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Beef Stroganoff with Pot Roast

Kayem Slow Cooked Choice Beef Pot Roast Beef Stroganoff with mushrooms and onions, recipe, foodservice application.

Serves 28

Ingredients

4.5 pounds Kayem Slow Cooked Choice Beef Pot Roast, reserve gravy
3 ounces canola oil
12 ounces white mushrooms, sliced
6 ounces white wine
4 ounces unsalted butter
5 ounces white onion, diced 1/4"
2.5 ounces all purpose flour
1 quart reduced sodium beef broth
2 teaspoons dijon mustard
8 ounces sour cream
3.5 pounds egg noodles cooked according to package instructions

Directions

Cut the meat into 1 1/2" julienne strips.
Coat a medium sauté pan with 1 ounce of the canola oil and sauté mushrooms for 5 minutes. Deglaze with white wine & reduce.
In a medium brazier, saute the onions until translucent over medium high heat with 2 ounces of canola oil. Add 3 ounces of butter, melt and add the flour to make a roux. Stir frequently for 5 minutes.
Stir in the reserved pot roast gravy and beef stock. Bring to a boil and skim off any fat or impurities. Stir in the Dijon mustard, and simmer the sauce for 10 minutes.
Add the beef and cooked mushrooms, cook for 15 to 20 minutes so that the meat is heated through.
Temper the sour cream with 8 ounces of the hot gravy and stir into the Beef Stroganoff, swirl in 1 ounce of cold butter.
Serve over noodles - approximately 4 ounces portions of Stroganoff and 4 ounces of cooked noodles. Garnish with chopped fresh parsley and/or dill.

Per Serving

Nutritional Information

Calories: 440
Total Fat: 17g
Saturated Fat: 6g
Cholesterol: 120mg
Sodium: 135mg
Carbohydrates: 45g
Dietary Fiber: 2g
Sugars: 3g
Protein: 24g

Made With

Kayem products in this recipe

Kayem Slow Cooked Choice Beef Pot Roast

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