Best Beef Stroganoff

 Good beef stroganoff can be hard to come by. There are two secrets to making the best beef stroganoff. The first is to ensure that a quality tender meat is being used. I prefer top sirloin, but filet mignon is another option. Some people also choose to use ground beef. The second secret is to temper the sour cream to make sure it doesn't curdle in the sauce.

------------------------------------------------------------------------------------------------------------------------

 

Prep Time: 20 minutes
Cook Time: 8 hours
Serves: 4

Items Needed:

• Large pot
  
• Large frying pan
  
• Cutting board
  

Ingredients:

• 1lb top sirloin, thinly sliced into bite sized pieces
  
• 2 tablespoons extra virgin olive oil
  
• 4 tablespoons unsalted butter
  
• 1 medium yellow onion, diced
  
• 6oz mushrooms, sliced
  
• 1 teaspoon garlic, minced
  
• 14oz can low sodium beef broth
  
• 1 cup heavy whipping cream
  
• 1/2 cup sour cream
  
• 2 tablespoons Worcestershire sauce
• 1 tablespoon Dijon mustard
  
• 1 tablespoon fresh parsley, chopped
• 2 tablespoons all-purpose flour
  
• Salt & pepper
• 16oz box of noodles such as egg noodles or cavatappi
  

Directions:

1. Add water to the large pot and wait for it to boil. Add noodles once it starts to boil. Cook until al dente.
   
2. In the pan, add the extra virgin olive oil and the top sirloin with salt and pepper. Cook for a few minutes on each side on medium-high heat to ensure the meat is cooked, but be careful not to overcook the meat.
3. Remove the meat and set it aside, add only 2 tablespoons of butter to the pan and add the onions. Cook for a few minutes until softened then add the mushrooms. After another few minutes, cook the mushrooms until softened then add the garlic and cook until fragrant. Usually 1-2 minutes.
4. Add the 2 tablespoons of flour and cook until the flour is cooked. Usually a 1-2 minutes.
5. Add the beef broth and heavy whipping cream, ensuring you scrape along the edge and thoroughly stir. Simmer for a few minutes until it starts to thicken.
6. Take the sour cream and add about 5 spoonfuls of the sauce slowly to the sour cream and stir it to temper it. Once the sour cream has been incorporated with some of the sauce, add it to the pan. Keep stirring to make sure it doesn't curdle and it evenly distributes in the sauce.
   
7. Stir in the worcestershire sauce, dijon mustard, fresh parsley, salt, and pepper. Cook until the sauce is creamy with a slightly thick consistency.
8. Add the cooked beef back into the pan with the sauce and cook for another minute and then turn off the heat.
   
9. After the pasta has been drained, add the last 2 tablespoons of butter to the pasta.
10. Add the pasta to a plate with the beef and sauce on top. Add a sprinkle of fresh parsley and pepper to finish it off.
    

Mississippi Pot Roast Meets Traditional

I absolutely love pot roast, especially on a busy day when I come home to dinner cooking in the crock pot all day. Recently, I tried "Mississippi Pot Roast" and it was almost the best I have ever had, but I did miss some of the traditional elements of other pot roasts. I cooked up a perfect blend between the two and I promise if you try it, you won't go back!

------------------------------------------------------------------------------------------------------------------------

 

Prep Time: 20 minutes
Cook Time: 8 hours
Serves: 4

Items Needed:

• Crock pot
• Large frying pan
  
• Cutting board
  

Ingredients:

• 3lbs+ chuck or rump roast
  
• 2 tablespoons extra virgin olive oil
  
• 2 ribs of celery, diced
  
• 1 medium yellow onion, sliced
  
• 1lb bag of baby carrots
  
• 6-8 pepperoncini peppers, stems removed
  
• 1 packet au jus gravy mix
  
• 1 packet ranch seasoning
• 1 packet pot roast seasoning
  
• 14oz can low sodium beef broth
  
• 2 sprigs of rosemary
• 2 sprigs of thyme
• Handful of fresh parsley, chopped OR 1 tablespoon of dried parsley
  
• 1 tablespoon minced garlic
• 1 teaspoon worschstershire sauce
• 1 stick of butter (unsalted preferred)
  
• Salt & pepper
• *2-3 tablespoons of all-purpose flour (optional, for making gravy)
  

Directions:

1. Sprinkle salt and pepper on both sides of the roast, put the extra virgin olive oil in the pan and sear the roast for a few minutes on each side on medium-high heat.
   
2. Add all of the ingredients listed above into the crock pot, except the flour.
   
3. Cook for 8 hours on low.
   
4. After the roast has completed cooking, remove the sprigs of rosemary and thyme then shred the meat inside the crock pot with a couple of forks.
5. Serve over mashed potatoes with garlic bread or rolls on the side.
   
6. Optional: I remove the solids for the most part using a strainer or slotted spoon and then make a gravy with the broth and juices left in the crock pot by slowly adding the flour and stirring. Depending on the amount of broth left, more/less flour is needed. I tend to add a tablespoon at a time slowly stirring to incorporate and cook the flour to make a gravy to the consistency I like it. The crock pot is usually still set to low to help with cooking the gravy. Alternatively, you don't need gravy or can buy store bought. This gravy has a bit of kick to it from the peppers.
   

Change it up: You can add a packet of onion soup mix if you like an onion flavor, add the pepperoncini juice, 10oz bag of peas, 6oz diced mushrooms, or some gold/red potatoes!