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
- 2-4 pounds Beef round steak or other beef roast with the bone, preferably grass-fed (find 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 or 3-4 cups (cooked) of your favorite organic rice (cook these before starting the sauce)
Cream Sauce Ingredients
- 8 Tablespoons butter pastured butter is best
- Half onion chopped
- 2-3 garlic cloves chopped
- 8 Tablespoons flour I use einkorn flour
- 1 cup whole milk
- 3 cups sour cream or plain yogurt, or more whole milk
- Optional: 1/2 cup burgandy wine or your favorite red wine
- Optional: Mushrooms chopped
- Sea salt
- 1/2-1 teaspoon Optional herbs: oregano,thyme, parsley, paprika, anything you'd like!
- 1 cup parmesan shredded, if desired
Meat Prep Instructions:
- In the morning put the following items 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 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 much faster!
Cream Sauce Instructions:
- Once your meat has cooked, take a big stock pot to make the cream sauce by melting butter and lightly sauté the onions and garlic for a few minutes. Add the 8 Tablespoons of flour and keep stirring to incorporate the flavors from your onion and garlic into the flour. Add 1 cup whole milk and 1 cup of reserved beef broth slowly and when it begins to thicken, add 2 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: more beef broth, plain yogurt, sour cream, or more whole milk. If it seems too thick, add more liquid. If it seems too thin, don't worry, it'll thicken when you serve it over the rice or pasta.
- If desired, add about 1/2 cup of burgundy wine, or your favorite red wine, and add more as you taste test to see how you like it. Also add sea salt and pepper to your taste and any herbs you’d like for more flavor. If desired, sauté some mushrooms in butter and add those to the pot.
Bringing it all Together:
- Now your meat should be falling apart easily after cooking it all day and cool enough to handle. Go through it to get the grizzly parts out and add the pieces of beef to the pan.
- 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.
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 Tablespoons 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 or rice noodles.
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!
Meal Planning Help!
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I was wondering why you start with your meat frozen? My crockpot says not to put frozen meat in it.
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. 🙂
Kim Yamaguchi says
This sounds SO good!! I will be trying it soon and I’ll let you know how it turns out!
Okay I will def be making this again! Thanks!!!
Maybe I added too much broth…
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!!
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. 🙂
What do you do with the left over vegetables?
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.
[email protected] 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.
[email protected] 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!
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
Wardeh @ GNOWFGLINS says
Looks really good! I love that it is an easy, crockpot meal!