The BEST Beef Stroganoff Recipe

Servings: 6 servings

Author: Kelly the Kitchen Kop

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

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, if you have extra, save it for another recipe or simmer until it cooks down, which will add extra flavor)
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! Taste-test and play around with it.
1/2 cup Burgundy wine or your favorite red wine
1 cup parmesan, shredded or shaved
1 handful fresh parsley, chopped (optional for the top)

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.)

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 or whatever 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.

Stir in any bigger mushrooms you kept aside and the meat.
Serve over pasta, rice, or I've even made it with cheese tortellini from Costco before and it was a big hit.
Sprinkle parmesan and parsley on top as serving. ENJOY!

By the way, leftovers are great, but it'll thicken up in the fridge. Just add more broth, milk or cream when reheating.