SERVES 6
Ingredients
- Coconut oil (for greasing)
- 24 oz (680g) Portobello mushroom caps, gills removed, caps halved and sliced thin
- 0.5 cup (120 ml) cold water
- Sea salt and pepper
- 1 tsp baking soda
- 20 oz (567g) sirloin steak, trimmed of all visible fat and sliced thinly into 2-inch-long pieces
- 1 tbsp (15 ml) coconut oil (divided)
- 1 onion, chopped fine
- 4 tsp (20 ml) tapioca or arrowroot flour
- 2 tsp (10 ml) tomato paste
- 1.5 cups (360 ml) Beef Broth or Stock
- 3 tbsp (45 ml) white wine
- 2 tsp (10 ml) Dijon Mustard
- 0.5 cup (120 ml) coconut milk
- 1 large egg white
- 1 tbsp (15 ml) minced fresh parsley
Preparation
- Adjust the oven rack to the middle position and preheat the oven to 425° F (220°C). Grease a rimmed baking sheet with coconut oil. Spread the sliced mushrooms over the prepared baking sheet and sprinkle with 0.25 tsp (1.3 ml) sea salt and 0.25 tsp (1.3 ml) pepper. Roast, stirring occasionally, until golden, about 15 minutes.
- Meanwhile, combine 0.5 cup (120 ml) cold water and the baking soda in a large bowl. Add the beef and let it sit for 15 minutes to tenderize.
- Drain and rinse the tenderized beef; pat it dry with paper towels. Heat 1 tsp (5 ml) of the coconut oil in a 12-inch nonstick skillet over high heat until just smoking. Add half of the beef and cook without stirring until browned around the edges, 1 to 2 minutes. Stir and continue to cook the beef until no longer pink, about 30 seconds. Transfer to a clean bowl. Repeat with 1 tsp (5 ml) more oil and the remaining beef.
- Add the remaining 1 tsp (5 ml) oil, the onion, and 0.25 tsp (1.3 ml) sea salt to the fat left in the skillet. Cook over medium heat until the onion is browned, 6 to 8 minutes. Stir in the roasted mushrooms, flour, and tomato paste and cook until the tomato paste begins to darken, about 2 minutes. Stir in the broth, wine, and Dijon Mustard, scraping up any browned bits, and bring to a boil. Reduce the heat to medium-low and simmer gently until the sauce is slightly thickened, about 5 minutes.
- Stir the browned beef and any accumulated juices into the skillet. Simmer gently until heated through, about 1 minute. Remove the skillet from the heat. In a small bowl, whisk the 0.5 cup (120 ml) coconut milk and the egg white together, then stir the mixture into the skillet. Stir in the parsley and season with sea salt and pepper to taste. Serve warm.
More Recipes You'll Love
Beef stroganoff, paleo from the noodles (none) to the sauce (all). Roasted portobello mushrooms and tenderized sirloin simmer in a mustard-rich gravy that finishes with coconut milk and egg white. It's the creamy, savory classic, rebuilt better.
Pro Tips
- Roast the sliced portobello caps at 425°F for about 15 minutes until golden instead of sautéing them — roasting concentrates their flavor the way a good stroganoff needs.
- Soak the sliced beef 15 minutes in a half cup of cold water with a teaspoon of baking soda, then drain, rinse and pat dry. It's the tenderizing trick that makes sirloin melt-in-the-mouth.
- Brown the beef in two batches without stirring for the first minute or two; leave it alone and it sears instead of steaming.
- Cook the tomato paste with the mushrooms and flour until it begins to darken — those two minutes add real depth to the gravy.
- Whisk the coconut milk and egg white together and stir it in only after the skillet comes off the heat, so the sauce stays silky instead of splitting.
Frequently Asked Questions
Why soak the beef in baking soda?
It's a velveting trick: the baking soda tenderizes the sirloin's fibers during a 15-minute soak. Rinse it off well and pat the beef dry before searing.
Why roast the mushrooms first?
Portobellos hold a lot of water. Roasting drives it off and browns them deeply, giving the gravy the earthy backbone stroganoff is built on.
What does the egg white do?
Whisked with the coconut milk off the heat, it gives the finished sauce a rich, velvety body — the paleo stand-in for the classic sour cream finish.
What should I serve it with?
Anything that soaks up gravy — roasted vegetables or a paleo-friendly base like spaghetti squash work beautifully alongside.
Recipe Card
Ingredients
Method
- Adjust the oven rack to the middle position and preheat the oven to 425° F.
- Grease a rimmed baking sheet with coconut oil.
- Spread the sliced mushrooms over the prepared baking sheet and sprinkle with 0.25 tsp sea salt and 0.25 tsp pepper.
- Roast, stirring occasionally, until golden, about 15 minutes.
- Meanwhile, combine 0.5 cup cold water and the baking soda in a large bowl.
- Add the beef and let it sit for 15 minutes to tenderize.
- Drain and rinse the tenderized beef; pat it dry with paper towels.
- Heat 1 tsp of the coconut oil in a 12-inch nonstick skillet over high heat until just smoking.
- Add half of the beef and cook without stirring until browned around the edges, 1 to 2 minutes.
- Stir and continue to cook the beef until no longer pink, about 30 seconds.
- Transfer to a clean bowl.
- Repeat with 1 tsp more oil and the remaining beef.
- Add the remaining 1 tsp oil, the onion, and 0.25 tsp sea salt to the fat left in the skillet.
- Cook over medium heat until the onion is browned, 6 to 8 minutes.
- Stir in the roasted mushrooms, flour, and tomato paste and cook until the tomato paste begins to darken, about 2 minutes.
- Stir in the broth, wine, and Dijon Mustard, scraping up any browned bits, and bring to a boil.
- Reduce the heat to medium-low and simmer gently until the sauce is slightly thickened, about 5 minutes.
- Stir the browned beef and any accumulated juices into the skillet.
- Simmer gently until heated through, about 1 minute.
- Remove the skillet from the heat.
- In a small bowl, whisk the 0.5 cup coconut milk and the egg white together, then stir the mixture into the skillet.
- Stir in the parsley and season with sea salt and pepper to taste.
- Serve warm.
