Beef stroganoff is a staple in our household. Everyone in the family, from my kids to my husband devours this dish and asks for seconds–and sometimes thirds and fourths! We had to avoid it for a few months when the mangy munchkin was healing her leaky gut (she had a sensitivity to dairy and gluten that has now cleared up) but it’s finally back in the rotation and making everyone smile–especially me because it’s so easy to make!
- 1 pound grass-fed ground beef
- 10-15 crimini mushrooms, chopped (or any small mushroom)
- 8 Tbsp grass-fed butter
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 1/2 cup heavy cream
- 1/2 tsp ground black pepper
- 1/2 tsp unrefined sea salt (use a full teaspoon if using unsalted butter)
If you prefer a thicker sauce, you can also add 1/4 cup of flour to the list, stirring it into the butter/cream mixture at the end. I leave the flour out because we try to minimize sources of starchy carbohydrates in our diet. In fact, we often eat this dish without the bed of pasta underneath, supplementing the meal instead with sides of squash and veggies, which are healthier sources of carbohydrates that contain other important nutrients as well.
- To make the stroganoff, begin by melting the butter over low heat in a saucepan. While the butter is melting, begin browning the ground beef along with the mushrooms in another pot or pan. (I use my cast-iron frying pan).
- Once the butter is melted, add the chopped onion and turn the heat up to medium-low, allowing the onion to turn translucent before adding the garlic. In the meantime, continue browning the beef until it is thoroughly cooked, stirring occasionally.
- Once the onions are translucent and the garlic has been added, stir in the heavy cream, pepper, and salt. Continue to stir until all is well blended with the butter. Combine the sauce with the ground beef and mushrooms, and serve.