Creamy beef stroganoff made two ways: a fast, ground beef version for weeknights and a slower, stew beef version for days when comfort needs more time. Both finished with A2 dairy. Both deeply cozy.
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Over time, this turned into two versions in our house.
One for nights when dinner needs to happen fast, and one for days when the slow cooker is already out and I’m thinking ahead.
Same comfort. Different pace.
Real food. Real flavor. Minimal thinking.
Also… fewer dishes, which honestly matters more than it should.
I started making this version because classic stroganoff is great, but sliced beef is a commitment. Ground beef gets you most of the way there, faster, and on a weeknight, that counts.
I brown the beef until it actually smells good. Not rushed. Not gray. That deep, savory smell that tells you dinner might still work out.
The mushrooms change every time. Sometimes I leave them chunky or fully sliced because that’s how I like them. Other times I chop them smaller so they melt into the sauce and make everything creamier. That version is less interesting to me and more popular with the family. Because kids.
I have four of them. You can’t please everyone every night. Mostly they love it. Sometimes one of them suddenly announces they hate mushrooms and then eats the entire bowl anyway.
The onions soften. The garlic barely cooks. I don’t overthink it. If it smells right at this stage, it usually is.
I use A2 yogurt most of the time, with a splash of A2 cream, because that’s what I always have on hand. If I’m being intentional, I’ll pick up A2 sour cream and use that instead. It’s richer and more classic. But a lot of nights, I’m flying by the seat of my pants with dinner, and yogurt + cream gets it done.
Low heat. Slow stir. If you rush it, the sauce will absolutely tell on you.
A small splash of apple cider vinegar or lemon juice at the end. Not enough to taste it. Just enough to keep it from feeling heavy.
This is one of those meals that quietly supports blood sugar without making a speech about it. Protein. Fat. Actual substance. When I was postpartum, dinners like this mattered more than anything that looked “balanced” on paper. I needed food that stayed with me.
Our favorite way to serve it is over Jovial cassava pasta or Bionaturae gluten-free rotini. Both hold the sauce well and don’t turn to mush, which is unsurprisingly an important quality.
In a pinch, we’ll put it over mashed potatoes or Veggiecraft zucchini penne. Not the same, but still dinner. Still warm. Still eaten.
There’s steam coming off the bowl. The sauce clings. Someone asks for seconds. Someone complains first and then does the same.
There was a stretch of life; moving countries, parenting my older kids as littles through massive transitions, trying to keep dinner from becoming a daily emotional battlefield… and scraping more exotic food off the floor that honestly crushed my soul a bit. What I learned, slowly and with some resistance, is that simple food cooked with steadiness goes a long way. Ireland taught me that. And somehow, also taught me how to cook family friendly meals with more patience and more love than I thought I had.
We don’t need all of that here. But it’s part of why this meal exists.
Leftovers reheat well. Low heat, splash of broth or A2 milk or cream if needed. It’s not worse the next day. Sometimes it’s better.
Enjoy,
Brenna
A2 Ground Beef Stroganoff
This is the version you make when you want stroganoff energy without stroganoff effort. Ground beef + mushrooms + onions + creamy A2 finish = done.
Pro Tips (So It’s Creamy, Not Weird)
- Brown the beef hard: let it get real color. That’s where the flavor lives.
- Chop mushrooms small: they melt into the sauce and naturally thicken it.
- Use less broth than sliced-beef stroganoff: ground beef releases its own juices.
- Low heat for dairy: once A2 sour cream/yogurt goes in, keep it gentle. No boiling unless you like “curdled chic.”
- Finish with acid: a little lemon juice or apple cider vinegar makes it taste restaurant-level instead of heavy.
Serving Ideas
- Classic: over noodles or mashed potatoes
- Gluten-free: cassava pasta, rice noodles, or rice
- Lower carb: cauliflower mash or sautéed cabbage
- Add a side: buttered green beans, simple salad, or roasted broccoli
Storage & Reheat
- Fridge: 3–4 days in an airtight container
- Reheat: low heat on the stove with a splash of broth or A2 milk/cream to loosen
- Freezer: you can freeze it, but dairy sauces may separate a bit—still tasty, just not as silky
A2 Ground Beef Stroganoff
Ingredients
- 1–1¼ lb grass-fed ground beef (80/20 is ideal)
- 2 tbsp butter or ghee
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 8 oz mushrooms, finely chopped or sliced
- 3 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tsp smoked paprika
- ½–¾ tsp sea salt (start light, adjust)
- Black pepper, generous
- ½ cup beef broth
- ½ cup A2 sour cream or full-fat A2 Greek yogurt
- 2–4 tbsp A2 heavy cream (optional, for extra silkiness)
- 1 tsp lemon juice or apple cider vinegar
- Chopped parsley (optional)
Instructions
- Brown the beef: Heat butter/ghee + olive oil in a large skillet over medium-high. Add ground beef and cook until deeply browned with crispy bits.
- Add onion + mushrooms: Reduce heat to medium. Stir in onion and mushrooms and cook 6–8 minutes until softened and lightly browned.
- Add garlic: Stir in garlic and cook 30 seconds.
- Season: Mix in Dijon mustard, smoked paprika, salt, and pepper.
- Deglaze: Add beef broth and simmer 3–5 minutes, letting it reduce slightly (you want saucy, not soupy).
- Cream phase: Reduce heat to low. Slowly stir in A2 sour cream or A2 yogurt. Add A2 heavy cream if using. Do not boil.
- Finish: Stir in lemon juice. Taste and adjust seasoning. Top with parsley if desired and serve immediately.
Nutrition (Approx. Per Serving)
Calories: ~480
Protein: ~25 g
Carbs: ~5 g
Fat: ~40 g
Note: Estimates are for stroganoff sauce only (not including noodles/potatoes).
Key Nutrients
Magnesium: ~60 mg
Zinc: ~6 mg
Copper: ~0.4 mg
Approximate values; vary by beef/mushroom type and serving size.
Estimated Cost
Organic / specialty: ~$22–$28 per batch
Conventional / mixed pantry: ~$14–$18 per batch
Estimates based on typical U.S. online prices.
A2 Stew Beef Stroganoff (Slow Cooker or Long Simmer)
If I’m planning ahead, or it’s a weekend, I make it this way instead.
A2 Stew Beef Stroganoff (Slow Cooker or Long Simmer)
Ingredients
- 1½–2 lb grass-fed stew beef (chuck preferred)
- 2 tbsp butter or ghee
- 1 tbsp olive oil
- 1 large onion, sliced
- 10–12 oz mushrooms, sliced or chunky
- 4 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1½ tsp smoked paprika
- 1 tsp sea salt (plus more to taste)
- Black pepper, generous
- 2 cups beef broth
- 1 tsp Worcestershire sauce
- 1 bay leaf (optional)
- ¾ cup A2 full-fat yogurt or A2 sour cream
- ¼ cup A2 heavy cream (optional)
- 1–2 tsp lemon juice or apple cider vinegar
- Chopped parsley (optional)
Instructions
- Brown the beef: Pat stew beef dry. Heat butter/ghee and olive oil in a Dutch oven or large skillet over medium-high. Brown beef in batches until deeply golden. Remove and set aside.
- Build the base: Reduce heat to medium. Add onion and mushrooms to the same pot. Cook 8–10 minutes until softened and lightly browned. Add garlic and cook 30 seconds.
- Season: Stir in Dijon, smoked paprika, salt, and pepper.
- Deglaze: Add beef broth, Worcestershire, and bay leaf, scraping up browned bits.
- Simmer: Return beef to pot. Cover and simmer gently for 2–3 hours, stirring occasionally, until beef is fork-tender.
- Cream phase: Reduce heat to low. Remove bay leaf. Slowly stir in A2 yogurt or sour cream, then heavy cream if using. Do not boil.
- Finish: Add lemon juice. Taste and adjust seasoning. Serve warm.
Nutrition (Approx. Per Serving)
Calories: ~520
Protein: ~35 g
Carbs: ~6 g
Fat: ~38 g
Excludes pasta or potatoes.
Key Nutrients
Zinc: ~8 mg
Iron: ~4 mg
Collagen/Glycine: naturally higher due to slow-cooked connective tissue
Estimated Cost
Organic / specialty: ~$28–$36 per batch
Conventional / mixed pantry: ~$18–$24 per batch
Estimates based on typical U.S. prices.