Beef Stroganoff
15 ingredients
3 steps
Ingredients
- 4 None carrots, chopped
- 2 stalks celery, halved
- 1 None onion, peeled and quartered
- 1 (5 lb) bottom round beef roast, at room temperature
- 1 tbsp herb seasoning mix
- 3 tbsp butter
- 1/2 cup chopped shallot
- 10 oz mushrooms, chopped
- 1 tsp Dijon mustard
- 1 tsp tomato paste
- 2 tbsp flour
- 1 1/2 cups beef broth
- 2 tsp chopped fresh parsley
- 2 tsp chopped fresh oregano
- 1/2 cup plain Greek yogurt
Directions
-
1Preheat oven to 350°F. Lightly grease a large roasting pan.
-
2Arrange carrots, celery and onion in prepared pan. Rub beef with herb mix and season. Place over vegetables and roast for 1 hour 30 mins, or until a thermometer inserted in the thickest part reads 140°F for medium-rare, or until cooked to your liking. Transfer roast beef to a serving platter. Cover and let rest for 20 mins. Strain pan drippings and set aside.
-
3Meanwhile, in a large frying pan, melt 1 tbsp butter over medium heat. Cook shallot and mushrooms for 5 mins, or until mushrooms are brown. Add mustard and tomato paste. Add remaining butter and flour and cook, stirring, for 1 min. Add broth and reserved pan juices. Simmer for 5 mins, stirring occasionally. Stir in herbs and yogurt. Season. Serve with roast beef.
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