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The BEST Beef Stroganoff Recipe

Author: Kelly the Kitchen Kop

Ingredients

  • A frozen round steak 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 it'll make it tough
  • 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
  • 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 — if your kids will eat them!
  • Sea salt
  • Pepper
  • Optional herbs: 1/2 teaspoon of oregano thyme, parsley, anything you'd like!

Instructions

Meat Prep Instructions:

  • 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 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. (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, slowly strain the broth from the crock-pot into the pan with the white sauce.  Keep stirring as it thickens again. 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. Add sea salt and pepper to your taste. If you feel like it you could also add 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.  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 this rice) or whatever pasta you prefer – whole wheat, spelt, sprouted, etc.  This pasta is our favorite lately.