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The BEST Beef Stroganoff Recipe

Servings: 5 servings
Author: Kelly the Kitchen Kop

Ingredients

  • 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
  • Pepper
  • Optional herbs: 1/2 teaspoon of oregano, thyme, parsley, anything you'd like!
  • 1 cup parmesan shredded, if desired

Instructions

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.