Braised Beef Stroganoff
Ingredients
- 1 T Rykoff Sexton® Olive Oil
- 2 c Cross Valley Farms® Yellow Onion, finely julienned or small diced
- 1tsp. Cross Valley Farms Cremini Mushrooms, washed, stems removed, sliced or quartered
- 1 T Roseli® Tomato Paste
- 1.25 c Molly's Kitchen® Beef Base, reconstituted
- 1 tsp. Rykoff Sexton Dijon Mustard
- 1 T Monarch® Spanish Paprika
- 1 tsp. Dried Italian Herb Blend
- 0.75 c Chef's Line® Crème Fraîche
- 1.5 lb. Cattleman's Selection® Pot Roast, cooked and shredded
- 2 T Cross Valley Farms Italian Parsley, minced
- 4 servings Cross Valley Farms Homestyle Mashed Potatoes
PREPARATION
- Cut the veggies and set aside. Remove packaging from defrosted pot roast. Cut it into 1.5"-2" pieces and set aside. Hold cold.
- Heat a large rondo or brassiere to medium-high heat.
- Sauté onions, mushrooms and garlic in olive oil until soft. Add tomato paste and stir to combine. Add mustard and stir to combine.
- Deglaze with reconstituted beef stock. Add pot roast pieces, Italian herbs and paprika. Stir to combine and bring to a boil. Reduce to simmer and let it reduce to the desired thickness. You can add a cornstarch slurry to thicken it faster.
- Remove from heat and fold in crème fraîche. Serve over mashed potatoes, egg noodles or rice. Garnish with minced Italian parsley.
Serves 4