Pot Roast Beef Stroganoff



Ingredients
  • 1 tablespoon oil
  • 1 1/2 pounds Ontario Corn Fed stewing beef such as chuck, round, brisket, cut into 2 inch pieces
  • salt, pepper and paprika to taste
  • 1 onion, diced or sliced
  • 8 ounces mushrooms, quartered or sliced
  • 2 cloves garlic, chopped
  • 2 teaspoons thyme, chopped (or 1 teaspoon dry thyme)
  • 2 teaspoons paprika*
  • 2 tablespoons flour (or rice flour for gluten-free)
  • 1 cup beef broth
  • 1 tablespoon dijon mustard
  • 2 teaspoons worcestershire sauce
  • 2 teaspoons fish sauce (or soy sauce or tamari)
  • 2 teaspoons dried dill (optional)*
  • 1/3 cup sour cream
  • salt and pepper to taste

Instructions
  1. Heat the oil in a large pan over medium-high heat, add the beef (seasoned with salt, pepper and paprika) and cook until lightly browned, about 7-10 minutes per side, before setting aside.
  2. Add the onions and mushrooms and cook until the mushrooms have released their liquids, the liquids have cooked off and the mushroom start to caramelize and turn light golden brown, about 15-20 minutes.
  3. Add the garlic, thyme and paprika, sprinkle on the flour and cook until fragrant, about a minute.
  4. Add the broth and deglaze the pan by scraping up the brown bits from the bottom of the pan into the sauce with a wooden spoon.
  5. Add the beef, mustard, worcestershire sauce, fish sauce, and dill and either bring to a boil, reduce the heat and simmer, covered, until the beef is fall apart in your mouth tender, about 2-3 hours, OR transfer to a preheated 350F/180C oven and roast, covered, until the beef is tender, about 2-3 hours, OR transfer to a slow cooker and cook on low for 6-10 hours or on high for 3-5 hours.
  6. Remove from heat, mix in the sour cream and season with salt and pepper.

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