I love meals that don’t require getting every dish in the kitchen dirty. If you feel the same, this savory beef stroganoff is sure to please both the tastebuds and kitchen cleanup crew!

This warming dish was created from a combination of three different recipes. I choose ingredients we normally have on hand and skimmed down the cook time. To go one step further, I figured out how much broth would enable us to cook the noodles in the same pot!

All one has to do, is walk in the door sniffing, to know there’ll be clamoring for extra servings and an extremely low probability of left overs. This one pot savory beef stroganoff is sure to be a hit at your next family meal!

Savory Beef Stroganoff Ingredient Notes

The start of any great recipe begins with good quality ingredients. We raise 100% grass-fed and finished beef, which creates better marbling and more tender beef. And yes – even the stew meat is more tender from the get go! Try to get as close to this as possible for optimal flavor and less chewiness.

When able, I always prefer to use homemade stocks and broths. But sometimes there’s just not enough time in a day (or week!). My favorite store bought stock is Pacific Foods Organic Chicken Stock. Although it’s not beef, it has a super clean ingredient list and still tastes wonderful with this recipe.

There are a ton of gluten free noodle options these days. Our family has had the best luck with brown rice noodles. Anytime we tried varieties with a blend of ingredients, they either caused a reaction or didn’t cook well. We’ve been using these field DAY organic brown rice noodles for over 7 years and still enjoy them.

We’re a raw dairy family, which is how we were introduced to raw creme fraiche. It’s similar to sour cream, but includes butterfat and more beneficial bacteria. A great substitute is organic sour cream (no growth hormones, antibiotics, vaccinations).

Einkorn flour is an ancient heirloom grain (never hybridized). This flour does contain gluten, but it lacks the gluten proteins that typically trigger gluten sensitivities. Jovial ‘s 100% Organic Einkorn All-Purpose Flour is the only flour our entire family has been able to consume, on a consistent basis over the last 5 years, without anyone reacting to it.

Coconut aminos is a healthier substitute for Worcestershire sauce. The latter often contains soy products, which is a known endocrine disruptor, and has been shown to cause numerous other health problems. You can read more on the adverse effects of soy here.

Savory Beef Stroganoff Recipe Notes

The most time consuming portion of this recipe is cubing the meat into 1/2″ chunks and then searing it. If you’re purchasing from a meat counter, ask if they can cube it to the preferred size for you! Since we have young kiddos, I’d rather spend time cutting meat upfront than at meal time. Our two year old has no problem with 1/2″ chunks.

Searing the stew meat is an important step to sealing in flavor and moisture. Smaller batches is more time consuming, however, it yields much better results. It usually takes me four batches to sear 1.5 pounds of stew meat. Wear an apron – it splatters!

The creme fraiche mixture brings out a slight tang that shines with the simplicity of the other ingredients. If you do not add this to the recipe, you’ll end up with more of a beef gravy, which would still be delicious, but not as complex.

One Pot Savory Beef Stroganoff

From: Peggy Pulvermacher

A meal every member of the family fights over! This savory beef stroganoff requires only one pot. The results? Tender beef and al-dente noodles covered in rich, creamy sauce.

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Prep Time 10

Cook Time 1

Total Time 1 10

Ingredients

1½ – 2 lbs. grass-fed stew meat, cut into ½" cubes
1 Tbsp olive oil
1 tsp Celtic Sea Salt
½ yellow onion, diced
2 garlic cloves, minced
½ tsp onion salt
½ tsp garlic salt
1 Tbsp all purpose gluten free flour
3 cups organic beef broth/stock
12 oz. gluten free noodles
1 cup raw creme fraiche (sour cream)
1 Tbsp ketchup
1 Tbsp coconut aminos
1 tsp Dijon mustard

Instructions

In a large Dutch oven or stainless steel pot, heat olive oil over medium heat.
Pat cubed stew meat dry with a paper towel to absorb any excess moisture, then sprinkle with salt.
Sear the meat in small batches, adding more olive oil if necessary. Set finished meat aside on a plate until later.
Drizzle a little more olive oil in the pan.
Add the diced onion and minced garlic. Sauté for 3-5 minutes on medium/low heat.
Combine the seared meat and plate drippings back into the pot.
Stir in the onion salt and garlic salt.
Pour in beef broth, scraping the bottom of the pan to get all the yummy bits off, and bring to a boil,
Reduce to a simmer, add noodles, and cover. Stir occasionally to ensure noodles cook evenly and remain submerged.
Meanwhile, combine creme fraiche, ketchup, Dijon mustard, coconut aminos, and flour in a separate bowl.
Once noodles are al dente (10-15 minutes), pour in the creme fraiche mixture and stir gently until well combined.
Serve and enjoy!

Notes

Searing the stew meat is an important step to sealing in flavor and moisture. Smaller batches is more time consuming, however, it yields much better results.