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Beef Stroganoff

This rich, comforting dish is just the thing for a chilly evening.


2T butter
1.5 lbs beef stew meat
1 onion, chopped
salt & red pepper flakes, to taste
7 oz mushrooms, chopped
2 cloves garlic, minced
2 cups broth
2 T shoyu
2 t herbes de Vermont
1 cup sour cream or 1 cup yogurt and 3 oz cream cheese

Melt the butter in your cast iron pot and brown the beef in batches (about 3 minutes each side).

Once all the meat has been browned, set it aside and add the onion to the pan.

when the onion has softened, add mushrooms and garlic and cook for a few more minutes.

Add the beef, broth, shoyu and herbes and simmer.

When the sauce has thickened, add the sour cream or yogurt and cream cheese, and mix until a thick, creamy consistency is achieved.

Taste for seasoning, then serve on a bed of buttery mashed potatoes or pasta with some crusty bread on the side.