Howdy, friends! There’s just something so cozy about a big ol’ bowl of beef stroganoff. It’s creamy, hearty, and downright dreamy—basically comfort food at its finest. And today, I’m putting a little twist on this classic by using tender, slow-cooked Permaculture Pastures grass-fed roast instead of your typical ground beef. Trust me, once you try it this way, you’ll never go back!
Now, here’s the best part: this recipe isn’t just about comfort—it’s about quality, too. Our grass-fed beef is raised right here in Sunset, Texas, using regenerative practices. That means you’re feeding your family nutrient-dense, clean beef while supporting a local small farm. It’s a win-win, y’all!
Let’s dive in and make something delicious.
Grass-Fed Beef Stroganoff with Roast
Ingredients
For the Roast:
• 2-3 lbs Permaculture Pastures grass-fed roast (chuck or rump work perfectly)
• 1 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 2 cups beef broth
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tbsp Worcestershire sauce
For the Stroganoff Sauce:
• 2 tbsp butter or beef tallow
• 8 oz baby bella mushrooms, sliced
• 1 cup sour cream
• 1 cup beef broth
• 1 tbsp Dijon mustard
• 1 tbsp all-purpose flour (or arrowroot powder for a gluten-free option)
• Salt and pepper to taste
To Serve:
• 12 oz egg noodles (or your favorite pasta)
• Fresh parsley, chopped, for garnish
How to Make It
Step 1: Slow Cook the Roast
Start by seasoning your roast generously with salt, pepper, and smoked paprika. Heat the olive oil in a large skillet or Dutch oven over medium-high heat and sear the roast on all sides until golden brown.
Transfer the roast to a slow cooker or Dutch oven. Add the beef broth, diced onion, garlic, and Worcestershire sauce. If using a slow cooker, cook on low for 6-8 hours (or high for 4-5 hours) until the roast is fork-tender. If you’re using the oven, cover and bake at 300°F for about 3-4 hours.
Once the roast is done, shred it into bite-sized pieces and set it aside.
Step 2: Sauté the Mushrooms
In a large skillet, melt the butter over medium heat. Add the mushrooms and sauté until they’re golden and tender, about 5 minutes.
Step 3: Make the Sauce
Sprinkle the flour (or arrowroot powder) over the mushrooms and stir to coat. Slowly pour in the beef broth while whisking to avoid lumps. Simmer until the sauce starts to thicken, about 3-5 minutes. Stir in the Dijon mustard and sour cream, then add the shredded roast. Let everything simmer together for a few minutes to meld the flavors.
Step 4: Cook the Noodles
Cook your egg noodles according to package instructions. Drain and toss with a little butter for extra goodness.
Step 5: Serve and Savor
Ladle that creamy, rich stroganoff over a bed of buttery noodles. Sprinkle with fresh parsley for a pop of color and freshness.
Why Grass-Fed Beef Makes All the Difference
Y’all, grass-fed beef isn’t just a fancy label—it’s real food the way it’s meant to be. Our cows graze on lush pastures, which means they’re healthier, happier, and produce beef that’s loaded with nutrients. It’s high in Omega-3s, packed with vitamins, and so much better for you than conventional beef. And because our farm uses regenerative practices, you’re also supporting healthy soil, clean water, and a sustainable future.
Tips for Making Stroganoff Your Own
• Gluten-Free Option: Swap the egg noodles for gluten-free pasta and use arrowroot powder for thickening.
• Add Veggies: Toss in some peas or spinach at the end for a little extra green.
• Leftover Love: This dish reheats like a dream, so it’s perfect for busy weeknights.
There you have it, friends—comfort food done right. Whether you’re feeding your family or hosting friends, this stroganoff is sure to be a hit. And don’t forget, the secret ingredient is always love…and maybe a little grass-fed beef from Permaculture Pastures!
Happy cooking and warm hugs,
Addison Smith
Permaculture Pastures