Beef Stroganoff w/ option for WFPB Mushroom Stroganoff

• 1 small beef roast cooked with salt and 3 cups liquid in the Instapot (let cool enough to shred up and reserve liquid for later; skim off the fat)
• 3 Tbsp. evoo or butter
• Salt and freshly ground pepper, to taste
• 3 Tbsp. unsalted butter
• 3 leeks, white and light green portions only,
    cleaned and finely chopped (or 1 large onion)
• 1 lb. cremini mushrooms, brushed clean and
    sliced (or white mushrooms)
• 3-4 Tbsp. all-purpose flour
• 1 Tbsp. tomato paste (or 1/2 cup tomato sauce)
• 3 cups beef stock (use reserved liquid- remember it is salted so be careful not to add more salt until you taste the stroganoff)
• a bit of garlic powder, paprika, turmeric, soy sauce, if desired
• 1 cup sour cream
• 2 tsp. Dijon mustard (substitute 1 tsp regular)
• Finely chopped fresh flat-leaf parsley for garnish (or 1 tsp dry)

Directions:

Cook roast in the Instapot until it is falling apart and easily shredded. Remove and separate the fat from the meat and toss it. Shred the good meat, and set it aside. Reserve the liquid and skim off the fat. This is easier if you let it sit in the fridge a bit. The fat will rise to the top. 

In a large fry pan over medium heat, heat the oil/butter. Add the leeks and sauté until softened and lightly browned, about 10 minutes. Add the mushrooms and sauté until nicely browned, about 10 minutes more. Season with salt and pepper.

Add the flour and stir while browning. Stir in the tomato paste and stock and stir until blended. Bring to a boil, stirring with a wooden spoon to scrape up the browned bits from the pan bottom. Boil for 1 minute, then reduce the heat to medium. Once the flour is fully incorporated and sauce is thickened, add the meat to the stroganoff as well as the mustard, and stir in. Remove from heat. Add the sour cream and stir in fully. Let sit for 10 minutes to allow flavors to blend. Taste and adjust seasonings. 

Serve over wide egg noodles. Some of my family don't like the mushrooms, which you can leave out and just use a little more meat.

Garnish with parsley and serve immediately. Serves 8.

Garlic Alfredo Sauce - makes enough sauce for 16 oz of noodles

1 medium white onion, chopped
4 large garlic cloves, minced
1-2 cups vegetable broth 
1 c. Cashews 
1/3 c. Nutritional Yeast
1/4 tsp. Black Pepper 
1/2 tsp. Salt 
1 tbsp. lemon juice

*optional: red pepper flakes, dill, Italian herbs, parsley, as desired

1. Soak cashews overnight if you don’t have a high-powered blender
2. Add one cup of the broth and onion to a large pan over medium-low heat. Add garlic after 2 minutes and cook for about 6 more minutes until onion is very tender, and the broth has evaporated.
3. Put the onion and garlic into a blender with ¾ cup of remaining broth. Add the rest of the ingredients and blend on high until very creamy and smooth. Add more broth to reach desired consistency, and more salt and pepper if desired.
4. Serve over preferred whole-grain pasta.
5. Garnish with parsley and lemon zest if desired.