Beef Stroganoff

• 1.5 pounds beef sirloin, thinly sliced
• 8 ounces mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 1 cup full-fat coconut milk
• 2 tablespoons tomato paste
• 1 tablespoon Dijon mustard
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium-high heat. Add beef slices and cook until browned, remove and set aside.
2. 2 In the same skillet, sauté onions and garlic until softened.
3. 3 Add mushrooms and cook until they release their moisture and start to brown.
4. 4 Sprinkle flour over the vegetables and stir for 1 minute to cook the flour.
5. 5 Whisk in beef broth, coconut milk, tomato paste, mustard, paprika, salt, and pepper. Stir well.
6. 6 Return beef to the skillet, reduce heat to low, and simmer for 15 minutes.
7. 7 Taste and adjust seasoning if necessary.
8. 8 Serve hot, garnished with fresh parsley.

Nutrition

Tips

• For a richer flavor, marinate the beef slices in Worcestershire sauce for 30 minutes before cooking.
• If you prefer a thicker sauce, simmer uncovered for a few extra minutes.
• Perfect served over egg noodles or mashed potatoes!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat.

Serving Suggestions

• Serve with buttered egg noodles.
• Pair with a crisp green salad for a refreshing contrast.

FAQ