Beef Stroganoff - cooking recipe

Ingredients

4 None carrots, chopped
2 stalks celery, halved
1 None onion, peeled and quartered
1 (5 lb) bottom round beef roast, at room temperature
1 tbsp herb seasoning mix
3 tbsp butter
1/2 cup chopped shallot
10 oz mushrooms, chopped
1 tsp Dijon mustard
1 tsp tomato paste
2 tbsp flour
1 1/2 cups beef broth
2 tsp chopped fresh parsley
2 tsp chopped fresh oregano
1/2 cup plain Greek yogurt

Preparation

Preheat oven to 350\u00b0F. Lightly grease a large roasting pan.
Arrange carrots, celery and onion in prepared pan. Rub beef with herb mix and season. Place over vegetables and roast for 1 hour 30 mins, or until a thermometer inserted in the thickest part reads 140\u00b0F for medium-rare, or until cooked to your liking. Transfer roast beef to a serving platter. Cover and let rest for 20 mins. Strain pan drippings and set aside.
Meanwhile, in a large frying pan, melt 1 tbsp butter over medium heat. Cook shallot and mushrooms for 5 mins, or until mushrooms are brown. Add mustard and tomato paste. Add remaining butter and flour and cook, stirring, for 1 min. Add broth and reserved pan juices. Simmer for 5 mins, stirring occasionally. Stir in herbs and yogurt. Season. Serve with roast beef.