Beef stroganoff is one of a handful of dishes that will always remind me of my paternal grandmother because she made a great version that she served often. However, her version involved all kinds of canned and highly processed conventional items that I choose not to eat. As a result, I set out to create a recipe that was more organic friendly and that my family would eat.
There are two items that my family will outright rebel if I serve to them: mushrooms and peas. I love both with my stroganoff, but I’m alone on this one around here. So while stroganoff recipes usually have mushrooms in them, this one doesn’t. If I want mushrooms in mine, I will sauté them separately and add them in to my portion, sparing the rest of the family the agony of such a torturous food. The photo above has mushrooms added in.
I grew up eating beef stroganoff with gluten based egg noodles, but my current family unit prefers brown rice over pasta with stroganoff.
1 small yellow or white organic onion, diced (about 1 cup)
2 pounds grass fed beef or bison stew meat, cut in bite sized pieces
1 organic green pepper, diced (about 1 cup)
4 cloves minced organic garlic
2 to 3 cups organic GF beef broth (I use Imagine or Pacific brand)
2 teaspoons sea salt
½ teaspoon organic black pepper
1 cup organic sour cream (I use Wallaby brand which is cream only, no milk)
¼ cup organic cornstarch
Sauté the onion, stew meat, green pepper, and garlic over medium heat; I use a 3.5 quart pot. When the meat is browned and the onions are almost or completely translucent, add enough broth to submerge the meat mixture. Stir in the salt and pepper. Cover and allow to simmer for about 45-60 minutes until the meat is tender.
In a small bowl, stir the cornstarch into sour cream. Add about ½ cup of the broth from the pot to help liquefy the concoction a bit. Add the sour cream mixture to the pot, stirring quickly to prevent clumping. Allow to thicken (it only takes a minute or two) and then serve with rice or noodles.
Makes great leftovers.