Beef Stroganoff by @pinchofyum

5h20
Medium

6 servings

🥩

1.4 kg

Chuck Roast

💧

240 ml

Water

🥣

13 ml

Better Than Bouillon Roasted Beef Base

🧂

10 ml

Salt

🧅

7.5 ml

Onion Powder

🧄

5 ml

Garlic Powder

🌶️

1.3 ml

Ground Black Pepper

🧈

28 g

Butter

🍄

230 g

Button Mushrooms

🧅

75 g

Yellow Onion

🧄

6 g

Garlic

🌿

3 g

Fresh Thyme Leaves

🍅

22 g

Tomato Paste

🥩

1.5 tbsp

Better Than Bouillon Roasted Beef Base

🌾

16 g

Flour

🍶

10 ml

Worcestershire Sauce

🟡

15 ml

Dijon Mustard

💧

2 cup

Water

🥛

120 ml

Heavy Cream

🌿

3 g

Chives

🥛

120 ml

Sour Cream

🍜

340 g

Egg Noodles

Preparation Steps

  1. Step 1/17

    Trim excess fat from 3 lb chuck roast and place the roast in the slow cooker.

    chuck roast
    🔪chef's knife
    🪵cutting board

  2. Step 2/17

    Pour 1 cup water around the chuck roast in the slow cooker.

    water
    🥄measuring cups

  3. Step 3/17

    Season the beef with 1 tsp roasted beef base, 2 tsp salt, 1 1/2 tsp onion powder, 1 tsp garlic powder, and 1/4 tsp ground black pepper.

    roasted beef base
    salt
    onion powder
    garlic powder
    ground black pepper
    🥄measuring spoons

  4. Step 4/17

    Cover and slow-cook the beef on high for 4 to 5 hours, until it is fork-tender and shreds easily.

    chuck roast

  5. Step 5/17

    Remove the tender beef from the slow cooker and shred it with two forks.

    chuck roast
    🍴two forks
    🍴tongs

  6. Step 6/17

    Thinly slice 1 package button mushrooms, 1/2 yellow onion, and 2 garlic cloves.

    button mushrooms
    yellow onion
    garlic
    🔪chef's knife
    🪵cutting board

  7. Step 7/17

    Melt 2 tbsp butter in a large skillet over medium heat.

    butter
    🍳large skillet
    🥄measuring spoons

  8. Step 8/17

    Sauté the sliced yellow onion and button mushrooms in the butter for about 15 minutes, until deeply browned and rich in color.

    yellow onion
    button mushrooms
    butter
    🍳large skillet
    🥄wooden spoon

  9. Step 9/17

    Add the sliced garlic and 1 tbsp fresh thyme leaves to the skillet.

    garlic
    fresh thyme leaves
    🍳large skillet
    🥄wooden spoon
    🥄measuring spoons

  10. Step 10/17

    Stir in 1 1/2 tbsp tomato paste, 1 1/2 tbsp roasted beef base, and 2 tbsp all-purpose flour.

    tomato paste
    roasted beef base
    all-purpose flour
    🍳large skillet
    🥄wooden spoon
    🥄measuring spoons

  11. Step 11/17

    Cook the flour mixture for 2 to 3 minutes, stirring continuously to prevent sticking.

    all-purpose flour
    🍳large skillet
    🥄wooden spoon

  12. Step 12/17

    Add 2 tsp Worcestershire sauce, 1 tbsp Dijon mustard, and 2 cups water to the skillet.

    🍶Worcestershire sauce
    🟡Dijon mustard
    water
    🍳large skillet
    🥄wooden spoon
    🥄measuring cups
    🥄measuring spoons

  13. Step 13/17

    Bring the gravy to a gentle simmer and stir until smooth and slightly thickened.

    🍳large skillet
    🥄wooden spoon

  14. Step 14/17

    Gradually stir in up to 1/2 cup heavy cream, stopping when the gravy reaches the desired pale creamy color.

    heavy cream
    🍳large skillet
    🥄wooden spoon
    🥄measuring cups

  15. Step 15/17

    Fold about half of the shredded beef into the creamy mushroom gravy and warm through for 3 to 5 minutes.

    chuck roast
    🍳large skillet
    🥄wooden spoon

  16. Step 16/17

    Cook 12 oz egg noodles in boiling water according to package directions, then drain them in a colander.

    egg noodles
    water
    🥣colander

  17. Step 17/17

    Serve the beef stroganoff over egg noodles and garnish with chives and sour cream.

    egg noodles
    chives
    sour cream

Composition

Ingredients

Types

Meat, Liquid, Seasoning, Dairy, Fat, Vegetables, Fungi, Aromatics, Herbs, Condiment, Grains, Pasta

Ingredients

Chuck roast, Water, Better Than Bouillon Roasted Beef Base, Salt, Onion powder, Garlic powder, Ground black pepper, Butter, Button mushrooms, Yellow onion, Garlic, Fresh thyme leaves, Tomato paste, Flour, Worcestershire sauce, Dijon mustard, Heavy cream, Chives, Sour cream, Egg noodles

Allergens

Milk, Fish, Mustard, Egg, Gluten, Wheat

Dietetics

Dietary regimen

High Protein

Calories

670 kcal

Macro nutrients

Protein: 43g, Carbohydrates: 43g, Fat: 35g, Fiber: 3g, Sugars: 5g

Nutritional Information

Minerals

Sodium: 1320mg, Iron: 5.2mg, Potassium: 760mg, Calcium: 100mg

Vitamins

Vitamin B12: 3.4mcg, Vitamin B6: 0.7mg, Vitamin C: 5mg, Vitamin D: 1.1mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

5 hours 0 minutes

Overall

5 hours 20 minutes

Difficulty

Level

Medium (2/4)

Steps

17 steps

Equipments

Utensils

chef's knife, cutting board, measuring cups, measuring spoons, large skillet, wooden spoon, tongs, two forks, colander

Appliances

slow cooker, stovetop

Type

Type

Type Of Dish

Main Course

Occasions

Dinner, Family Meal, Weekend Meal, Comfort Food

Origin

Source

Platform

instagram

Original Creator

@pinchofyum

Origin

Cuisine

Russian, American

Geographic

United States, North America

Various

Aspect

Texture

Tender, Shredded, Creamy, Velvety, Silky, Chewy

Flavors

Savory, Beefy, Umami, Creamy, Herby, Tangy, Earthy, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer than 2 hours,Discard after 1 hour if the ambient temperature exceeds 32°C / 90°F), fridge : 3 days (Cool promptly,Store in an airtight container,Keep at or below 4°C / 40°F,Store noodles separately when possible), freezer : 90 days (Freeze the beef and gravy without sour cream garnish,Use a freezer-safe airtight container,Thaw overnight in the refrigerator,Reheat until steaming hot)