Our take on the classic
Stroganoff!
Why have we not made you sooner!
This dish was one of our childhood favourites so we are so excited to continue our Winter Warmer series with a sentimental classic!
So what’s the secret to a good stroganoff? The beef (of course!) but also the sauce! #Itsallaboutthesauce. We used homemade beef broth and sautéed the beef in tallow and butter, which gives the dish a massive flavour hit! Add in the onion and mushroom and you’ve got yourself a hell of a hearty dish!! As the traditional stroganoff uses sour cream and flour, we’ve opted for coconut cream and arrowroot instead.
Weeknight dinner done right
No need to wait for hours for this one to be ready – it’s quicker than ordering takeaway delivered to your door! We whipped this up in less than half an hour. It’s a perfect weeknight dish – just make sure you save some for lunch the next day as you will be wanting to enjoy this dish again!
We served this with Cauli-broc rice, but it is versatile! We reckon it would taste just as great with zoodles, spaghetti squash or even quinoa!
- 2 tbs butter or tallow or ghee (for cooking)
- 500g diced beef steak (sirloin or rump)
- 1 cup bone broth
- 1 cup coconut cream
- 1/4 cup white wine
- 1 diced onion
- 2 garlic cloves (crushed)
- 1 tsp apple cider vinegar
- 10-12 button mushrooms
- 1-2 tbs tapioca/arrowroot flour
- Fresh parsley or chives to garnish
- Heat 1 tablespoon of cooking oil (butter, ghee or tallow) in a large frypan on medium heat
- Cook the beef until brown on the outside. Don't cook all the way through as we will be adding this back to the dish later. Set aside
- Add extra cooking oil to the pan and cook the mushrooms until just soft. Set aside.
- Now, onto the sauce! Add the remainder of the cooking onion, and sautee the onion and garlic until translucent
- Add the white wine and apple cider vinegar to the pan and turn the heat down low. Stir the wine through the onion and garlic.
- Add the coconut cream and broth to the pan. Stir through gently until the mixture is nice and creamy.
- Simmer for 5 minutes, stirring frequently.
- Add the tapioca/arrowroot flour. Mix this through well, so there are no clumps. This will thicken the sauce up. If you prefer your sauce nice and thick, add an extra tablespoon of tapioca/arrowroot until it reaches your preferred consistency. If the sauce becomes too thick, you can add extra coconut milk, broth or water.
- Add salt and pepper to the sauce - to taste!
- Return the beef and mushrooms back to the sauce and simmer for a further 5 minutes.
- Serve upon your fave base. We LOVE this with broc-cauli rice and some sautéed kale.
- Garnish with fresh herbs.
- You can use whichever type of beef you like! As this is a quickly prepared meal, stay away from the tougher cuts of beef like blade. We have cooked this using rump and sirloin and both turned out delicious!
YUMMO! We hope you love this as much as we do!
Nourishing Your Essence – always!
Matt and Nat
1 Response to "Dairy Free Gluten Free Beef Stroganoff"
[…] Craving comfort food? This is it. This stroganoff boasts the ease of using just one dish to cook with, and you’ll undoubtedly have leftovers which will save you even more time down the road. There’s no dairy or gluten in this guy – just a delicious blend of beef and mushrooms. Check out the recipe from Paleo Power Couple. […]