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Beef Stroganoff

Karisa Mullen's Kitchen


  • 3 lb. beef chuck roast
  • salt and freshly ground pepper, to taste
  • 3 T. unsalted butter
  • 2 leeks, white and light green portions only, cleaned and finely chopped
  • 1/2 - 1 lb. mushrooms, cleaned and sliced
  • 1 T. tomato paste
  • 2 T. flour
  • 2 1/4 c. beef stock
  • 2 t. Dijon mustard
  • 1 t. fresh lemon joice
  • Sour cream to taste (stir in or serve as a garnish)


  1. Salt and pepper roast; sear in a dutch oven pan until dark gold brown (it will not be cooked in the middle); remove from pan.
  2. Add butter and leeks; sauté until soft and a little browned, making sure to pick up the bits of flavor from the meat on the bottom of the pan.
  3. Add mushrooms and continue to cook until soft and most of the liquid evaporates.
  4. Add the tomato paste and stir to incorporate.
  5. Add flour and cook while stirring over medium heat for at least 2 minutes.
  6. Add the beef stock, mustard and lemon juice and bring to a boil to thicken.
  7. Add the meat back into the sauce; cover with lid and put in the oven.
  8. Cook for 3-8 hours at 250º until meat falls apart with a fork.
  9. Shred meat and serve over rice or wide egg noodles.

Servings: Makes a 3 lb. chuck roast