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Classic Beef Stroganoff recipe as enjoyed traditionally in Russia free of politically correct, modern ingredients that negatively affect taste and nutrition.
Beef Stroganoff (Stroganov) is a savory Russian dish with origins from the mid-1800s. Unfortunately, politically correct dietary philosophies of the last few decades have negatively impacted the taste and nutrition of modern versions.
For example, margarine is typically used instead of butter and canned soup is recommended as the base for the sauce.
The meat portion is beef trimmed of excess fat or worse, chicken. Either of these approaches would make my Grandfather and other butchers of yesteryear roll over in their graves!
Classic Beef Stroganoff
In the recipe below, I transformed a modern recipe for Beef Stroganoff into a classically healthy style where you can truly taste and enjoy the ancestral Russian flavors.
No ersatz flavors, MSG or low-fat in this recipe!
Don’t fall off your chair from the high number of calories per serving from nourishing whole fats from the untrimmed meat, homemade cream cheese, and full fat DIY sour cream.
Those in the know KNOW that this is how home cooking should be as it is the best way to avoid chronic disease and the ravages of addiction to sugar and refined carbs.
Do you have an old Russian cookbook more than a century old? I would love to know how this recipe compares!
Old Fashioned Beef Stroganoff
Classic Beef Stroganoff recipe as prepared by ancestral Russian cooks, free of politically correct ingredients that negatively affect taste and nutrition.
Ingredients
- 2 lbs Untrimmed boneless beef sirloin strips
- 1 stick butter
- 1 cup chopped onion
- 1 cup sliced mushrooms
- 2 cloves garlic
- 12 ounces creamy mushroom soup
- 4 ounces cream cheese
- 1 cup sour cream
- 6 cups cooked egg noodles optional
- 1/2 tsp sea salt
- 1/4 tsp pepper
Instructions
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In a large skillet, melt butter over medium heat and saute onions with beef until just brown, about 10 minutes.
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Combine other ingredients except for the cream cheese, salt, and pepper with the onion/beef mixture in a large slow cooker.
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Cook on low for 4-5 hours.
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When the stroganoff is 15 minutes from being done, cook and drain the egg noodles and chop the cream cheese into small cubes.
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Stir the cream cheese cubes into the cooked stroganoff until melted. Add salt and pepper to taste.
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Serve over hot egg noodles.
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Cool to room temperature and refrigerate leftovers.
Can I use grass-fed ground beef for this?
Yes you can. That would be hamburger stroganoff and a bit of a different texture.