Monday, August 26, 2013

Grass-fed Beef Stroganoff

For my mom's bday feast, we made one of her favorite dishes - Beef Stroganoff. Turns out it was her late father's favorite recipe that he liked to prepared for special occasions. This time around, we opted for making it as simple as possible because a) we were crunched for time preparing a big feast for friends and family on a Friday night (hence the lack of pretty pictures), and b) we wanted it to be dairy free. Just like the classic Russian dish calls for, we served Beef Stroganoff with mashed potatoes. We don't shun resistant starch in our household, as long as it's accompanied with fat and healthy acid. So grass-fed beef served with mashed potatoes topped with butter, and a glass of vino with dinner makes for one delicious and complete meal! 

Grass-fed Beef Stroganoff Ingredients:

  • 4 pounds of grass fed chuck roast, cut beef across grain into 1/4 inch thick strips - 2 inches in length (can't stress enough how important it is that the meat is high quality grass-fed to yield the tastiest results). If a raw chuck roast is hard for you to slice into strips, opt for either slightly freezing it first or using more tender cuts like grass-fed tenderloin or sirloin. 
  • 1 cup white onion, chopped 
  • 1 cup filtered water (or homemade beef stock if you have it on hand)
  • Real Salt 
  • Freshly ground pepper
  • 1 tablespoon of fat of choice (we used coconut oil)

Preparation:
  1. Heat coconut oil in deep skillet/Dutch oven over medium-low heat. Add the chopped white onion and sauté until translucent. 
  2. Throw the beef strips in with the onions and cook until brown.
  3. Add sea salt and freshly ground pepper to taste and stir to get the seasoning on all sides of beef.
  4. Stir in 1 cup of filtered water or homemade beef stock. 
  5. Cover and simmer 30 minutes until meat is tender and ready to add to mashed potatoes that you prepared in the meantime. Enjoy!

Spicy home-marinated tomatoes in vinegar sauce are delicious with
Beef Stroganoff and white potatoes 

NOTE: We didn't have quality dairy on hand so we just excluded it all together. If you tolerate dairy or want to give coconut milk a try, Mark's Daily Apple has a tasty traditional recipe.

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