Our make ahead meal this week was some good ol’ comfort food for when we can’t cook but want some rib-stickin’ goodness. This week, bottom round roast was on sale to our grocery store recipe was some beef Stroganoff. Here’s what we did bought:
- 2ish lb bottom round roast, cut across grain then again to make strips
- 1/2 C. flour, salt and pepper
- 4 C. beef broth
- 1 onion, diced
- 1 lb mushrooms
- 1 box cream of mushroom soup
- 1/2 C. heavy cream
- salt and tons of pepper
Put the flour, salt and pepper in a ziploc and add the beef. Mix around to get nicely coated. In a Dutch oven, add a glug of olive oil and heat to shimmering. Shaking off the excess flour, add the beef. Cook until brown on all sides making sure not to move around too much. Remove from pan. Add a little broth (1/2 C.) to get the good bits up. Add the onions and mushrooms and cook to soften for about 10 minutes. If things get sticky, add a bit more broth. Once things have softened, add the rest of the broth and the meat back in. Add in the mushroom soup and cook to concentrate about 1 hour. Meat should be nice and tender (use the meat as a gauge and not time). Once you think its right, add 1 C heavy cream and tons of pepper. Cook until it is mostly thick since we are serving it later in the week. Let cool and put in plastic container in fridge.
To serve: reheat and cook until thicken to the “right” consistency. Meanwhile, cook some wide egg noodles. Serve by pouring beef and sauce over noodles.
Working Dad Cooks 