My husband is a big fan of red meat especially beef and venison. We haven't had beef stroganoff since I turned Paleo (going on 2 years) so I figured it was high time to reintroduce him to one of his old favourite dishes.
Paleo Beef Stroganoff
Grain-free, Gluten-free, Dairy-free, Nut-free, refined Sugar-free
Serves 2
Ingredients:
350g sirloin steak cut into slices approx 1/2cm thick
250g chestnut, white closed cup or button mushrooms, sliced
1/2 whhite onion, finely sliced
3/4 cup coconut cream
1/2 cup beef stock
2 tbsp coconut oil
1 tbsp dijon mustard
salt and pepper to taste
Instructions:
1. Heat 1tbsp coconut oil in a heavy based deep frying pan until very hot.
2. Lightly season beef strips and fry (in batches if necessary), turning occasionally until browned all over. This takes approx 1min per side. Remove from pan and keep juices.
3. Add remaining 1tbsp coconut oil to empty pan and, when hot, add the onion and sautee for a couple of minutes until beginning to soften and brown.
4. Add the mushrooms to the pan and continue to sautee, stirring frequently for about 5mins, until browned and softened.
5. Add coconut cream, mustard and stock, stirring to thoroughly combine. Let it bubble for a few minutes to thicken.
6. Lower the heat to a simmer and add the cooked beef strips and any retained cooking juices. Stir and ensure meat is warmed through for a few minutes before serving.
7. Serve on top of a pile of plain cauli-rice to soak up the creamy sauce or simply with a large pile of steamed vegetables.
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| Paleo Beef Stroganoff served with steamed asparagus and cauliflower |
Paleo Beef Stroganoff
Grain-free, Gluten-free, Dairy-free, Nut-free, refined Sugar-free
Serves 2
Ingredients:
350g sirloin steak cut into slices approx 1/2cm thick
250g chestnut, white closed cup or button mushrooms, sliced
1/2 whhite onion, finely sliced
3/4 cup coconut cream
1/2 cup beef stock
2 tbsp coconut oil
1 tbsp dijon mustard
salt and pepper to taste
Instructions:
1. Heat 1tbsp coconut oil in a heavy based deep frying pan until very hot.
2. Lightly season beef strips and fry (in batches if necessary), turning occasionally until browned all over. This takes approx 1min per side. Remove from pan and keep juices.
3. Add remaining 1tbsp coconut oil to empty pan and, when hot, add the onion and sautee for a couple of minutes until beginning to soften and brown.
4. Add the mushrooms to the pan and continue to sautee, stirring frequently for about 5mins, until browned and softened.
5. Add coconut cream, mustard and stock, stirring to thoroughly combine. Let it bubble for a few minutes to thicken.
6. Lower the heat to a simmer and add the cooked beef strips and any retained cooking juices. Stir and ensure meat is warmed through for a few minutes before serving.
7. Serve on top of a pile of plain cauli-rice to soak up the creamy sauce or simply with a large pile of steamed vegetables.
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| Leftover Paleo Beef Stroganoff mixed with cauli-rice and topped with fresh greens |
I like beef... Thanks for sharing this recipe... I will try this!
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Thank you for taking the time to leave me a comment Lyn and I really hope you like this recipe - would love to hear when you've given it a go 😃
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