Cheap, nourishing and deeply delicious, this is some serious comfort food. It’s a heavy dish, ideal for winters and cold, cold days. Make sure to use grass-fed beef which is considerably healthier (and considerably more humane) than feed-lot beef. This dish should feed 4 people who have big appetites and will stretch to six people when you include tasty side dishes. The cost per serving ranges from $2.50 to $3.00.
| beef stroganov | Print |
Recipe type: Salad
Cuisine: American
Ingredients
- 1 lb Grass-finished Beef
- 8 oz Organic Crimini Mushrooms
- 1 Organic Shallot
- 2 Tablespoons Butter from Grass-fed Cows
- 1½ Cups Organic Sour Cream, Yogurt or Other Cultured Dairy Product
- 2 Tablespoons Dried or Fresh Organic Chives
- Unrefined Sea Salt to Taste
- Freshly Cracked Organic Pepper to Taste
Instructions
- Slice the shallots thinly and set them aside.
- Remove the stumps from the mushrooms and save them for soup stock and if you don’t save them for soup stock, stick them in the compost bin.
- Slice up the mushroom caps nice and thin. Thin like paper. Thin like a veil. Thin
- Melt the butter in a pan over medium heat and if you’re after the maximum amount of nutrition use butter from grass-fed cows as it’s higher in vitamins and minerals. And, for the love of God, stop using margarine. It has no place in the diet.
- When your butter is melted, toss in the thinly sliced shallots and heat them until translucent.
- Add your mushrooms to the shallots and continue to cook them until they soften a bit.
- When the mushrooms are cooked, add the ground beef. Again grass-finished is the only way to go.
- Cook until the meat is browned and well-done.
- Turn off the heat and gently mix in the cultured dairy into the meat, shallot and mushroom mixture.
- Mix in your dried parsley and chives and also your salt and pepper.
- Serve over rustic sourdough noodles.
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