Beef Stroganoff is one of my mom’s favorite go-to meals. The creamy richness is so filling and comforting, especially on a cold night. It was one of my favorite dinners! It was quite sad during the period of time when I was reacting to dairy and could not eat it. Now that I’ve healed by doing the GAPS Protocol, I love this delicious meal made with real ingredients!
If you don’t have beef, you can substitute any red meat in this dish. In fact, the strong flavor of this dish will hide any potential gamey flavor from venison or elk. To make this dish even faster, you can simply cut up your meat, add 8 oz of this real food cream of mushroom soup and a cup of stock, simmer and then add more sour cream at the end for added richness. You can also add extra mushrooms and onions if you love them.
We used to eat beef stroganoff with the traditional egg noodles. I’ve found however that I very much enjoy it over properly prepared rice. You could also do it over riced cauliflower, zoodles or your favorite alternative noodle.
This is legal on Full GAPS because of the cream. If you substitute only sour cream instead, it is legal on GAPS Stage 4.
Ingredients for Beef Stroganoff:
1 lbs Beef Rump Roast
1 lb Fresh Mushrooms (4-5 cups sliced)
½ onion
3 cloves Garlic Cloves
4 tbsp Butter
1 cup Meat Stock
4 -6 Sprigs of Fresh Thyme
1 ½ tbsp Beef Gelatin Powder
1 cup Cream or Milk
2 tbsp Cooking Sherry
1 cup Sour Cream
Directions for Beef Stroganoff:
To a pot, add 4 tbsp of butter. Heat over medium heat.
Roughly chop mushrooms, onion and garlic.
Slice the meat against the grain into long, thin strips.
Add onion to pan. Cook for several minutes on medium heat.
Add mushrooms and garlic to pan and cook. Add a bit of stock to the pan to keep things from burning, approximately 2 tbsp, and help soften the mushrooms. Turn the heat off and allow to sit.
Add ½ cup of stock to a small pot. Warm on the stove. When warmed to ‘blood temperature” add beef gelatin powder. You know it’s hot enough when you can stick your finger in but not leave it in. Stir constantly to activate the gelatin powder.
Add the gelatin mixture to the pot of mushrooms and onions and turn the heat back up to medium.
Add cream to mixture; stir. Turn heat up to medium high. Allow mixture to reduce for ten minutes.
Add sliced beef and sherry to mixture. Add salt and pepper. Stir to coat and cover. Let simmer for 3-4 minutes. Your goal is to have the middle of the beef still slightly pink. Check and stir.
Remove from heat and add in the sour cream.
Stir until sour cream is dissolved. Enjoy!
Beef Stroganoff
Ingredients
- 1 lbs Beef Rump Roast
- 1 lb Fresh Mushrooms (4-5 cups sliced)
- ½ onion
- 3 cloves Garlic Cloves
- 4 tbsp Butter
- 1 cup Meat Stock
- 6 Sprigs of Fresh Thyme
- 1 ½ tbsp Beef Gelatin Powder
- 1 cup Cream or Milk
- 2 tbsp Cooking Sherry
- 1 cup Sour Cream
Instructions
- To a pot, add 4 tbsp of butter. Heat over medium heat.
- Roughly chop mushrooms, onion and garlic.
- Slice the meat against the grain into long, thin strips.
- Add onion to pan. Cook for several minutes on medium heat.
- Add mushrooms and garlic to pan and cook. Add a bit of stock to the pan to keep things from burning, approximately 2 tbsp, and help soften the mushrooms. Turn the heat off and allow to sit.
- Add ½ cup of stock to a small pot. Warm on the stove. When warmed to ‘blood temperature” add beef gelatin powder. You know it’s hot enough when you can stick your finger in but not leave it in. Stir constantly to activate the gelatin powder.
- Add the gelatin mixture to the pot of mushrooms and onions and turn the heat back up to medium.
- Add cream to mixture; stir. Turn heat up to medium high. Allow mixture to reduce for ten minutes.
- Add sliced beef and sherry to mixture. Add salt and pepper. Stir to coat and cover. Let simmer for 3-4 minutes. Your goal is to have the middle of the beef still slightly pink. Check and stir.
- Remove from heat and add in the sour cream.
- Stir until sour cream is dissolved. Enjoy!