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Braised Beef Stroganoff Recipe

Braised Beef Stroganoff Recipe

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

  1. Cut the veggies and set aside. Remove packaging from defrosted pot roast. Cut it into 1.5"-2" pieces and set aside. Hold cold.
  2. Heat a large rondo or brassiere to medium-high heat.
  3. Sauté onions, mushrooms and garlic in olive oil until soft. Add tomato paste and stir to combine. Add mustard and stir to combine.
  4. 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.
  5. Remove from heat and fold in crème fraîche. Serve over mashed potatoes, egg noodles or rice. Garnish with minced Italian parsley.

Serves 4