2 1/2 pounds of beef chuck roast
4 - 10.5 ounce cans beef consommé
1 medium yellow onion, sliced
8 ounces mushrooms, sliced
5 tablespoons cornstarch
5 tablespoons cold water
16 ounces sour cream
16 ounces wide egg noodles
Coarse salt and pepper to taste
Chives, chopped for garnish
Smoked Beef Stroganoff
Preheat pellet grill to 220 degrees °F, smoke level 8 or desired smoke level.
Salt and pepper both sides and edges of the roast. Smoke until the internal temperature reaches 180 degrees °F.
Place the roast in a pan with beef consommé, onions, and mushrooms, then cover with foil. Increase grill temperature to 250 °F and cook until internal temperature reaches 203-205 °F.
Remove the roast. Strain out onions and mushrooms, transferring broth to a 14" skillet or large saucepan on medium heat. Mix cornstarch and cold water. Whisk until smooth. Add to broth and heat until desired consistency. Season to taste.
Begin cooking noodles per bag instructions.
Transfer one cup of broth to a small bowl; add sour cream and whisk until smooth. Add back into the broth.
Add beef sauce, onions, mushrooms and shredded roast over egg noodles. Garnish with chives and additional sour cream (optional).