Beef Stroganoff – Localvore Style
This beef stroganoff recipe was shared by Robin McDermott from Waitsfield, Vermont. She uses local mushrooms, onions and sour cream and (of course) Snug Valley Farm’s Steak. Stroganoff is traditionally served over egg noodles.
Author: Snug Valley Farm
Recipe for: GRASS-FED BEEF
Cut of Meat: Top Round Steak
- 1 ½ lbs Grass-fed Top Round Steak, sliced into thick strips
- 1 Medium onion, diced
- 4 Tablespoons butter, divided use
- 1 lb Fresh mushrooms (any type, each type will offer a distinctive flavor)
- ½ cup Flour
- 1 Tablespoon Tomato paste (or ½ cup tomato puree)
- 1 cup Chicken or beef broth
- 1 cup Water
- ½ cup Sour cream (or yogurt)
- Salt, Pepper
- Saute the onion in 2 Tablespoons butter until transparent, but not browned. Remove from the pan and set aside.
- Add the mushrooms to the pan and sauté until browned and water is released. Remove from the pan and set aside.
- Put the flour in a pie plate with 1 teaspoon of salt ½ teaspoon pepper and mix thoroughly.
- Melt the remaining 2 Tablespoons of butter in the same pan. Lightly toss the beef strips into the flour and quickly brown in the pan, one layer at a time.
- Put the meat, onions and mushrooms back into the pan and add the tomato paste and the broth along with 1 cup water.
- Cover and simmer for 40 minutes until the beef is tender (it should cut with a fork).
- Add the sour cream to the pot and heat for 10 minutes (do not let it come to a boil or it will curdle).
- Adjust salt and pepper to taste and serve over cooked noodles.