Beef Stroganoff


Beef Stroganoff


I’ve made mushroom stroganoff a handful of times in the past few years but never gone all the way with a beef version.  I figured it’s about time to try it out.  Everyone recommends buying a nice cut of meat along the lines of a tenderloin or top sirloin but when we went to the store I liked the look of a flap cut.  We opt for grass fed beef so the options are already limited and the day we went supply was low.  A flap cut is one of the less tender cuts of meat which takes a bit more time to prepare but nothing one can’t handle.  In the end this was a good decision as I wanted the meat pieces to be small.  I found the flavor of this cut to be quite delicious and the meal turned out to be a definite success.


Browning/Braising the meat

Cooked and chopped against the grain


Mushrooms added

Flour followed by beef base

Sour Cream whisked in

Noodles and beef mixed in

Served with chives


Beef Stroganoff  (4 servings)

  • 1 lb flap steak
  • s&p
  • 3/4 cup water
  • 1 tsp Better Than Bouillon vegetable base
  • grapeseed oil
  • 2-3 tablespoons butter
  • 8 oz sliced button mushrooms
  • medium onion, chopped
  • 1 tablespoon spelt flour
  • 1 cup water
  • 1 tsp Better Than Bouillon beef base
  • 1 cup sour cream (full fat!)
  • wide egg noodles
  • chives, chopped
  1. Slice the meat.  You can go ahead and slice it into small strips against the grain from the start or do what I did which was slice it into strips with the grain, to then be sliced against the grain once cooked.  I opted for my method because it’s hard standing in the kitchen while being pregnant and I needed the meat sliced as quick as possible to prevent back pain.  Once sliced season with s&p.
  2. Heat up ~2 teaspoons of grapeseed oil over medium high heat in a skillet until hot.  Add the meat and brown stirring often.  Add in the 3/4 cup water and 1 tsp vegetable base.  Continue to simmer (braise) until the liquid has cooked off.  You can use beef base instead if you prefer.  At this point your meat should be tender.  Remove from pan and allow to cool.  Once cooled slice into small pieces against  the grain.
  3. Allow the pan to cool slightly and add in the butter plus another 2 tsp of grapeseed oil.  Once butter has melted add in the onion and cook until soft.
  4. Next add in the mushrooms and cook until they release their liquid.
  5. Sprinkle mushrooms and onions with flour and stir.  Add in the beef base and 1 cup of water.  Stir to loosen any bits stuck to the pan and bring to a slow simmer.
  6. Whisk in the sour cream and season with s&p if needed.  Toss in the meat.
  7. Meanwhile cook the noodles according to the package until just tender.  Drain and add to the skillet mixing well.
  8. Serve with chopped chives.

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