Traditional flavours, rustic, hearty and full of mushrooms, this beef stroganoff will have you & your kids wishing you made a double batch!
600g beef strips
250g button mushrooms, diced
1 onion, sliced
4 cloves garlic, crushed
3/4 cup dry white wine
1/2 cup coconut milk
1/2 cup beef stock
1 tsp fresh basil, chopped finely
1/2 tsp thyme, dried is fine
1/4 tsp ground black pepper
1 tbsp parsley, chopped finely
1 tsp arrowroot powder
4 tbsps coconut oil
I grew up eating beef stroganoff, with a big dollop of sour cream. Oh how I missed that when I went dairy free! I tried it with a soy sour-cream substitute once, but then worked out that I was no good with soy either. So, a craving being a craving, I came up with this recipe, designed to satisfy that absolute NEED for a stroganoff, suitable for dairy-free, gluten-free, soy-free, paleo diets, and no packet mix in sight! Who needs a packet mix when a dinner can be so easily made from scratch?!
If you have the time you could even slow cook this to make the meat even juicier.
Now before you say anything, you see those beans up there in the picture? They are amazing. But they are not technically paleo. It depends which form of paleo that you’re doing, whether you’re allowing beans in your diet. You can decide this one for yourself, but just thought I’d mention it.
Let’s do this:
Heat 1 tbsp of coconut oil in the pan on med-high heat. Add onion, and cook for 2 minutes, stirring. Add garlic, and cook for another couple of minutes, until onion is clear and both are starting to brown. Transfer to a large bowl. Heat another tbsp of coconut oil in the pan, and cook the mushrooms for 5 minutes, tossing through & stirring well. Transfer to the bowl with the onions.
Heat another tbsp of coconut oil in your pan and add half of your beef strips, laying them flat in the pan. Cook each size for 1-2 mins, until browned, then transfer to the bowl with the onions & mushrooms. Don’t worry if they’re still pink and not cooked through, as they will be going back in the pan shortly. Add the last tbsp of coconut oil and cook the remaining beef strips just like the last batch.
After both sides have been seared, add all of your cooked ingredients back into the pan, then add your white wine, and keep on high heat until the wine has boiled for 1 minute.
Turn the heat down to medium and add your coconut milk, beef stock, herbs & spices, except the parsley. Stir well, bring to a simmer then turn the heat down to low. Time to let this sit on low for about 30 mins, stirring occasionally. Perfect amount of time to prepare your side dishes!!
After half an hour, it’s almost time to serve, but first let’s thicken that sauce. Make a paste with your arrowroot and 20mL water, then add to the pan with your parsley and stir through very well. Simmer on low for another 5-10 minutes. Your sauce should be thick and silky, the smell should be AMAZING, and it’s ready to serve up with your sides.
It goes perfectly with some seared garlic green beans & cauliflower ‘rice’ as the sauce of the stroganoff is just right – it’s not soupy and won’t go everywhere, but will be enough to mop up with some cauli or dip your beans in. Beans aren’t consumed in strict paleo diets, so if that’s the case then substitute them for other veggies like broccoli. It would also go really well with a basic mashed sweet potato! Oh yeah oh yeah, stroganoff left-overs!!!!!