Don't have any left-over beef? Try turkey or chicken instead. This dish freezes well if you don't add the Greek yogurt or sour cream until after it thaws out and has been re-heated. What will you add to it that will make it your family's new favorite dish? We added our left-over green beans and Brussels sprouts... can you say, “more, please?”
1-2 pounds cooked roast beef, diced into cubes (we use our Christmas left-over roast)
5 medium potatoes, peeled and rinsed, cut into cubes
3 large carrots, peeled and chopped into 1 inch-thick pieces
½ yellow onion, minced or chopped fine
1 teaspoon dried parsley (or 1 tablespoon fresh chopped parsley)
2 cloves garlic, peeled, and grated (I grate mine over a fine Parmesan cheese grater)
2 cups sliced button mushrooms (or your preference)
2 cups of left-over, pre-cooked green veggies such as peas, green beans, collards, spinach, Brussels
2- 16 ounce cans beef stock or broth, low sodium preferred
1 tablespoon low sodium Kikkoman Soy Sauce
1 teaspoon Worcestershire sauce
½ teaspoon sea salt
½ teaspoon ground black pepper
2 tablespoons organic butter mixed with 1 tablespoon Grape seed or Extra Virgin olive oil
½ cup nonfat plain Greek yogurt or Sour Cream
4 tablespoons cornstarch
¼ cup cold water
1. In a large stock pan, bring 10-12 cups of cold water to a boil. Add diced potatoes, celery, and carrots to boiling water. Lower to medium heat, and boil for about 15 minutes, or until vegetables are tender enough for a fork to slide through the center. Carefully pour hot cooked veggies into a strainer placed into the sink. Let sit in the strainer until they are needed.
2. In the same stock pot, melt the butter and oil over medium heat. After it melts and is lightly sizzling, add the onions. Stir occasionally over medium heat for about 3 minutes. Add the sliced mushrooms, and continue to stir over medium heat until mushrooms are lightly browned. Add 2 tablespoons of the cornstarch over the mushroom and onion mixture in the pan. Stir flour around until the mushrooms and onions are thickly coated. This mixture will appear very dry and lumpy.
3. Add both cans of beef broth, the soy sauce, Worcestershire sauce, garlic, parsley, salt, and pepper to the pot with the mushrooms and cornstarch. Stir the mixture with a whisk or wooden spoon to thicken up the broth. Allow mixture to come to a boil. Stir occasionally for about 10 minutes. At this point, if the sauce is not thick enough to stick to a spoon, then add the remaining 2 tablespoons of cornstarch to ¼ cup cold water and mix well to remove lumps. Add cornstarch and water mix to boiling beef broth and mushroom stock pan. Stir well. Sauce will thicken.
4. After sauce has thickened, add the potato, carrot, and celery mixture from the strainer in the sink. Stir carefully. Add the cooked roast beef. Stir gently to in incorporate, or meat will fall apart.
5. Allow the completed pot to rest on the stove for 5 minutes. Stir in the Greek yogurt at this point and carefully mix through. Dinner is served!
*Want to use fresh, uncooked beef stew meat? No problem! Cut your beef into bite size cubes. Brown all sides of beef in about 3 tablespoons Grape seed oil or Extra Virgin olive oil. Leave in pan. Add 2- 16 ounce cans beef broth or stock to the pot plus 2 cups hot water. Turn heat on high, bring to a boil. Once boiling, lower heat to simmer. Cover with a lid, and simmer for 3 hours with lid on. Stir occasionally. You now have your cooked meat for step #4.
*I serve this over no-yolk whole wheat egg noodles or brown rice. Wild rice is even good!
*Add any combination of veggies that you like! Try parsnips, turnips, yams, or sweet potatoes! New potatoes, Yukon potatoes, and all varieties of potatoes and squash are great as well.
*Fresh kale is delicious too... no need to precook the kale... Stir it in before you thicken the sauce.
*Steamed green cabbage makes a beautiful and fabulous bed for the Stroganoff Stew be served over!
*Use any meal left-overs as possible. You can even thin this out with more beef broth or water to make a soup.