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)
- Heat coconut oil in deep skillet/Dutch oven over medium-low heat. Add the chopped white onion and sauté until translucent.
- Throw the beef strips in with the onions and cook until brown.
- Add sea salt and freshly ground pepper to taste and stir to get the seasoning on all sides of beef.
- Stir in 1 cup of filtered water or homemade beef stock.
- 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.