Blade Roast Beef Stroganoff with Egg Noodles
Tender braised boneless blade roast is coated in a creamy mushroom and Dijon sauce, then paired with egg noodles for a comforting, familiar meal-prep lunch.
- Prep time
- 15 min
- Cook time
- 150 min
- Yield
- 1 serving
Ingredients
- 250 g Beef Broth
- 1 g Black Pepper
- 180 g Boneless Blade Roast
- 8 g Canola Oil
- 12 g Dijon mustard
- 75 g Egg noodles
- 10 g Flour
- 4 g Fresh parsley
- 5 g Garlic
- 2 g Salt
- 45 g Sour cream
- 100 g White Mushroom
- 8 g Worcestershire Sauce
- 60 g Yellow Onion
Instructions
- Cut the blade roast into large cubes. Season with salt and black pepper.
- Heat the canola oil in a pot over medium-high heat. Brown the beef cubes on all sides, then transfer them to a plate.
- Add the onion, mushrooms, and garlic to the pot. Cook until softened and lightly browned.
- Stir in the flour, then add the beef broth, Dijon mustard, and Worcestershire sauce. Return the beef to the pot.
- Cover and simmer on low heat until the beef is fork-tender, about 2 hours. Add a little water if the sauce becomes too thick.
- Cook the egg noodles in boiling water until tender, then drain well.
- Remove the pot from the heat and stir the sour cream into the sauce. Portion the noodles and stroganoff into a meal-prep container, then top with parsley.