Beef Stroganoff

When my kids were little, we had a nanny, Missy, who came to the house every day. She was wonderful and we are still friends today. She will always be part of the family. She entertained and educated my children, and I loved knowing they were in good hands while I worked.

Although she was a vegan, she would cook anything for us. Her meals were delicious, and her stroganoff recipe was one of the family favorites. It was heavy with flour to coat the meat, and had a thick, rich finish of sour cream stirred into the sauce, which was then draped over egg noodles. So, as you know, none of those are now part of my diet. But it was so delish I had to re-imagine this recipe. Recently I remembered how good it was, and came up with this adaptation over the weekend. The guys loved it and proclaimed it was “one for the blog”, so here you go!

Yield: 6

Living Delish & Nutrish: Tina Wells

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Beef Stroganoff with Potato "Noodles"

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Ingredients

• 4 Tablespoons ghee, divided
• 2 pounds steak tips
• 2 Tablespoons tapioca flour
• Salt and pepper
• 1 large yellow or sweet onion, sliced
• 8 ounces mushrooms, sliced
• 2 cups beef bone broth
• 1 cup coconut milk
• 1 large Hanna sweet potato
• Fresh rosemary for garnish

Method

1. If you have a mandolin slicer, peel the potato and cut into 1/2 inch to 3/4 inch pieces, then slice on medium setting. Or, if you don’t have a mandolin, do this instead: Using the peeler, shave pieces of potato about 2 to 3 inches long and 1/2 inch wide, resembling noodle shapes. Continue until all of potato has been shaved. Set aside.
2. Dry the steak tips with paper towels to remove as much moisture as possible. Place into a mixing bowl.
3. Sprinkle the tapioca flour over the meat and season with salt and pepper. Toss to completely coat all sides of meat pieces.
4. Heat a large skillet on high heat and melt the ghee. Once shimmering, add the meat in an even layer without overlapping or crowding. Do not stir, allow meat to develop brown crust. Then, turn the pieces to brown on all sides.
5. Remove meat from pan and add remaining ghee.
6. Add the onions, reduce heat to medium and allow onions to lightly caramelize. Add the mushrooms and sauté until they release their liquid. Season with salt and pepper.
7. Increase heat to high and add the beef bone broth, scraping up any brown bits. Add the meat back to the skillet, stirring to combine. Cover with a lid and reduce heat, allow to cook until meat is tender, about 10-15 additional minutes.
8. While meat is simmering, in a pot large enough to accommodate potato noodles, bring salted water to a boil.
9. Drop potato noodles into boiling water for 2-3 minutes, immediately remove from heat and drain in a colander, rinse with cool water, enough to stop cooking process, but not to completely cool.
10. When meat is tender, increase heat to high, add the coconut milk and stir to completely combine, reduce to a thick, creamy sauce.
11. Place potato noodles onto a serving platter. Top with the meat and sauce.
12. Top with chopped fresh rosemary and serve right away.

https://livingdelishandnutrish.com/recipe/beefstroganoffdairyfreepaleo

©Tina Wells Luxury Brands, LLC

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