A Paleo twist on the classic Beef Stroganoff, using coconut milk and arrowroot flour for a creamy sauce without dairy or gluten.
Ingredients: 1 lb grass-fed beef sirloin, thinly sliced. 2 tbsp coconut oil. 1 onion, finely chopped. 3 cloves garlic, minced. 8 oz mushrooms, sliced. 1 cup beef broth. 1 cup full-fat coconut milk. 2 tbsp arrowroot flour. Salt and pepper to taste. Chopped parsley for garnish.
Instructions: Heat the coconut oil in a big skillet over medium heat. Add the onion and garlic, and saut until they become soft. Cook the beef slices until they are browned all over. When the mushrooms are soft, add them and cook. Combine the arrowroot flour, coconut milk, and beef broth in a small bowl and whisk until well combined. Transfer the blend into the skillet and keep stirring until the sauce gets thicker. To taste, add salt and pepper for seasoning. Simmer until flavors are melded, 5 to 10 minutes. Garnish with chopped parsley and serve hot. Have fun!
Prep Time: 15 minutes
Cook Time: 25 minutes
elle barnes