The Chew: Spring Stroganoff Recipe & Lemon Herb Crusted Roast Beef

The Chew: Roast Beef Two Ways

With a studio audience full of twins, The Chew decided to come up with two alternatives for the day’s recipes. First, Carla Hall made a Lemon Herb Crusted Roast Beef Recipe. Then, Clinton Kelly used the leftovers to make a Spring Stroganoff Recipe.

The Chew: Lemon Herb Crusted Roast Beef Recipe Ingredients

  • 4 lb Top Round Roast
  • 3 Lemons
  • 3 cloves Garlic
  • 1/2 bunch Basil
  • 1 bunch Radishes
  • 2 heads Garlic
  • 2 Fennel Bulbs
  • 3 small Shallots
  • 1 large Shallot
  • 1 cup White Wine
  • 2 tbsp Butter
  • Olive Oil
  • Salt & Pepper

The Chew: Carla Hall Lemon Herb Crusted Roast Beef Recipe Directions

The Chew: Spring Stroganoff Recipe & Lemon Herb Crusted Roast Beef

The Chew’s Two For One episode featured a Lemon Herb Crusted Roast Beef Recipe, followed by a weeknight Spring Stroganoff Recipe using the leftovers.

The secret to using the foil in this recipe is that it keeps the entree moist during cooking, and it also makes cleanup a snap.

  1. Preheat your oven to 375 F.
  2. Cut basil stems into small pieces.
  3. Use a mortar and pestle to grind lemon zest, basil stems and one head of garlic.
  4. Add 1 tbsp salt and 1 tsp black pepper.
  5. Grind into a paste, adding a small amount of olive oil to make a wet consistency.
  6. Rub roast with mixture and let marinate at room temperature for one hour.
  7. Prepare a roasting pan with two sheets of aluminum foil.
  8. Place roast in the center of the pan.
  9. Combine remaining garlic with small shallots, fennel, and radishes in a mixing bowl. Toss in olive oil.
  10. Scatter vegetables around the roast on the foil-covered pan.
  11. Fold foil up and over to seal in the roast.
  12. Cook for 90 minutes to two hours, to a temperature of 125-130 degrees for medium rare roast.
  13. Let stand 15 minutes before slicing.
  14. After cooking, transfer juices to a saute pan on medium high.
  15. Stir in chopped large shallot, adding salt and pepper.
  16. Cook for one minute.
  17. Add butter and wine to the pan.
  18. Pour sauce over roast beef slices, garnished with basil leaves and lemon zest.

The Chew: Clinton Kelly Spring Stroganoff Recipe Ingredients

This makes an easy leftovers recipe you can put together quickly using leftovers. How easy is that?

  • 1 1/2 lb Tagliatelle
  • 2 tbsp Butter
  • 1/2 cup Beef Stock
  • 1/2 cup Roast Beef Sauce
  • 1 lb Roast Beef, cubed
  • 1 cup Button Mushrooms
  • 2 Onions, sliced
  • 3 tbsp Sour Cream
  • Olive Oil
  • Salt & Pepper

The Chew Spring Stroganoff Recipe Directions

  1. Bring a pot of salted water to a boil on high heat.
  2. Cook pasta for one minute under the box directions.
  3. In a saute pan on medium, heat butter and 1/2 cup pasta water.
  4. Coat pasta in butter mixture and keep warm.
  5. In another saute pan, on medium high, heat olive oil.
  6. Saute mushrooms for about five minutes, seasoning as needed with salt and pepper.
  7. Pour 1/2 cup of sauce into the pan and add roast beef.
  8. Reduce heat to low and add onions with sour cream, stirring to combine.
  9. Pour sauce over noodles. Garnish with sour cream and onions.
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About the author

Pat Howard is a writer from St. Louis. He was born with a remote control in his hand, and is grateful to finally have a haven at Recapo for his pathological love of daytime television.

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