Kitchen Kop’s Beef Stroganoff Recipe (The whole family loves this!)

November 13, 2009 · 16 comments

Stroganoff recipeBeef Stroganoff has always been one of my favorites, and I’m also crazy about Beef Burgundy.  The other day I combined the two recipes and was it ever goooood.  The whole family loved it…how often does that happen at your house?

I like this recipe because it takes five minutes to start it in the morning, you can be gone all day, and then it’s not too much trouble to throw it all together later…

Kitchen Kop’s Beef Stroganoff Recipe

In the morning put the following items into the crock-pot:

  • A frozen round steak (with the bone), preferably grass-fed (find sources for healthy meat)
  • A splash of raw apple cider (to draw the minerals out of the bone)
  • Whatever veggie scraps you might have saved in a baggie in the freezer (Jeanne taught me that idea), like onions, celery, carrots, etc.
  • A few cloves of crushed garlic

Cover with water (to at least half way up the sides so you end up with enough broth) and turn on high if you’ll be eating in 4-5 hours or so, or turn it on low if it will cook all day.

Go do something fun and savor the smells wafting through your house all day or when you walk in the door later.

About 45 minutes to 1 hour before you’re ready to eat, turn off the crock pot and carefully lift the meat out onto a plate to cool.

In a big stock pot make a cream sauce:

  • Melt one stick of butter.
  • Sauté half a chopped onion & a few cloves of garlic for a few minutes to get the flavor through.
  • Add 8 T. flour and keep stirring.  (See below for grain-free thickening.)
  • Add 1 cup whole milk slowly and when it begins to thicken, add 3 cups of any combination of the following (I’ve tried all of them depending on what I have on hand and they’re all good):  plain yogurt, sour cream, or more whole milk.  If it seems too thick, add milk.  Keep in mind that it will thicken more as you continue stirring over medium heat, but you’ll be thinning it some, too, as you add the rest of the liquid ingredients.
  • Once it begins to thicken, strain the broth from the crock-pot into the pan with the white sauce.  Keep stirring as it thickens again.
  • Add about 1/2 c. of burgundy wine, or your favorite red wine, and add more as you taste test to see how you like it.
  • Add sea salt & pepper to your taste.
  • If you feel like it you could also add any herbs you’d like for more flavors.
  • Now your meat should be falling apart easily after cooking it all day and cool enough to handle.  I just go through it with my hands, but you could use a knife and fork if you want to – toss the gunky parts and add the pieces of beef to the pan.
  • If desired, sauté some mushrooms in butter and add those to the pot.
  • Adjust your seasonings ‘til you’re in heaven.  (I like a lot of sea salt.)
  • To serve, spoon stroganoff over rice (we like the germinated brown rice) or whatever pasta you prefer – whole wheat, spelt, sprouted, etc.
To make this grain-free / gluten-free:
Once your broth is strained and there are no more veggie scraps in there, just whisk about 6 T. of arrowroot with cold water and then stir it into your broth to thicken a little.  Add the meat back in, along with a cup or so of sour cream, the wine, and any flavorings you like (chopped onions, minced garlic, parsley, sea salt and pepper, maybe a bay leaf or two), and let simmer another hour or so to get the flavors through.  Serve over Rice Noodles.

Please try it and let me know what you think!  :)

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  • { 15 comments… read them below or add one }

    1 Wardeh @ GNOWFGLINS November 13, 2009 at 9:53 am

    Looks really good! I love that it is an easy, crockpot meal!

    Reply

    2 Barb from Allendale November 13, 2009 at 6:29 pm

    Here’s my super-easy family favorite hamburger stroganoff, based on a LaLeche League recipe:
    1 lb hamburg, browned with 1 chopped medium onion and 8 oz fresh or 4 oz canned sliced mushrooms
    1 cup beef (bone) broth
    1/4 cup (organic or homemade) ketchup
    2 cups cooked green beans
    Just before serving, stir in 1 cup plain whole milk yogurt or sour cream
    Serve over rice, noodles, or mashed potatoes
    4 servings

    Reply

    3 Barb from Allendale November 13, 2009 at 6:32 pm

    Oops, sorry, I meant to tell you your recipe is on the menu plan for next week. It sounds yummy.

    Reply

    4 Christi November 18, 2009 at 3:08 am

    i LOVE stroganoff … i’m going to make this very soon! thanks for posting

    Reply

    5 Kathleen@so much to say,s o little time November 18, 2009 at 7:20 am

    That does sound delicious. I think I, too, will put it on the menu for next week (or the week after…it *is* Thanksgiving after all)…

    I happened across a spaetzel-making tool once, and our family adores the stuff now. When I visited Germany the summer after graduating high school, I stayed with a family that served beef stroganoff with homemade noodles–rolled out. My mouth still waters, remembering that meal. One of these days I’m going to figure out how to make the noodles. Your recipe looks like a good candidate for imitating the meat!

    Reply

    6 Millie@Real Food for Less Money November 18, 2009 at 11:04 am

    Oh that looks great. I missed this when you originally posted it. I think I have a round steak from my last CSA delivery. I’m glad you put it in Wardeh’s Tuesday Twister.

    Reply

    7 crystal May 4, 2011 at 6:51 pm

    What do you do with the left over vegetables?

    Reply

    8 KitchenKop May 4, 2011 at 7:00 pm

    Are you talking about the veggie scraps that I throw in the crock pot in the morning? (Not veggies that we could eat, just the scraps after cutting them up for something else.) I just toss those after straining, they are just for more flavor and nutrients, but after boiling all day they’re all icky and ready to be tossed.

    Reply

    9 crystal May 4, 2011 at 7:22 pm

    Okay, I wasn’t sure what veggie scraps were…lol So I just added regular veggies into the crockpot and then added them to the sauce. I love this recipe, it was delicious!!! Mine came out a little runny, what could I do to thicken it up….add flour to the sauce? Thanks again!!

    Reply

    10 KitchenKop May 4, 2011 at 7:30 pm

    Hmmm, did you make the cream sauce like in the recipe? Yeah, you maybe added too much broth, but you could just boil it down some more to thicken it up, too. :)

    Reply

    11 crystal May 4, 2011 at 7:25 pm

    Maybe I added too much broth…

    Reply

    12 crystal May 4, 2011 at 7:35 pm

    Okay I will def be making this again! Thanks!!!

    Reply

    13 Kim Yamaguchi April 5, 2012 at 11:42 pm

    This sounds SO good!! I will be trying it soon and I’ll let you know how it turns out!

    Reply

    14 Gina November 15, 2012 at 11:27 am

    I was wondering why you start with your meat frozen? My crockpot says not to put frozen meat in it.

    Reply

    15 KitchenKop November 15, 2012 at 4:03 pm

    I do it because that’s easiest and my crock pot gets hot quickly on hi so it starts cooking it fast.

    If you *don’t* start with frozen meat, you might want to first brown your meat on both sides in a cast iron pan with lots of bacon grease, this will give it even better flavor. :)

    Kelly

    Reply

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