As fall and colder weather are in full swing, what better recipe to feature than Beef Stroganoff inspired by The Voice alumni, Donny Van Slee? Check out the recipe below! 

Donny Van Slee’s journey in music began early, carrying him through college, undergrad, and even chiropractic school, where he spent the last decade performing shows. On his way to Colorado from Florida for his chiropractic school graduation, he drove through Nashville and discovered Broadway for the first time, unaware of its vibrant music scene. Captivated by Nashville, he reached out to several venues. He stopped at Tootsies for an impromptu audition and they hired him on the spot. Rather than return to Florida to start a chiropractic practice, he chose to stay in Nashville and pursue music full-time. 

Recently Donny released his song, 05’ Camry, which promises to be a defining moment in his music career. He delivers smooth and raspy vocals paired with Philip Bowen on the fiddle for the perfect fall drive song. Donny’s sound blends smooth, laid-back vibes inspired by Jack Johnson, who he idolized since high school, with the raw edgy texture of Tyler Childers and Zach Bryan. Moving to Nashville further shaped his style, adding a raspy edge to his voice that gives his music a distinct depth. 

So what’s next for Donny Van Slee? One of Donny’s big dreams is to headline a show at Red Rocks Amphitheatre in Colorado, a stunning outdoor venue, and he’s also aiming to make his debut at the Grand Ole Opry, hoping for it to happen within the next year. In the long term, Donny envisions releasing an album every year, supplemented by singles to keep fans engaged, as he builds a career as a full-time touring musician. Alongside his music career, Donny hopes to use his chiropractic background for outreach, specifically adjusting children in orphanages in underserved regions. He plans to partner with non-profits like Chiro Missions to travel to third-world countries and offer care to children in need. 

Through his music, Donny wants to inspire others to be true to themselves, enjoy life, and pursue their dreams. He hopes to set an example for his niece and nephew, showing them that big dreams are achievable. For Donny, performing on stage is all about having fun and sharing that joy with his listeners. Check out his music on all streaming platforms for a great country vibe guaranteed to lift your spirits! 

Follow Donny Van Slee on Instagram

When it comes to food, Donny isn’t a fan of chocolate- he doesn’t like it at all following a childhood memory of drinking too much chocolate milk. His favorite nostalgic dishes are his mom’s beef stroganoff and classic Hamburger Helper. He also has fond memories of Shake-and-Bake pork chops, a staple for many 80s and 90s kids, and makes sure to have them whenever he visits home. When it comes to snacks, Donny loves anything cheese-flavored, crediting his Dutch heritage for his love of cheesy treats. Cheddar popcorn, cheddar-blast Goldish, and all kinds of cheesy chips or Cheetos are among his favorites. 

He’s also a daily chicken wing enthusiast, especially fried Parmesan or sweet and spicy wings, and he has a serious appreciation for properly cooked ribeye steak. For fast food, when he’s not trying to be healthy, McDonald’s and Taco Bell are his top picks. As for dessert, Donny gravitates towards anything strawberry-flavored, from strawberry shortcake ice cream and strawberry cookies to Little Debbie’s strawberry Valentine cakes, which remind him of strawberry-flavored zebra cakes. 

With this recipe, I set out to capture one of Donny’s favorite dishes-beef stroganoff-just in time for fall. Beef stroganoff is a rich and comforting dish featuring tender beef steak cooked in a creamy, savory sauce. I used creme fraiche, beef broth, scallions, cremini mushrooms, and dry red wine creating a smooth, tangy base that perfectly complements the beef. This dish is a hearty, satisfying meal that combines robust flavors with a velvety texture, making it an ideal comfort food, especially in fall weather. I couldn’t decide which way to make beef stroganoff I loved best so I tried it two ways: one with NY Strip sliced on the side and one with beef tenderloin cooked into the sauce. Check out the recipes below! 

Beef Stroganoff Two Ways

Ingredients for NY Strip Stroganoff

• 1 pound boneless New York strip steak, patted dry
• 3 tablespoons extra-virgin olive oil, divided
• 1 pound cremini mushrooms, washed
• 1 pound scallions, finely chopped
• 4 garlic cloves, crushed
• Salt and Pepper to taste
• 4 tablespoons grass-fed unsalted butter
• 3 tablespoons dry red wine of choice (I used 2021 Chateau Haut Claribes Bordeaux Superieur)
• 1/2 cup creme fraiche
• 1/2 heavy cream
• 1 tablespoon Kinder’s Prime Steak with Black Garlic & Truffle Seasoning
• 1 tablespoon Worcestershire sauce
• 1/4 cup Italian parsley, roughly chopped
• 1 pound pappardelle pasta

Directions

1. The steak should be at room temperature. Rub the steak with 1 tablespoon of oil and season with Kinder’s seasoning.
2. Heat a skillet on medium-high heat, and cook the steak. Turn the steak every 2 minutes until browned on all sides for medium-rare (120°F), about 10 to 12 minutes.
3. Transfer the steak to a plate and set aside.
4. Drain oil from the pan.
5. In the same pan, heat the remaining 2 tablespoons of oil over medium-high.
6. Add mushrooms and cook, stirring occasionally for 6 minutes. Add scallions, garlic, and salt and pepper to taste. Continue to cook everything for another 4 minutes.
7. Cook pasta according to package directions. Drain and toss with butter.
8. In a small mixing bowl, mix together the wine and water.
9. Add the wine mixture to the cooked mushroom mixture. Cook for about 2 minutes until the water has reduced.
10.  Reduce heat to low. Add heavy cream and Worcestershire sauce. Then stir until well combined. Cook the sauce for about 1 minute.
11. Remove from heat, stir in creme fraiche.
12. Serve pasta and top with mushroom sauce. Cut the steak against the grain for about  1/2″ slices and add to the serving plates.
13. Top with fresh parsley. Serve and enjoy!

Ingredients for Traditional Stroganoff

• 2 pounds Beef tenderloin (cubed)
• 1/3 cup flour  and 3 Tablespoons, divided
• 1/4 teaspoon garlic powder
• 1 tablespoon Kinder’s Prime Steak with Black Garlic & Truffle Seasoning
• 2 Tablespoons extra virgin olive oil
• 1 pound scallions (finely chopped)
• 1/4 cup dry red wine of choice (I used 2021 Chateau Haut Claribes Bordeaux Superieur)
• 3 cups beef broth
• 4 tablespoons grass-fed unsalted butter, divided
• 8 ounces cremini mushrooms (sliced)
• 3/4 cup creme fraiche
• 1 pound pappardelle pasta
• 1/4 cup Italian parsley, roughly chopped
• salt and pepper to taste

Directions

1. In a large bowl, combine 1/3 cup flour, garlic powder, Kinder’s seasoning, and salt and pepper to taste.
2. Pat the beef dry with paper towels and add it to the flour mixture tossing to coat.
3. In a large heavy-bottom pot, heat the oil over medium-high heat. Add the beef to the pot and cook until browned on all sides. Transfer to a plate and set aside.
4. Reduce the heat to medium and add the scallions. Cook until softened for about 2 minutes. Add the wine and cook for about another minute.
5. Return the meat to the pot and add the beef broth. Bring to a boil, reduce heat to low, cover, and simmer for 1 1/2 hours. Do not remove the pot from the heat or change the heat temperature after the time has elapsed.
6. In a medium skillet, melt 1 tablespoon of butter over medium heat. Add the mushrooms and cook for 6 minutes. When done cooking the mushrooms, add the mushrooms to the pot with the beef sauce.
7. Pour one cup of the hot beef broth into a small bowl and add the remaining 3 tablespoons of flour. Whisk together until smooth.
8. Add the flour mixture back to the pot and simmer for another 30 minutes.
9. Cook pasta according to package directions. Drain and toss with 3 tablespoons of butter.
10. Stir in the creme fraiche and season to taste with salt and pepper.
11. Serve the beef stroganoff over buttered pasta and freshly chopped parsley. Enjoy!