Roasted Beef Stroganoff
Easy · 13 ingredients — shared from Reciquest
4 servings · Easy
Ingredients
- 2 pounds carrot, onion and celery soup starter, coarsely chopped
- 1 T herb seasoning
- 1 Bottom Round beef roast (approx. 5#)
- 1 pkg (10oz.) mushrooms, sliced
- 1/2 cup chopped onions
- 3 T butter
- 1 t. Dijon mustard
- 1 t. tomato paste
- 2 T flour
- 1 1/2 c low-sodium beef broth
- 2 t chopped fresh parsley
- 2 t chopped fresh oregano
- 1/2 c low-fat plain Greek yogurt
Instructions
- Heat oven to 350 degrees.
- Place soup starter in roasting pan. Rub seasoning blend over roast; place on top of vegetables. Roast for 1 1/2 hours or until 145 degrees; discard vegetables. Transfer roast to platter. Let sit 10 minutes before slicing.
- Skim fat from pan drippings. In skillet over medium heat, cook mushrooms and onions in 1 T butter for five minutes. Stir in mustard, tomato paste, flour and 2 T butter. Cook 1 minute.
- Add beef broth and pan juices. Simmer 5 minutes. Stir in fresh parsley, oregano and plain Greek yogurt. Serve sauce with beef.
Tags: pepperplate-import