Tuesday, April 22, 2014

Paleo Beef Stroganoff

It is full fledged Spring time in Portland but some days are definitely still cold and rainy, what better way to warm up than with a hardy meal such as Beef Stroganoff.  I have another non-paleo version of this dish that is delicious, if you prefer creamy Beef Stroganoff you can find the recipe here.  I will admit this recipe isn't fully paleo because I served it over gluten free noodles which were corn and quinoa based.  I will say that I often modify my paleo diet to include corn because it doesn't affect my system like the other items such as gluten and dairy...not to mention arrowroot powder is not cheap and it is often a replacement for corn starch.  I adapted this recipe from here.  Hopefully Portland will lay off the rain and give us some sunshine this weekend because it is full of fun events like attending the Blazers Friday playoff game and a couple BBQ'S and birthday celebrations.  Cheers to all the April babies, I know a lot of them!

Serves 2

The Ingredients
1 lb beef sirloin, thinly sliced into strips
1 sweet onion, chopped
1/2 cup crimini mushrooms, sliced
1 tsp thyme, chopped
1 tsp rosemary, chopped
3 garlic cloves, minced
2 Tbsp tomato paste
1 Tbsp arrowroot powder (I used corn starch)
1 cup beef stock
1/2 cup coconut milk, full fat
Sea salt and ground pepper to taste
2 Tbsp olive oil

The Process
1.  In a skillet on medium-low heat, add 1 Tbsp olive oil.

2.  Add the mushrooms and onions, and sauté until slightly softened and browned around the edges. Remove to a plate.

3.  Add another Tbsp of olive oil and brown the beef. Return onions and mushrooms to pan. Add tomato paste, thyme, rosemary, and garlic. Sauté for 5 minutes.

4.  Sprinkle arrowroot powder (or corn starch)over meat and add the beef stock. Stir and let simmer for 5 minutes until sauce thickens.

5.  In the meantime cook gluten free noodle according to package.

6.  Remove beef mixture from heat and stir in coconut milk then serve over noodles.

No comments:

Post a Comment