Beef Stroganoff

Updated at: Wed, 16 Aug 2023 17:39:06 GMT

Step 1

Combine beef, rosemary, 4 whole cloves garlic, "soy" sauce, and beef broth in a small quart slow cooker. Cook on high for 4-5 hours until tender.

Step 2

In frying pan, use 1 tsp olive oil and fry mushrooms with thyme, sage and black pepper until brown. Set aside.

Step 3

In same frying pan, use 1 tsp olive oil to sweat red onion, about 2-3 minutes. When almost finished, add 2 cloves of minced garlic and fry until fragrant. Set aside.

Step 4

Remove roast from cooking liquids, placing roast to rest. After resting, slice roast into bite sized slices/chunks.

Step 5

Reserve roast's cooking liquids. Cool liquids and separate juices from fat. Place fat in the frying pan used earlier over high heat. to remove any juices from fat. Add wholewheat flour and toast until the flour begins to turn a rich brown. To the roux, slowly add the reserved juices. Once combined, turn to medium high heat to reduce. Return mushrooms, onions and beef to the pan and simmer until flavours intensify.

Step 6

Prepare egg noodles according to package instructions (Do not salt the water). Once cooked, reserve 1/2 cup of pasta water to marry the pasta and the sauce.

Step 7

Remove stroganoff frying pan from heat. Add horseradish, Greek yogurt, fresh dill and Worchester sauce.

Step 8

Combine noodles, stroganoff, and pasta water. Stir over low heat until the noodles emulsify in the sauce.

Step 9

Serve.

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