Beef Stroganoff

SERVES 6

Ingredients

• Coconut oil (for greasing)
• 24 oz (680g) Portobello mushroom caps, gills removed, caps halved and sliced thin
• 0.5 cup 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 coconut oil (divided)
• 1 onion, chopped fine
• 4 tsp tapioca or arrowroot flour
• 2 tsp tomato paste
• 1.5 cups Beef Broth or Stock
• 3 tbsp white wine
• 2 tsp Dijon Mustard
• 0.5 cup coconut milk
• 1 large egg white
• 1 tbsp minced fresh parsley

Preparation

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.