Recently, I posted on facebook that I would like to eat guacamole every day of the rest of my life.
This Beef Stroganoff is a close second … and this is coming from a girl who’s not in love with mushrooms.
This is a really easy recipe, and hard to screw up. You can add a little more or a little less of any one of these ingredients, and so long as everything is cooked through, it’s a guaranteed YUM.
1 lb. grass-fed stew meat
oil of choice (I recommend grass-fed tallow, pastured lard, grass-fed butter, or coconut oil)
2 carrots, diced
1 onion, diced
3/4 cup red wine
1 cup beef broth
1 container of real-food condensed mushroom soup (I recommend this brand)
2 tbl of sour cream
Dash of dried parsley
Brown the beef in a tablespoon of fat. Lightly salt and pepper the beef, but don’t go crazy, especially if you’re using salted butter, salted beef broth (and then later the mushroom soup).
You want the beef golden, but you don’t want the edges burnt. Think, mostly cooked through. Spoon out the beef, and leave all that fat in the pan. Afterall, some of that came from your grass-fed beef, and that fat is good for you! (Read more about that here)
Fry your carrots and onion, adding more fat if needed. You don’t want them sticking.
How to know you’re read for the next step? You can smell the onions cooking from your dining room table.
Next step is deglazing: you do this by pouring in the wine, all at once, and scrape up all the brown bits at the bottom of the pain. Let this cook for about 3 minutes. Pour in the beef broth, and scrape some more.
Bring this to a boil, then add the cooked stew meat.
Let this simmer, uncovered, for about 20 minutes.
You’ll want to make sure the carrots and onions are cooked through, so do a taste test now. :)
Assuming all is cooked through, turn off the heat add the container of condensed mushroom soup and stir until mixed. Right before serving, mix in the 2 tablespoons of sour cream.
I often serve this over a baked potato; but you could also do gluten-free/GMO free pasta, sprouted pasta, cauliflower “rice”. (I often do without the starchy option. It’s like a really thick stew, or a thin casserole without the carbs.) I top each serving with a dash of parsley. (So, this has less to do with taste, and more to do with plating a dish. But that’s my neurosis creepin’ out.)
Dear husband ate it all. I scraped all the leftover soupy mix out of the bowl and ate it. I’m not kidding.