There’s a lot of people out there who have never had really great beef stroganoff. Maybe you’ve only experienced crappy versions of this dish in a cafeteria, or the Hamburger Helper version. The truth is, these renditions only were created due to the immense popularity that stroganoff enjoyed once it made its way to the United States. This dish can be extremely delicious when it’s prepared with quality ingredients. The creamy sauce paired with tender shiitake mushrooms and supremely flavorful beef top sirloin steak make this stroganoff recipe an elegant, indulgent dinner.
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Beef stroganoff is Russian in origin, dating back to the mid 19th century when it first appeared in a Russian cookbook. It was named for the Stroganov family, who were the richest businessmen, merchants and landowners of the time. This comforting dish eventually made its way to the United States, largely from WWII servicemen traveling back home and bringing recipes from abroad. I chose to make this rendition with our beef sirloin, but it would be equally delicious with bison or elk meat.
Beef Raised In A Valley Of The Sangre De Cristo Mountains
Our grass-fed & finished beef is raised essentially wild on a beautiful 20,000 acre ranch here in New Mexico. The cows roam freely as far as the eye can see with extremely minimal handling. For those familiar with New Mexico, it might sound surprising that there’s so much lush green grass for them to graze on. These fields are naturally irrigated by a sparkling river flowing with ice-melt from the Sangre de Cristo mountains. We started stocking beef due to popular demand from customers who wanted to eat this meat with the knowledge that it’s impeccably sourced.
Carefully Sourced From The Ranch To Your Door
Our cattle enjoy the shade of large trees, blue sunny skies and direct access to this river. People tell us all the time that they stopped eating beef because it was too difficult to find a truly reliable source. We felt the same way, until we began sourcing from this farm. We started stocking beef due to popular demand from customers who wanted to eat this meat with the knowledge that it’s impeccably sourced.
We work exclusively with masterful local butchers. Our beef is cut by Amish butchers who have been practicing their craft for generations. Five people work on one animal at a time and the utmost care and precision is put into each cut of meat. Everything is pressure sealed immediately after butchering and flash frozen at the peak of freshness. Every order is hand packed at our warehouse in Santa Fe and shipped in reusable coolers with dry ice, straight to your door.
- 2 tablespoons bison tallow or butter, divided
- ½ pound of shiitake mushrooms, sliced (or whatever mushrooms you have on hand)
- 1 medium onion, sliced thin
- 1 lb top sirloin steak, sliced thin against the grain
- 2 tablespoons flour
- 1 cup bison bone broth
- 1 tablespoon stone ground mustard
- 1 tablespoon tomato paste
- ½ pound egg noodles (uncooked)
- ½ cup sour cream
- Sea salt and freshly ground black pepper to taste
- Cook the egg noodles according to the instructions on the package. Drain and set aside.
- Toss the sliced sirloin steak with the 2 tablespoons of flour in a bowl. Set aside.
- Heat 1 tablespoon of the bison tallow or butter in a large cast iron skillet over medium high heat. Add the sliced mushrooms to the pan and sauté for approximately 2 minutes. Remove the mushrooms from the skillet and set aside.
- Add the remaining tablespoon of tallow or butter to the skillet. When it melts add the onions. Sauté for approximately 2 minutes.
- Add the sliced sirloin steak coated in flour to the pan and cook for approximately 2-3 minutes, until brown and seared.
- Add the bison bone broth, mustard, tomato paste and cooked mushrooms to the skillet. Use a wooden spoon to scrape any flavorful browned bits from the bottom so they can be incorporated.
- Simmer over medium heat for approximately 8-10 minutes, or until the meat is cooked to your preference.
- In a small bowl, combine the sour cream with a small amount of broth from the skillet (this is simply to warm it up before adding to the skillet). Pour the sour cream into the skillet and combine thoroughly.
- Season generously with salt and pepper to taste. Add to the cooked egg noodles and combine thoroughly.
- Serve immediately and enjoy!
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