Grass-Fed Beef Stroganoff with Round Steak

  📦 Cut: Round (~460g) — All Packs 

A Russian classic that turns a humble cut into something genuinely luxurious

Beef stroganoff has suffered terribly at the hands of the 1970s — tinned mushrooms, packet soup mix, and beef that was overcooked into grey shoe leather. The real version, made with properly prepared round steak, sautéed mushrooms, a sour cream sauce enriched with Dijon and paprika, is genuinely extraordinary — and nothing like what you may have had at a school canteen.

The Technique for Round in Stroganoff

Round must be cut very thin and cooked very fast for stroganoff — thick slices cooked long become tough. Slice against the grain as thinly as possible (the partial-freeze trick is ideal here), cook in a screaming hot pan in small batches for 30–45 seconds, remove before it's cooked through, and let the residual heat in the sauce finish it. Overcooked round in stroganoff is the reason most people don't love stroganoff.

Ingredients:

•     460g Your Farmer round, sliced very thinly against the grain

•     300g mixed mushrooms, thickly sliced

•     1 large onion, finely sliced

•     3 cloves garlic, minced

•     2 tsp sweet paprika

•     1 tsp Dijon mustard

•     1 tbsp tomato paste

•     150ml beef stock

•     150ml sour cream

•     1 tbsp Worcestershire sauce

•     2 tbsp butter + oil for cooking

•     Fresh dill and flat-leaf parsley to finish

•     Egg noodles or rice to serve

Method:

1.   Slice the round as thinly as possible against the grain. Season with salt and pepper.

2.   In a separate pan, cook the mushrooms in butter over high heat until deeply golden. Season and set aside.

3.   In a wide pan over high heat, cook the sliced round in small batches for 30–45 seconds per batch — just seared, not cooked through. Remove each batch immediately and set aside.

4.   Reduce heat to medium. In the same pan, cook the onion in butter for 8 minutes until soft. Add garlic and paprika, cook 1 minute.

5.   Add tomato paste, Dijon, and Worcestershire sauce. Stir for 1 minute.

6.   Add the stock and simmer for 3 minutes.

7.   Reduce heat to low. Stir in the sour cream until smooth — do not boil after this point or the cream will split.

8.   Return the beef and mushrooms to the pan. Warm gently for 1–2 minutes.

9.   Finish with fresh dill and parsley. Serve over egg noodles or rice.

Stroganoff done properly with beef worth eating. Join the Your Farmer community. 🍝