Topside Beef Roast with Creamy Mushroom Stroganoff Sauce
Topside Beef Roast is an excellent choice for a lean, but tender beef roast. This cut is similar to the silverside, but from the inner thigh muscle rather than the hindquarters . By braising this roast in a broth, we can ensure that it stays nice and juicy while cooking. The sauce also helps keeps the meat tender while concentrating the delicious flavours of mushroom and paprika.
A Slightly more traditional take on a Hungarian Style Stroganoff than our Russian inspired Beef Stroganoff Recipe. The Topside Beef Roast is crusted with a thin layer of paprika before roasting. Depending on your preference you can use hot or sweet paprika. Smoked Paprika can be overpowering. Use smoked paprika sparingly if this is the only type of paprika you have available.
The resting phase is ultimately important and gives us plenty of time to thicken and prepare the delicious mushroom gravy to serve over our topside beef roast. Roast Potatos are especially delicious to mop up the extra sauce as well. If you’d prefer an alternative to roast root vegetables, you can also serve this dish alongside mashed potatos and steamed green beans.
If you have excess cooking liquid at the end, adjust the added sour cream to your preference. You want to aim for about 4 cups total gravy at the end, which will require the juices to be reduced to about 3.5 cups after thickening before adding the sour cream.
For more dinners like this, make sure to check out the comfort food section highlighted on our main meals page.
Topside Beef Roast with Creamy Mushroom Stroganoff Sauce
Preheat oven to 200°C
Remove the beef from any packaging, if required - rinse and pat dry.
Sprinkle the paprika lightly over the entire surface of the beef roast and gently pat to ensure it's all covered.
Preheat a Cast Iron Baking Pot over medium heat on the stovetop. Add a drizzle of Olive Oil and begin Searing the Beef on one side.
Repeat the searing process on all sides with the remaining olive oil. Transfer the seared beef to a plate, turn off the stove. If using an electric stovetop, move the pot onto an unused hotplate.
Line the bottom of your pot with half the sliced onions and quartered mushrooms. Top with the seared beef (fat side up) and arrange the remaining mushrooms and onions around the sides and on top if there's room.
Combine the water, stock powder, worcestershire sauce, tomato paste. (The remaining ingredients, excluding the sour cream and cornstarch - these are used later.)
Place the lid on your pot and place the pot in the oven for 2hrs. Turn the oven temperature down to 160°C after closing the door.
Carefully remove the cooking pot from the oven and set the beef aside to rest - on a board loosely tented with foil, or in a seperate covered baking dish. Place the pot on the stovetop over medium heat.
In a small cup or dish, mix together the cornstarch and some of the roasting juices to form a paste. Thin this paste with more roasting juices and then whisk into the pot. Continue to whisk until the sauce is thickened and then remove from the heat.
Slice the Roast Meat for Serving
Whisk the sour cream into the thickened mushroom sauce and pour over the sliced roast meat. Serve with Roasted Vegetables or your choice of side.
Ingredients
Directions
Preheat oven to 200°C
Remove the beef from any packaging, if required - rinse and pat dry.
Sprinkle the paprika lightly over the entire surface of the beef roast and gently pat to ensure it's all covered.
Preheat a Cast Iron Baking Pot over medium heat on the stovetop. Add a drizzle of Olive Oil and begin Searing the Beef on one side.
Repeat the searing process on all sides with the remaining olive oil. Transfer the seared beef to a plate, turn off the stove. If using an electric stovetop, move the pot onto an unused hotplate.
Line the bottom of your pot with half the sliced onions and quartered mushrooms. Top with the seared beef (fat side up) and arrange the remaining mushrooms and onions around the sides and on top if there's room.
Combine the water, stock powder, worcestershire sauce, tomato paste. (The remaining ingredients, excluding the sour cream and cornstarch - these are used later.)
Place the lid on your pot and place the pot in the oven for 2hrs. Turn the oven temperature down to 160°C after closing the door.
Carefully remove the cooking pot from the oven and set the beef aside to rest - on a board loosely tented with foil, or in a seperate covered baking dish. Place the pot on the stovetop over medium heat.
In a small cup or dish, mix together the cornstarch and some of the roasting juices to form a paste. Thin this paste with more roasting juices and then whisk into the pot. Continue to whisk until the sauce is thickened and then remove from the heat.
Slice the Roast Meat for Serving
Whisk the sour cream into the thickened mushroom sauce and pour over the sliced roast meat. Serve with Roasted Vegetables or your choice of side.
Notes
Recipe Notes
You can cook this recipe in any oven safe dish that fits your roast and veg, with space for the liquid. If it doesn’t have an oven safe lid, just wrap tightly with foil before baking.
You can use any type of edible mushroom or swap out for an extra onion.
It’s best to prepare (cut, season and lightly coat or spray with oil) your roasting vegetables on a non-stick or lined baking tray. Aim to put these into the oven 1.5hrs after you put in your roast to cook for about an hour, this will give you 1/2 an hour to thicken the sauce, slice the meat and serve. More delicate vegetables like broccoli or beans can be put in the oven to roast for 1/2hr from when you take out the pot.
Key Ingredients
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