Beef Stroganoff Recipes Make a Succulent Dish with Beef, Mushrooms and Sour Cream
Your hunt for beef stroganoff recipes could end here. . .
My wife makes some savory stroganoff recipes. While there are many stroganoff recipes, I like my wife’s the best.
American Beef Stroganoff Recipe
2 pounds beef (Left-over steaks cut into pieces work fine. Ground beef browned in a skillet is also okay. Any beef will do.)
1. Cook egg noodles in a large pot according to directions.
Favorite Crockpot Stroganoff Recipe
2 to 3 cups sliced or cubed roast beef (leftover beef works fine)
Except for the cream, combine all ingredients in the slow cooker/Crock Pot. Cover; cook for 4 to 6 hours on low heat. Add both cream and sour cream for the last 10 minutes. Add salt and pepper to taste. You may wish to thin with water.
Well, no one knows for sure. The most common theory is the recipe developed as the result of a St. Petersburg cooking competition in the 1891. The recipe was prize-winning and was consequently named after Count Pavel Stroganoff of the Stroganov family for which the chef was working.
Another legend has it that when Count Pavel Stroganoff was stationed in deepest Siberia, his chef discovered that the beef was frozen so solid that it could only be coped with by cutting it into very thin strips.
There is also some evidence a beef stroganoff recipe existed as early as the 1400’s in Hungary. The first English cook book to include it seems to have been Ambrose Heath's Good Food (1932)."
Speaking of history, all the original beef stroganoff recipes were prepared with grassfed beef. That's all they had in those days. Cattle were finished on grass, not grain, as nowadays. The change started in America in the late 1940’s and early 1950’s.
After World War II US cattlemen tried something new—fattening cattle on grain. Grain finishing was faster and used up stockpiled corn, seemingly a win-win situation. Neither government, cattlemen nor consumers paid attention to the health consequences of this new way of fattening cattle.
What happened was the nature of fat in meat changed from healthy omega 3 fatty acids to the overabundance of omega 6 fatty acids. The consequences—weight gain, obesity, diabetes, heart attacks, and many other diseases began to rise. Learn more by browsing recipes and info all around this site.
For many years our family raised and sold grassfed meat directly to health-conscious consumers. I know the industry from inside out. That's why I favor getting grass-fed meat --and other products-- from US Wellness. For quality and consistency, they can't be beat. US Wellness Meats sells quality grassland meat products - Visit them Online!
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