Smoked Beef Stroganoff
Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme. Wood burning stove, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…
Last week was our dear friend Linda Engle’s Birthday. Our friends don’t want trinkets, they want food. We had a nice, big smoked tri-tip in the freezer (Linda’s favorite) and Patti had an “aha” moment: stroganoff with a secret ingredient. We love blue cheese, so we added blue cheese and blue cheese salad dressing. Ken’s only comment was “Where’s mine”? So, on Sunday we made an extra tri-tip at the Murrieta Farmer’s Market and tonight Ken had his. Usually this is made on the stove top, but to make it even better we smoked it on our Green Mountain Pellet Grill/Smoker. Excellent!
As a special treat we were given some of Lumberjacks new “Lumber Jill” Italian Blend garlic wood pellets adding a nice smoky garlic flavor to our chicken wings. I smoked our Italian Stuffed Meatloaf for 30 minutes. Very nice, you have got to try these.
Smoked Beef Stroganoff
Prep Time: 15 minutes
Cook Time: 30 minutes smoke, 1 hour at 325degrees (167c), stir after ½ hour
Grill: Green Mountain Wood Pellet Grill/Smoker
Pellets: Lumberjack’s New “Lumber Jill” Italian Blend garlic pellets
Ingredients: Smoked Beef Stroganoff
- 3 ½ lbs. Smoked tri tip or sirloin roast, cubed
- 2 teaspoons butter
- ½ lb. fresh sliced mushrooms
- 2 Tablespoons fresh minced garlic
- 1 ½ large sweet onions, chopped
- 1 Tablespoon Green Mountain Grills Beef Rub
- 1 Tablespoon fresh black pepper
- 1 cup light sour cream
- 1 cup blue cheese salad dressing, we like Litehouse Chunky Bleu
- 1 26oz. can cream of mushroom soup
- ½ cup white wine, optional
- 1 lb. extra wide egg noodles cooked, drained and rinsed in cold water
Directions: Smoked Beef Stroganoff
In medium saucepot sauté onion, mushrooms and garlic in butter until onions are soft. In a large bowl add onion mixture and remaining ingredients. Stir until well blended. Add all ingredients to a large, greased Cast Iron Dutch oven.
Sauté Onion, Mushrooms and Garlic
Smoked Beef Stroganoff
Put Your Sauce Together
Ready For The Sauce
In The Smoke
Smoked Beef Stroganoff
Cooking Directions: Green Mountain Wood Pellet Grill
To prepare the grill for cooking, check your pellet supply – top off or change flavors as needed. Scrape grill grates off. Set the temperature to 450 degrees and press the “Start” button. Give the grill about 15 minutes to reach temperature and the grates to burn clean.
Note: You can set the start temperature anywhere you want. I do 450 (230c) for a quick cleaning burn.
I like to smoke everything for at least 30 minutes with an hour being even better. After all the Green Mountain wood pellet grill is a awesome smoker so use it for all the wood smoke flavor it will add to your food.
So after the grill comes up to temp and burns clean turn it back down to 180 degrees (84c). Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 180 degrees (84c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.
After 30 minutes, turn the (Temperature Control) up to 325 degrees (167c) and cook for 1 hour, stir after ½ hour. Easy…
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Smoked Beef Stroganoff
Cooking In the Oven:
We have been getting requests for recipe conversions for the Pacific Living Outdoor Oven. I tell folks all the time that cooking on a Wood Pellet Grill/Smoker is just as easy as cooking in your oven. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat in and leave it for a set time.
It is the same thing, time and temperature is what it is all about. The Green Mountain grill is just like your oven except it uses wood pellets and has wheels.
I did 1 hour at 325 degrees (167c), stir after ½ hour.
Note: The Pacific Living Outdoor Oven also has a smoke box.
Smoked Beef Stroganoff
Lets Eat
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion,
Ken & Patti
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