Paleo Beef Stroganoff

Paleo Beef Stroganoff Paleo Beef Stroganoff
 

Beef Stroganoff is a traditionally prepared with beef, white wine, sour cream, mushrooms and onions. Really did not require much to adapt the recipe to a healthy version, as it only needs simple substitute like the sour cream for coconut milk and eliminate the use of flour all together. The flour is only used to thicken the sauce and nothing to do with the taste at all, coconut flour can be used to help thicken the sauce if it does not seem to be thickening on its own. This Beef Stroganoff is definitely satisfying and very delicious, especially when served on top of Zucchini Noodles, Cauliflower Rice, or Spaghetti Squash Noodles


 

Ingredients:
1 lb top sirloin steak, cut into strips
6 tbsp ghee, coconut oil, or other paleo cooking fat, divided
1 medium onion, chopped
8 oz mushrooms, sliced
2 cloves garlic, minced
1/4 cup dry white wine
1 cup beef stock
1 cup coconut milk
1 tbsp fresh parsley, finely chopped
Sea salt and freshly ground black pepper to taste
Optional:
2 tbsp coconut flour, use if sauce is not thickening on its own.
Zucchini Noodles
Cauliflower Rice, Follow full recipe for added flavour or only step 1.
Spaghetti Squash


Directions:

  1. Heat a large skillet, preferably cast iron over a medium-high heat and allow 2 tbsp of your cooking fat to melt. Add the beef strips and cook on each side for just one minute, until golden brown and then remove from the pan and set aside. Don’t be worried that the meat is not cooked through, as it will return to the heat to cook again later.
  2. Repeat step 1, but this time cooking the mushrooms. This may require a minute or two longer, enough time so that they begin to take a golden colour. Once cooked, remove them from the skillet and set aside for later use.
  3. Repeat step 1 again, but with the onions and garlic. More cooking time will be required, as the onions need to become tender. Once the onions and garlic have cooked, leave them in the skillet and add the white wine. Cook for just a few minutes so that the alcohol burns off and the brown bits stuck to the bottom of the pan come up. At this point add the coconut milk and beef broth, stirring until a consistent creamy sauce takes shape.
  4. Return the beef and mushrooms to the skillet and allow them to simmer slightly for 5 to 7 minutes. May need to  turn the temperature down to prevent the sauce from boiling. Be sure to check the beef, as you do not want to overcook it.
  5. Serve as is or on top of some spaghetti squash or zucchini noodles.

Number of Servings: 4

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