Beef Stroganoff
Stroganoff has always reminded me a bit of Hamburger Helper. And not in a good or bad way, but just a way that made it not exciting for me to eat. This Beef Stroganoff though, ladies and gentlemen, let me tell you…this creation is a masterpiece.
It’s creamy and flavorful all while maintaining that cozy winter feeling while eating it. I even looked forward to the leftovers the next day. And to be 100% honest, I’m not a big leftover person, so that’s saying a lot. My husband and I both just looked at each other after our first bite in aw of what we’ve just experienced. It’s really that dang good!
Best of all, I’m happy to announce that no one, and I mean no one, will be able to tell you subbed coconut milk for heavy cream in this recipe. It’s just one of those recipes you’ll want to just lay in and soak it all in. Of utmost importance though, is making sure you have a tender cut of beef. Otherwise, you’ll end up with delicious sauce and tough meat. And for me, that would ruin the whole dish. Stick with a chuck roast and trim that fatty bits, or splurge for a ribeye or filet mignon.
Beef Stroganoff
Ingredients
- 1 tablespoon avocado oil
- 1-pound chuck roast, top sirloin, ribeye, or filet mignon, sliced about ¼” thick
- 1 teaspoon rosemary
- ½ yellow onion, cut in half then thinly sliced
- 8 oz cremini or button mushrooms, thinly sliced
- 2-3 cloves garlic, minced
- 1 tablespoon almond flour
- 5 cups beef broth (chicken or veggie will also work)
- ¾ cups coconut milk (full fat)
- 1 tablespoon arrowroot powder
- ½ cup dairy-free Greek yogurt
- 1 tablespoon coconut aminos
- 1 teaspoon Dijon mustard
- Pinch of red pepper flakes, optional
- 1 teaspoon Pink Himalayan salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 scallion, thinly sliced for garnish, optional
- ¼ cup parsley, roughly chopped for garnish, optional
Instructions
- Heat oil in a large cast iron or Dutch oven over medium-high heat until hot but not smoking. Season the beef lightly with rosemary, ½ teaspoon salt, and ¼ teaspoon black pepper. Add the beef to the hot pan and sear for 2-3 minutes until browned but not cooked through. Remove to a plate and set aside.
- Add more oil to the pan if dry, then add onions and mushrooms. Season with ¼ teaspoon of salt and 1/8 teaspoon of pepper. Cook for 3-5 minutes until onions begin to soften and become translucent. Add in the garlic and cook for an additional 30 seconds until fragrant.
- Pour in the broth being sure to scrape any brown bits from the bottom of the pan. Cook for 2-3 minutes, stirring frequently. Reduce heat to medium-low and add in half of the coconut milk and stir. Dissolve arrowroot powder in remaining coconut milk before adding to the pan. Bring to a simmer and allow to thicken, about 3-5 minutes.
- Reduce heat to low. Add a tablespoon of the sauce into the yogurt to temper before adding it to the pan, stirring constantly.
- Add in aminos, mustard, red pepper flakes (if using), remaining salt and pepper. Add in the beef as well as any juices and allow to simmer until beef is cooked through, about 3-5 minutes.
- Season sauce with additional salt and pepper if needed before serving.
Serve over egg noodles, cauliflower rice, or spaghetti squash.
