Beef 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
- 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
In the morning put the following items into the crock-pot. 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. 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, but reserve the broth from the meat for your sauce (instructions below).
Cream Sauce Ingredients:
- One stick of butter
- Half onion, chopped
- 2-3 garlic cloves, chopped
- 8 Tablespoons flour
- 1 cup whole milk
- 3 cups sour cream (or plain yogurt, or more whole milk)
- 1/2 cup burgandy wine, or your favorite red wine
- Mushrooms — if your kids will eat them!
- Sea salt
In a big stock pot make a cream sauce by melting your stick of butter and lightly sauté the onions and garlic for a few minutes. Add the 8 Tablespoons of flour and keep stirring to incorporate the falovors from your onion and garlic into the flour. (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. If desired, sauté some mushrooms in butter and add those to the pot.
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. 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:
Please try it and let me know what you think! 🙂
- Have you seen this post with meal planning help and kitchen tips to make your life easier?!
- More Main Dish Ideas
- More Crock Pot Meals – I need more of these, seems we have more nights than not when we have everyone going in different directions. If you have any easy crock pot recipes that your whole family loves, please share!
- I also love this beef burgundy recipe from Jenny!
Meal Planning Help!
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