Beef Stroganoff by @dennistheprescott

3h20

8 servings

🍇

2 tbsp

Grapeseed oil

🥩

1.4 kg

Beef roast

🧅

2

Onions

🍄

210 g

Button mushrooms

🧄

3 cloves

Garlic

🌿

1 tbsp

Fresh thyme leaves

🌾

2 tbsp

All-purpose flour

🍲

960 ml

Beef stock

🌼

1 tbsp

Dijon mustard

🥢

2 tbsp

Soy sauce

🌿

2

Bay leaves

🥛

240 ml

Full-fat sour cream

🧅

2 tbsp

Fresh chives

🧂

Sea salt

⚫

Cracked black pepper

🥚

Buttered egg noodles

  1. Preheat

    Preheat a Traeger Grill or oven to 325 degrees F.

  2. Season
    • Beef roast
    • Sea salt

    Season the beef with sea salt and cracked black pepper.

  3. Heat
    • Grapeseed oil
    • Beef roast

    Heat a deep pan over medium heat with grapeseed oil, add the beef, and brown it on all sides for 5–8 minutes.

  4. Add
    • Onions
    • Sea salt
    • Beef roast

    Remove the beef, then add the onions and a pinch of sea salt and cook for 2 minutes.

  5. Add
    • Button mushrooms

    Add the button mushrooms and cook for 10 minutes, stirring often.

  6. Add
    • Garlic
    • Fresh thyme leaves
    • All-purpose flour

    Add the garlic and fresh thyme and cook for 2 minutes, then add the all-purpose flour and stir to coat the vegetables.

  7. Add
    • Beef stock
    • Dijon mustard
    • Bay leaves

    Add the beef stock, Dijon mustard, soy sauce, and bay leaves and stir, then add the beef.

  8. Transfer
    • Beef roast

    Transfer to the grill or oven and cook for 2–2½ hours, stirring every 30 minutes, until the beef is shreddable and the sauce has thickened.

  9. Add
    • Full-fat sour cream
    • Sea salt

    Add the sour cream, season with sea salt, and cook for an additional 10 minutes.

  10. Serve
    • Buttered egg noodles
    • Fresh chives
    • Cracked black pepper

    Serve over buttered egg noodles and top with fresh chives and cracked black pepper.

Beef Stroganoff by @dennistheprescott

3h20

8 servings

🍇

2 tbsp

Grapeseed oil

🥩

1.4 kg

Beef roast

🧅

2

Onions

🍄

210 g

Button mushrooms

🧄

3 cloves

Garlic

🌿

1 tbsp

Fresh thyme leaves

🌾

2 tbsp

All-purpose flour

🍲

960 ml

Beef stock

🌼

1 tbsp

Dijon mustard

🥢

2 tbsp

Soy sauce

🌿

2

Bay leaves

🥛

240 ml

Full-fat sour cream

🧅

2 tbsp

Fresh chives

🧂

Sea salt

⚫

Cracked black pepper

🥚

Buttered egg noodles

Preparation Steps

  1. Step 1/10

    Preheat a Traeger Grill or oven to 325 degrees F.

  2. Step 2/10

    Season the beef with sea salt and cracked black pepper.

    🥩Beef roast
    🧂Sea salt
    ⚫Cracked black pepper

  3. Step 3/10

    Heat a deep pan over medium heat with grapeseed oil, add the beef, and brown it on all sides for 5–8 minutes.

    🍇Grapeseed oil
    🥩Beef roast
    🍳Deep pan

  4. Step 4/10

    Remove the beef, then add the onions and a pinch of sea salt and cook for 2 minutes.

    🧅Onions
    🧂Sea salt
    🍳Deep pan
    🥄Wooden spoon

  5. Step 5/10

    Add the button mushrooms and cook for 10 minutes, stirring often.

    🍄Button mushrooms
    🍳Deep pan
    🥄Wooden spoon

  6. Step 6/10

    Add the garlic and fresh thyme and cook for 2 minutes, then add the all-purpose flour and stir to coat the vegetables.

    🧄Garlic
    🌿Fresh thyme leaves
    🌾All-purpose flour
    🍳Deep pan
    🥄Wooden spoon

  7. Step 7/10

    Add the beef stock, Dijon mustard, soy sauce, and bay leaves and stir, then add the beef.

    🍲Beef stock
    🌼Dijon mustard
    🥢Soy sauce
    🌿Bay leaves
    🥩Beef roast
    🍳Deep pan
    🥄Wooden spoon

  8. Step 8/10

    Transfer to the grill or oven and cook for 2–2½ hours, stirring every 30 minutes, until the beef is shreddable and the sauce has thickened.

    🥩Beef roast
    🍳Deep pan
    🥄Wooden spoon

  9. Step 9/10

    Add the sour cream, season with sea salt, and cook for an additional 10 minutes.

    🥛Full-fat sour cream
    🧂Sea salt
    🍳Deep pan
    🥄Wooden spoon

  10. Step 10/10

    Serve over buttered egg noodles and top with fresh chives and cracked black pepper.

    🥚Buttered egg noodles
    🧅Fresh chives
    ⚫Cracked black pepper

Composition

Ingredients

Types

Oil, Meat, Vegetables, Herbs, Grains, Condiments, Dairy, Spices

Ingredients

Grapeseed oil, Beef roast, Onions, Button mushrooms, Garlic, Fresh thyme leaves, All-purpose flour, Beef stock, Dijon mustard, Soy sauce, Bay leaves, Full-fat sour cream, Fresh chives, Sea salt, Cracked black pepper, Buttered egg noodles

Notes

Grapeseed oil (or neutral oil), Beef roast (cut into 1-inch cubes), Onions (medium, sliced), Button mushrooms (halved), Garlic (minced), Fresh thyme leaves (minced), Fresh chives (minced), Sea salt (plus a pinch for the onions), Buttered egg noodles (to serve)

Allergens

Gluten, Mustard, Soy, Milk, Eggs

Dietetics

Dietary regimen

Nut-Free, High-Protein, Sugar-Free

Calories

620 kcal

Macro nutrients

Protein: 42g, Carbohydrates: 24g, Fat: 37g, Fiber: 2g, Sugars: 5g

Nutritional Information

Minerals

Iron: 4.5mg, Zinc: 7mg, Potassium: 700mg, Sodium: 980mg

Vitamins

Vitamin B12: 3.5µg, Vitamin B6: 0.6mg, Niacin: 7mg

Preparation

Time Information

Preparation

30 minutes

Cooking

2 hours 50 minutes

Overall

3 hours 20 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Knife, Cutting board, Deep pan, Wooden spoon

Appliances

Grill, Oven

Type

Type

Type Of Dish

Main Course

Occasions

Autumn, Winter, Everyday Comfort Meal

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Russian, American

Geographic

United States, North America

Various

Aspect

Texture

Tender, Saucy, Creamy, Thick

Flavors

Savory, Creamy, Rich, Tangy, Umami, Earthy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

refrigerated leftovers : 3-4 days (store in an airtight container,reheat gently on the stove to avoid curdling the sour cream), frozen (without noodles) : up to 2-3 months (freeze the stroganoff base without the sour cream for best texture,stir in sour cream after reheating,thaw in the fridge before reheating)