There’s a lot to be said about the classic beef stroganoff, most of which can be categorized under — memories. I’d guess that most of our mothers had a classic beef stronganoff recipe that was prepared in colder months and I have a fond memory of my college friend John requesting the dish when he visited my hometown on a holiday break. Wherever home is, this dish fits in.
My mom made this dish pretty differently than this recipe and might even have been better, but for the sake of new twists, I made this recipe for Pot Roast Stroganoff last weekend in tandem with the first fire of the season. We ate the hearty dish by the fire – long simmered beef stew with a side dollop of sour cream over classic egg noodles – and rolled into the den to watch the Democratic debates while stuffed.
I’d make this again. And probably request my mom to make her real recipe too.
Pot Roast Stroganoff from Vodka & Biscuits
- 4 cups beef stock
- 1 large carrot, chopped into 2″ chunks
- 1 sprig thyme
- 1 bay leaf
- 2 pounds chuck roast, trimmed of excess fat and cut into 2″ cubes
- 1 medium onion, small dice
- 3 cloves garlic, minced
- 2 tablespoons flour
- 1 pound assorted mushrooms, sliced
- 2 tablespoons of butter
- 1 teaspoon dried thyme
- 1 package of egg noodles
- 1/2 cup sour cream
- salt and pepper as needed
- canola or vegetable oil as needed
- Add the stock, carrot, thyme, and bay leaf to a small pot and bring to a simmer.
- In a Dutch oven add two tablespoons of oil and heat to medium heat. Season the chunks of beef on all sides with salt and pepper. Once the oil is hot, add the chunks being careful not to crowd the Dutch oven. This can be done in two or more batches.
- Sear the meat on all sides, about 5-7 minutes per batch. Add all the meat to the pot and add the onions and garlic. Cook 1-2 minutes until fragrant.
- Sprinkle over the flour, toss, and cook 2 minutes. At this point, if you have a splash of Brandy on hand add it and allow it to cook for 2 minutes. Totally optional!
- Discard the thyme, bay leaf, and carrots from the stock and pour it over the beef. Bring to a boil, then reduce to a low simmer (medium low heat). Cover the pot partially and allow to simmer for 1 1/2 – 2 hours, until tender. It’s very important to check on the beef every half hour, making sure the stock has not fully reduced. Add stock, a cup at a time, if you feel the need to.
- Just as the beef is tender and nearly done, melt the butter in a large saute pan. Add the mushrooms, salt, pepper, and dried thyme. Cook until tender and caramelized, about 5 minutes. Add to the beef. Mushrooms can be done the day before!
- Clean out the pot used for the stock and add water (trying to save you some dishes over here!). Bring to a boil and cook the noodles. Drain.
- To plate, add the noodles, beef, and a dollop of sour cream. Mix it all up, garnish with parsley, and slip yourself into a food coma. Kidding, don’t do that. Enjoy!!