Sometimes I feel at a loss to come up with new, interesting, and good-tasting ways to use up all those bits of meat and goo (formerly-known-as-gristle) that come off the beef bones I use to make beef broth. I have had some monumental failures in this department. My whole “nourishing goo” strategy was going great until I stopped eating onions … and then dairy … without onions, or a dollop of sour cream, nourishing goo just really isn’t all that yummy, unfortunately, or at least it stopped being so for my palate.
But this is my newest, favorite-st, thing to do with fall-apart beef scraps — luckily I’ve started to eat dairy again, so sour cream is back in the game! And with the beef already pre-cooked, this dish comes together very quickly, so it’s easy to throw together for lunch while I’m busy writing and putting together job applications.
Beef Stroganoff — GAPS/SCD/Paleo-ish/FODMAPs-friendly version
- Equal amounts chopped/shredded beef scraps (from making broth out of shin bones, marrow bones, or thick and gristly cuts) and
- sliced mushrooms
- A couple spoonfuls of marrow, or tallow if you don’t have marrow
- sea salt and pepper
- 1 egg yolk per person/bowl
- 2+ tablespoons (raw) sour cream per person/bowl
- fresh cut or dried chives
In a pan large enough to spread the mushrooms out in one layer, sautee mushroom slices and marrow or tallow on med-high heat until mushrooms are starting to brown.
Add beef scraps to pan and sautee until starting to get a little crispy like carnitas.
Salt and pepper to taste.
Put egg yolk in bowl, top with beef/mushroom/grease mixture.
Add sour cream and chives, stir to incorporate.
The sour cream/egg yolk/grease mixture emulsifies together quite nicely to make a very thick gravy-type substance.
I used trumpet mushrooms in my last attempt at this, and they were totally delicious. I think in the future I might get clever and slice them in roughly egg-noodle-sized slices, so maybe it’ll look like there are actually noodles in the sauce!
Photo Credit: FotoosVanRobin on Flickr
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