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 think this is the best beef stroganoff 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…
The BEST Beef Stroganoff Recipe
Servings: 6 servings
Ingredients
- 4 pounds Beef round steak or other beef roast, with the bone, preferably grass-fed (find safe sources for healthy meat) — read more here about how to get your meat tender
- A small splash of raw apple cider, to draw the minerals out of the bone, but not too much with beef or the meat will be tough
- Whatever veggie scraps you might have saved in a baggie in the freezer, like onions, celery, carrots, etc.
- 3-4 cloves crushed garlic or 1 Tablespoon dried
- 1 Tablespoon thyme, dried or fresh
- 16 ounces Your favorite organic pasta (egg noodles) or 3-4 cups (cooked) of your favorite organic rice
Cream Sauce Ingredients
- 12 Tablespoons butter, pastured butter is best
- 1 onion, chopped
- 3-4 garlic cloves, chopped
- 2/3 cup flour, I use einkorn flour
- 2 cups beef broth (which you should have from cooking the beef)
- 1 cup whole milk
- 1 cup whole cream ("whipping cream"), remember to be sure it is NOT ultra-pasteurized!
- 1/2 cup sour cream or plain yogurt, or more whole milk or cream is fine too
- 2 cups Mushrooms
- 1 1/2 teaspoon Sea salt
- 3/4 teaspoon Pepper
- 1/2-1 teaspoon Optional herbs: oregano,thyme, garlic powder, onion powder, parsley, paprika, anything you'd like!
- 1/2 cup Burgandy wine or your favorite red wine
- 1 cup parmesan, shredded or shaved
Instructions
Meat Prep Instructions:
- In the morning put the following into the crock-pot: beef, veggie scraps, splash of ACV, thyme, 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. 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 glass or ceramic plate to cool, but strain and reserve the broth for your sauce (instructions below). Note that you could also make this meat in the pressure cooker so it's much faster! OR just let the beef simmer on the stove-top for a few hours on low.
- When the meat has cooled, pick out any grizzle or extra fatty pieces and tear or cut into bite-sized pieces. Set the meat aside.
- To prep the mushrooms, wash them well and put about half in a food processor to grind up very small. (Or just mince them into tiny pieces.) Leave the rest in bigger pieces to add at the end. (Personally I don't love the texture of mushrooms but love the flavor, so I grind up all of them.)
Cream Sauce Instructions:
- In a big stock pot, melt the butter. Add the chopped onions and after about 20 minutes when they start to caramelize, add the garlic and minced mushrooms and cook another 10 minutes. Add the flour and keep stirring for 2 minutes to incorporate the flavors and cook off the raw flour taste. Be careful to adjust the heat on the stove and stir more often if needed to prevent any of this from burning.The following part doesn't have to be exact, it's very forgiving (the whole recipe is actually), but now you'll add the liquids: the milk, cream, and broth. If you don't have cream, use just milk and broth, just use what you have. *The key, however, is to add the liquids SLOWLY so the sauce stays a little thick (but if you go too fast and it thins out, it'll still taste great!). Just keep adding a little at a time, and whisk until all the liquid is in there. Add the wine if desired, again very slowly, and taste-test to see if you want more. Whisk in the sour cream.(Now start getting your pasta water to a boil and cook the pasta.)Turn the sauce on low and start seasoning it up. Add sea salt, pepper, and whatever other herbs and spices you have (see above), and then do the important part: taste test! That's how you'll know it tastes dreamy. You may need a lot more salt, but taste first to be sure. If it seems too thick, add more liquid (broth, milk, or cream). If it seems too thin, don't worry, it'll thicken when you serve it over the rice or pasta.
Bringing it all Together:
- Add in any bigger mushrooms you kept aside and also throw the meat in. Stir.
- Serve over pasta, rice, or I've even made it with cheese tortellini before and it was a hit.
- Serve parmesan on top if desired. ENJOY!
Notes
By the way, leftovers are great, but it'll thicken up in the fridge. Just add more broth, milk or cream when reheating.
Try it and let me know what you think! 🙂
More you might like:
- 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!
Meal Planning Help!
Sick of planning meals and answering the question, “What am I going to feed these people?” No matter what kind of eater you are (traditional, GF, paleo, vegetarian)… Check out these affordable interactive easy-to-use meal plans where the work is done for you. NOW recipes also available from Nom Nom Paleo, The Paleo Mom, and Wellness Mama all in one spot! You can read over my review here.
Gina says
I was wondering why you start with your meat frozen? My crockpot says not to put frozen meat in it.
KitchenKop says
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
Kim Yamaguchi says
This sounds SO good!! I will be trying it soon and I’ll let you know how it turns out!
crystal says
Okay I will def be making this again! Thanks!!!
crystal says
Maybe I added too much broth…
crystal says
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!!
KitchenKop says
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. 🙂
crystal says
What do you do with the left over vegetables?
KitchenKop says
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.
Millie@Real Food for Less Money says
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.
Kathleen@so much to say,s o little time says
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!
Christi says
i LOVE stroganoff … i’m going to make this very soon! thanks for posting
Barb from Allendale says
Oops, sorry, I meant to tell you your recipe is on the menu plan for next week. It sounds yummy.
Barb from Allendale says
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
Wardeh @ GNOWFGLINS says
Looks really good! I love that it is an easy, crockpot meal!