Beef Stroganoff was originally a Russian recipe that has found its way into the hearts of most cultures around the world. It is simple, hearty and full of rich flavor – the perfect equation for winter comfort food!
Using ground beef instead of steak strips makes this recipe a bit less temperamental (no fear of overcooking thin steak strips which I know from lame experience can get quite chewy!). Ground beef also makes this recipe a bit more “every day fare” because American’s quite often have ground beef stored away in the freezer somewhere, whereas steak strips would require a trip to the store.
And bacon seems to be all the rage lately; so using bacon fat instead of butter gives the dish a unique richness and an even meatier flare. As long as you properly store your bacon fat, it is a wonderful way to use every bit of our food which helps us stay on budget.
Part of being “conscious” in the kitchen, is using every bit and wasting nothing. So, in the Mama Love Grub kitchen, when we cook bacon, we strain the grease into a glass jar. After letting it cool, we cap the jar and it will stay good in the fridge for a couple months. (It’s the bacon bits that would cause the solid grease to turn rancid after time… so be sure to strain it as best you can before storing it.)
Old southern cooks might tell you that stored bacon grease never goes bad, but I would image they might use it faster than I might here on the “health-conscious left coast” … so just be sensible and use up what you got!
I found egg noodles in the bulk bin of my health food store. I believe the store had actually made them from scratch which made me feel even better… they seem not so processed that way. Plus they were on sale so that was a double bonus!
My mom used to make this recipe for me, and now I make it for my kids. I hope you enjoy!
Ground Beef Stroganoff Recipe
- 1.5 Ground Beef grass fed
- 2 Bacon Fat (Cooked) or cooking oil of your choice (but bacon makes it better!)
- 0.25 Onion chopped
- 1 Portabella Mushroom chopped
- 2 Garlic chopped
- 1 Dried Thyme
- 1 Fresh Cilantro broken by hand into large chunks
- 0.5 Dill
- Sea Salt
- Black Pepper
- 1 Beef Broth organic
- 1 Cream Of Mushroom Soup
- 1 Sour Cream
- Garlic Powder to taste
- 16 Wide Egg Noodles cooked (2 cups)
- Fresh Parsley for garnish (optional)
- Sauté ground beef in bacon grease for approx. 5 minutes.
- Break apart into tiny pieces.
- Add onion, mushroom and garlic, and continue stirring and sautéing for approximately 8 minutes.
- Add salt and pepper to taste.
- Once the beef is fully cooked add the beef broth and can of Cream of Mushroom soup and stir.
- Add chopped cilantro, thyme and dill and stir a bit more.
- Stir in the sour cream thoroughly.
- Reduce heat to lowest setting and cover for 1.5 minutes or so then add the cooked noodles.
- Stir and serve immediately for best flavor.