Pasture P's Beef Stroganoff

What You’ll Need

• 1 lb Pasture Provisions Stew Meat (cut cubes in half if desired)
  Alternate Cuts: Beef Fajita Meat or Sirloin cut into cubes/strips

• 8 oz sliced mushrooms (your favorite variety)

• 2 cups beef broth
  (For creamier stroganoff: 1 cup beef broth + 1 can cream of mushroom soup)

• 8 oz tagliatelle, wide egg noodles, or 1 cup rice

• 4 oz sour cream

• 1 yellow onion, halved and sliced

• 2 Tbsp flour

• 2 cloves garlic, minced (or spring garlic/garlic powder)

• 2–3 Tbsp beef tallow, grape seed, or other high-heat oil

• 2 Tbsp butter (for mushroom/onion sauté)

• Salt & pepper, to taste

• Optional Garnishes: green onions, chives, parsley

Let’s Cook

1. Season the Beef
   Liberally sprinkle beef with salt and pepper. Let sit for 20–30 minutes while you prep the vegetables.

2. Sear the Meat
   Heat a Dutch oven or heavy skillet over high heat with oil until just smoking. Sear beef for 30–60 seconds per side to brown (work in batches if needed).

3. Add Aromatics & Simmer
   Add half the sliced onions and the garlic to the pot with the beef. Cook 1 minute. Pour in beef broth (or broth + cream of mushroom if using) to deglaze, scraping up browned bits. Reduce heat to a gentle simmer, cover, and cook for 2–3 hours, checking periodically to ensure it’s simmering gently—not boiling.

4. Cook the Mushrooms
   When beef is tender, heat another skillet over medium heat with butter. Add mushrooms and remaining onion, cooking ~7 minutes until softened.

5. Make the Roux
   Sprinkle flour over mushrooms/onions and stir constantly for 2–3 minutes until the flour begins to brown.

6. Combine & Thicken
   Transfer beef and broth into the mushroom mixture in batches, stirring and scraping to incorporate. Simmer 5 minutes until sauce thickens to coat the back of a spoon.
   If too thin: mix 1 tsp cornstarch with 1–2 tsp cold water and stir in.
   If too thick: add a splash of broth or water.

7. Finish with Sour Cream
   Turn off the heat and stir in sour cream. Let rest 5 minutes for flavors to meld.

8. Serve
   Cook your noodles or rice. Toss noodles in the sauce to coat or serve stroganoff over rice. Garnish with fresh herbs.