaves:

1+ lb roast, fully defrosted

Season the top of the roast:

Seasoned salt

Garlic salt

2-4 bay leaves

To the pot, add:

1 1/2 cups beef broth

Set heat* to “HIGH” and allow to cook for 4-8 hours, or “LOW” for 6-12 hours.

Test for tenderness with a fork, pulling a piece from the center of the roast:

  • Tender = done

  • Tough = allow to cook 1-2 hours longer and test again

Once cooked,

  • Transfer roast to serving platter

  • Strain broth through a wire mesh colander, reserving the broth for gravy or soup

Serve hot.

Brenda’s tips:

  • Serving size: Makes one roast, size dependent on the size of the roast

  • Recipe is for a fully trimmed roast or a bone-in beef roast

  • Use leftover roast beef for:

    • Shredded Beef Chimichangas

    • Roast Beef Stroganoff

    • French Dip Sandwiches

    • Chipotle Beef Rice Bowls

  • *Determining length of cooking time isn’t simply a mathematical equation as all slow cookers are not equal. Bone-in or fully trimmed may also impact the total cooking time. Keep in mind any specifics of the device in your kitchen. Below are some estimated times that may help:

    • Small roast = 1-2 lbs, cook on HIGH for ~4 hours, or LOW for ~6 hours

    • Medium roast = 3-5 lbs, cook on HIGH for ~5 hours, or LOW for ~8 hours

    • Large roast = 6-7 lbs, cook on high for ~8 hours, or LOW for ~12 hours

  • Stovetop Instructions: Sear the roast, season & add broth. Cover, reduce heat, and cook for 2-8 hours until tender. Hourly, check liquid and add as necessary to prevent pot from boiling dry.

  • Oven Instructions: Prep the same way as for a crockpot, cover, and place in 325F oven for 3-10 hours. Hourly, check liquid and add as necessary to prevent pot from boiling dry.

Window to B’s kitchen . . .

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