Heat up cast iron on medium low heat for 5 minutes.
Slice beef into whatever size you want for your family. After beef is cut, sprinkle beef with 1 tablespoon of salt and 1 tablespoon of garlic powder.
Place ghee in the heated cast iron. Once ghee is fully melted gently add the beef to the pan. Stir beef around until fully cooked.
While the beef is cooking, dice the onion and slice the mushrooms.
Once meat is fuly cooked, scoop out meat into a separate bowl and put aside for later. Add another tablespoon of ghee or butter to the pan and let that melt. Add in the mushrooms and onions and stir. Keep stiring occasionally and cook until the onion and mushrooms are soft.
While the onion and mushrooms are cooking, pour the bone broth into a measuring cup. Add in the flour, the second tablespoon of garlic powder, and the worcestershire sauce. Whisk all together until there are no clumps.
Once the onion and mushrooms are cooked, slowly pour in the bone broth mixture (whisking the mixture as you pour). Keep cooking and whisking for about 5-10 minutes.
When the mixture has thickened, the beef stroganoff is done.
Serve over pasta, potatoes, or by itself.