Beef Stroganoff
You'll never believe this Beef Stroganoff is dairy free! It's rich, creamy, delicious and comes together in no time at all. Did I mention it's Whole30?
Ingredients
- .5 lb.5 lb.5 lb Flank Steak, cut into thin strips (or frying beef such as vacio, sirloin, tenderloin, top sirloin)
- 111 Shallot, medium-sized, thinly sliced
- 3 cloves3 cloves3 cloves Garlic, thinly sliced
- 227 grams227 grams227 grams Crimini Mushrooms, thinly sliced
- 2 Tbsp2 Tbsp2 Tbsp fresh Dill, finely chopped, plus extra for garnish
- 1 Tbsp1 Tbsp1 Tbsp Whole Grain Mustard, or dijon
- 400 ml400 ml400 ml Coconut Milk, full-fat (1 can)
- 111 Lemon, juiced
- 1 Tbsp1 Tbsp1 Tbsp Ghee
- .5 cup.5 cup.5 cup free range, organic Chicken Stock
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
- Salt and Pepper, to taste
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
For the Coconut Sour Cream
- The day before cooking, place an unshaken and sealed can of full-fat coconut milk in the fridge. The following day, open the can and spoon off the solidified cream. Add cream to a bowl along with the juice of one lemon. Whisk until smooth and creamy. Taste for seasoning and adjust lemon juice as required. Cover bowl with wrap and return coconut to fridge until ready to serve.
For the Beef Stroganoff
- Preheat a 12” stainless-steel or cast-iron skillet over high heat. Add avocado oil and let heat 30 seconds. Add steak and cook undisturbed 2-3 minutes. Flip steak slices and cook an additional 1 minute. Transfer browned steak to a bowl and set aside.
- Return pan to stovetop and lower heat to medium. Add ghee and mushrooms and season with a pinch of salt. Sauté mushrooms 4-5 minutes and scrape any brown bits on the bottom of the pan.
- Once mushrooms have browned and their moisture has evaporated, add shallots and garlic. Sauté an additional 2-3 minutes. Add chicken stock to deglaze pan. Cook an additional 30 seconds or until stock has reduced by ¼.
- Add 1 cup coconut ‘sour cream’, mustard and a pinch of black pepper, stir to combine. Gently simmer the sauce for 2-3 minutes. Taste for seasoning and adjust salt and pepper as required.
- Return beef to pan and toss to coat. Remove from heat, add dill and toss everything to combine.
- Serve overtop of mashed potatoes and garnish with more fresh dill.
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My Notes:
About This Recipe
Show nutritional information
Egg Free Gluten Free Grain Free Keto Meat Nightshade Free Nut Free Paleo Shellfish Free Specific Carbohydrate Diet Sugar Alcohol Free Sugar Free Whole30This is our estimate based on online research. | |
Calories: | 699 |
Fat: | 57 g |
Carbohydrates: | 10 g |
Protein: | 28 g |
Cholesterol: | 44 g |
Sodium: | 271 mg |
Fiber: | 0 g |
Sugars: | 6 g |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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