Slowly braised to fork tender perfection, this Shredded Beef Stroganoff is a delicious union between blade roast and the amazing classic Beef Stroganoff
Course Main Course
Cuisine American
Prep Time 10 minutesminutes
Cook Time 4 hourshours
Total Time 4 hourshours10 minutesminutes
Servings 8
Calories 593kcal
Author Sonia! The Healthy Foodie
Ingredients
2-3tbsphealthy cooking oil or fat of your choice
4.4lbboneless bottom blade roasttrimmed of all visible fat
Sprinkle the meat generously with salt and pepper on both sides.
Preheat 2-3 tablespoons of oil in a large heavy skillet set over high heat. When the pan is sizzling hot, carefully drop the roast in the pan; do not move the meat until it has formed a nice golden crust, about 5 minutes. Flip the piece of meat and sear the other side until it too, forms a nice golden crust, about 5 minutes more.
Add the mushrooms to the pan, lower the heat to medium, and cook them for 2-3 minutes, until nice and golden all around. Add the onions and garlic and cook until softened, slightly colored and fragrant, about 2 minutes.
Add the bone broth, vermouth or dry white wine and Dijon mustard and stir well, making sure to scrape the bottom thoroughly to get all the flavorful bits and pieces to detach from the pan. Pour that in the Dutch oven, over the meat.
Throw in a few bay leaves, put the lid on and place that in the oven for 3 to 3½ hours, or until the meat detaches very easily when pulled with a fork. You will want to check on your meat and add a cup of water every hour or so, starting at the 90 minute mark.
When the meat is fully cooked, shred it with the help of 2 forks. Then, mix the sour cream and 1/2 cup of vermouth together with a whisk until fully incorporated. Add that to the meat, along with the fresh parsley. Toss delicately until well combined.
Serve piping hot over cooked pasta or egg noodles.