Beef Stroganoff

September 3, 2008 at 6:36 pm 2 comments

It was my first day back at work today…oh the joys of being a teacher and having the summer off.  To save time and stress I put a pot roast in the crock-pot this morning before leaving for work.  I came up with this version of stroganoff with things I already had in the house.  It turned out very tasty!

Pot Roast:
1 top round roast, or cut of your choice
onion powder
garlic powder
1 1/2 cups water.

Season the meat generously with salt, pepper, onion and garlic powder. Place in unheated crockpot and add water. Turn on low and cook for 6-8 hours.

By the time the roast is done, there should be a lot of delicious broth in the pot. We are going to use this as the base for our sauce.

Other ingredients:
2 cups egg noodles, cooked and drained
4-6 crimini mushrooms, sliced
1 tablespoon dry thyme, or fresh would be awesome
1 Tablespoon flour
2 cups broth (from roast), reserve 1/2 cup
1 cup sour cream

Slice the mushrooms and put in a saute pan with a little olive oil. Add thyme, salt and pepper. Saute until tender. Add about 2 cups of the broth from the crock-pot. In a separate bowl, put flour and reserved broth. Whisk vigorously until mixture is smooth (should look a little like paste) Whisk this mixture into the saute pan with broth and mushrooms. This will thicken the sauce as it simmers. If it is not thick enough for your liking, repeat this step again.
Add the sour cream and heat through.
While the sauce is simmering, slice the roast and lay on top of egg noodles. Cover with sauce.


Entry filed under: Main Course. Tags: , , , , , .

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2 Comments Add your own

  • 1. voncook  |  September 4, 2008 at 5:14 am

    Hi FabulouslyClassic,
    Taking a look at your recipe reminds me of the classic way tomato sauce and pork meat was cooked last time.

    Try this way. Get some banana leaves, stroll them under naked fire to soften it. Now, get your aluminum foil and make sure it’s slightly bigger than your banana leaf.

    Poke your whole meat and marinade with your marinade, then wrap it up with the banana leaf, then wrap it again with your foil. Grease your baking tray, place your meat on top of it, and bake at 280F for approximately 4 hours.

    When your meat is tender enough, get it out. Use a fork, scrape your meat. You’ll get very thin slices of your meat to incorporate it in your pasta – Cook your pasta first, then stir your meat in after it’s done.

    It’s a variation to your style which would taste entirely different and to channel your creativity.

    Happy cooking!

  • 2. Mrs.M&M  |  September 15, 2008 at 12:39 pm

    I have never made such a good roast in all my life! I used a Presto electric skillet, and cooked the meat for 8 hours on the lowest setting… SO easy! It was SO tender and the stroganoff was great and simple… I already had all the ingredients. My husband loved it! It has become a regular menu item now in this house!


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