Beef Stroganoff

I cook with my heart and a rough idea, which means there's a pretty good chance I've never made this exactly the same way twice.

I've made this stroganoff with steak, stew meat, shaved beef—basically whatever beef happens to be in my house. I usually reach for homemade bone broth because have you SEEN the price of bone broth at the store?! But regular beef broth works just fine, and if you're in a real hurry, Better Than Bouillon is great too.

For those of you who need actual measurements or you're going to twitch, I've got you.

Ingredients

• 1½ lbs beef — steak, stew meat or shaved beef

• 1 tablespoon avocado oil

• Salt, to taste

• Black Pepper, to taste

• Garlic Powder, to taste

• 8 oz mushrooms, sliced

• 1 medium onion, diced

• 2–3 cloves garlic, minced

• 2 cups homemade beef bone broth

  • OR 2 cups regular beef broth

  • OR 2 cups broth prepared with Better Than Bouillon

• 1 tablespoon Worcestershire sauce

• 1 tablespoon German mustard

• 2 tablespoons gluten-free all-purpose flour (regular all-purpose flour if you can tolerate it)

• ¾ cup plain high-protein Greek yogurt

• Salt and black pepper, to taste

• 12 oz gluten-free egg noodles (or regular egg noodles if you can tolerate it)

• Fresh parsley, optional

Directions

1. Season the beef

   Cut the beef into strips or bite-sized pieces if needed. Season generously with salt, black pepper, and garlic powder. Let the seasoned beef sit for about 30 minutes before cooking to take some of the refrigerator chill off.

2. Cook your noodles.

   Prepare the gluten-free egg noodles according to the package directions. Drain and set aside.

3. Brown the beef.

   If using steak or shaved beef: Heat avocado oil in a cast-iron skillet and brown the seasoned beef on the stovetop. Work in batches if necessary so the meat actually browns.

   If using stew meat: Add a little avocado oil to your cast-iron pan and cook the stew meat in a 350°F oven for about an hour, or until it's browned and starting to become tender.

4. Cook the veggies.

   Add the onion and mushrooms to the same skillet. Cook until the onion is soft and the mushrooms have browned. Add the garlic and cook for another 30–60 seconds.

5. Make the sauce.

   Sprinkle the gluten-free flour over the mushroom mixture and stir until everything is coated. Slowly pour in the bone broth while stirring. Add the Worcestershire sauce and German mustard.

6. Let it thicken.

   Bring the sauce to a gentle simmer and cook for about 5 minutes, stirring occasionally, until it begins to thicken.

7. Make it creamy.

   Turn the heat down to low. Put the Greek yogurt in a small bowl and stir a few spoonfuls of the warm sauce into it first. Then stir the warmed yogurt mixture into the skillet. This helps keep the yogurt creamy instead of letting it separate.

8. Bring the beef back.

   Return the beef and any juices to the skillet. Stir everything together and let it warm through for a few minutes. Don't boil it once the Greek yogurt is in.

9. Taste it!

   This is where the heart-cooking happens. Taste your sauce. More German mustard? More pepper? A splash more broth? You know what tastes good to you.

10. Serve.

    Spoon the beef stroganoff over the gluten-free egg noodles and sprinkle with fresh parsley if you're feeling fancy.

From My Kitchen ❤️

The beef: Use what you've got. Steak, stew meat and shaved beef have all made their way into my stroganoff. They all work.

A warning about stew meat: If you're using stew meat, give it time to cook! It needs longer to break down and get tender. Otherwise, you're going to be chewing for the next few weeks...or eventually give up and hand the meat to the dog.

The broth: Homemade bone broth is my first choice. Regular generic beef broth is absolutely fine. And when dinner needed to happen ten minutes ago? Better Than Bouillon to the rescue.

The Greek yogurt: High-protein Greek yogurt gives you that creamy stroganoff sauce while sneaking a little more protein onto the plate.

The measurements: They're here because I know some of you need them. Start there. But taste your food! Add a little more of something if it needs it.

I always tell everyone:

"If you don't like what I make, that's fine—you'll never have it again.

If you DO like what I made, you better enjoy it, because you'll probably never get it again."

I cook with my heart and a rough idea.

Use this recipe as your starting point, then make it yours.

Gluten-Free • High Protein • Comfort Food • Family Dinner