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Grassfed Beef Stroganoff Recipe

Juicy, grassfed steak seared to perfection, smothered in a creamy, garlicky, mushroom sauce, and piled over buttered noodles. Beef Stroganoff is a classic, delicious dish that'll have the whole family begging for seconds. Ditch the canned cream-of-mushroom and make it all from scratch. Better for you and your tastebuds, and ready to eat in about 30 minutes! 

Serves 4 – 6


  • 1-1.5 lbs. 1915 Farm Grassfed Hanger Steak, or Skirt Steak
  • Kosher salt and freshly cracked black pepper 
  • 2 tablespoons olive oil 
  • 3 cups sliced Baby Bella or Cremini mushrooms 
  • 1 medium onion, sliced 
  • 4 garlic cloves, minced
  • 1 ½ tablespoons tomato paste 
  • 2 tablespoons butter 
  • 2 tablespoons all-purpose flour 
  • ½ cup dry white wine 
  • 2 cups beef stock (chicken stock works too)
  • 2 dashes Worcestershire sauce
  • ¼ cup sour cream 
  • 2 tablespoons chives, minced, for serving
  • Buttered noodles, for serving (we love pappardelle or wide egg noodles)



Season steak liberally with kosher salt and cracked black pepper on both sides. Warm to room temperature while prepping the rest of ingredients.

Heat a heavy cast iron skillet over medium-high heat. Once hot, add olive oil and heat.

Add steak to the skillet and sear, flipping every 1-2 minutes until desired temp is achieved – we aim for 125° knowing the steak will rest up to a perfect medium-rare at 130°

Remove steak and set aside. Reduce heat to medium and add onions and mushrooms. Season with kosher salt and pepper. Sauté for about 10 minutes, stirring often, until everything is soft and turning golden. If serving over noodles, start boiling salted water for those now.

Next, add garlic and tomato paste. Cook for a few minutes until garlic is very fragrant. 

Then, add a couple tablespoons of butter. Once melted, stir in the flour and cook, stirring constantly, for 1 minute. Add the white wine, stirring up the cooked brown bits from the pan. Once wine is reduced almost completely, add the beef stock, and Worcestershire. 

The sauce will thicken up nicely after a few minutes. While the sauce cooks, slice the steak, across the grain, into thin strips. 

To finish the sauce, turn off the heat and add sour cream. Stir well to combine. Taste and adjust seasoning as necessary, then add the steak, and stir to combine. 

Serve over buttered noodles, and garnish with fresh chives. Enjoy!

We hope you liked this recipe! If you’d like to share your delicious dish on Instagram, don’t forget to tag us @1915_Farm

P.S. If you love our boneless craft steaks – consider subscribing to the new Blissful for Boneless box (ships free in TX, reduced in other states). Each box includes our most popular boneless cuts including craft steaks, ground chicken, breasts, boneless thighs, ground beef, and stew meat/beef roast! Perfect for the home cook looking for a little more convenience while not sacrificing the quality and taste 1915 Farm delivers, right to your door.


Recipe by: Dennis the Prescott

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