About
We're eatin' good tonight! Rosie's Beef Stroganoff is on the menu, and it's our favorite version of this comfort classic for lots of reasons. First and foremost, the meat is so juicy, deliciously tender, and it always makes our mouth water. Not to mention, the meat called for is your delicious leftover roast, saving you time and money. That's a win-win! The creamy, savory sauce is out of this world... we know you'll love it. Rosie's Beef Stroganoff brings a little newness to a longtime familiar favorite!
Ingredients
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 (8-ounce) package chestnut mushrooms, sliced, can substitute baby bellas
- 1 tablespoon tomato purée
- 1 1/4 cups beef stock
- 1 teaspoon Dijon mustard
- 1 tablespoon smoked paprika
- 1 teaspoon dried Italian herbs
- 3/4 cup créme fraîche, can substitute sour cream
- 1 1/2 pounds leftover roast beef, cut into strips
- 2 tablespoons parsley, roughly chopped, for garnish
Directions
Step 1 -In a frying pan over medium heat, add the oil.
Step 2 -Add the onions and the garlic to the heated oil and gently fry until they have softened, about 4-5 minutes.
Step 3 -Increase the heat to medium-high. Add the mushrooms to the onion mixture and cook until they are tender, about 2-3 minutes.
Step 4 -Add the tomato purée, the beef stock, the Dijon mustard, the smoked paprika, and the Italian herbs to the mushroom mixture and stir well to combine.
Step 5 -Reduce the heat to low and simmer the sauce mixture, about 10 minutes.
Step 6 -Add the créme fraîche and the leftover roast beef to the sauce mixture and stir well to combine. Simmer until it is heated through, about 5 minutes.
Step 7 -Serve the beef stroganoff garnished with the parsley.
