Good news: You don’t need flour, butter, or a container of sour cream to make a delicious beef stroganoff. The gravy that coats the tender beef and mushrooms gets its umami flavor and velvety texture from a handful of clean ingredients, including coconut cream—an unlikely addition, but one that simply adds a nice richness. You won’t even detect a coconut flavor.
Prep time 25 minutes
Serves 6
1 to 11/2 pounds (455 to 680 g) beef stew meat or steak cut into 1-inch (2.5 cm) pieces
1 teaspoon sea salt, divided
1 teaspoon black pepper, divided
4 tablespoons (59 ml) avocado oil
1 medium onion, diced
11/2 cup (355 ml) Homemade Beef Stock, divided
2 tablespoons (16 g) tapioca flour
1 tablespoon Dijon mustard
1 tablespoon (30 g) tomato paste
1/3 cup (80 ml) coconut aminos
3 cloves garlic, minced
12 ounces (336 g) baby portobello mushrooms, sliced
1 ounce (28.4 g) dried porcini mushrooms
2 sprigs fresh rosemary
1 13.5-ounce (398 ml) can coconut milk
Cauliflower Rice and Squash Noodles, for serving
1 Sprinkle the beef with 1/2 teaspoon sea salt and 1/2 teaspoon black pepper.
2 Heat 2 tablespoons (29 ml) of the avocado oil in a large stainless-steel or cast-iron pan over medium-high heat. Brown the beef in two batches, until the pieces are covered in deep, golden brown spots. They don’t have to be cooked all the way through. Transfer the browned beef to a 4-quart (3.8 liter) slow cooker.
3 Add the onion to the same skillet. Cook for 2 to 3 minutes and then pour 1/2 cup (120 ml) of beef stock into the pan. Stir, scraping up the browned bits from the bottom of the pan. Pour the onion and pan juices into the slow cooker with the beef.
4 Stir the tapioca flour, mustard, tomato paste, and coconut aminos into the remaining 1 cup (235 ml) beef stock until smooth. Pour the mixture into the slow cooker, and add the garlic, mushrooms, rosemary, and remaining 1/2 teaspoon of salt and pepper. Give everything a good stir.
5 Cover and cook on low for 6 hours. Put the can of coconut milk in the fridge.
6 When the beef is finished, open the can of coconut milk from the bottom. Pour the clear liquid out into a small container (and save it for a smoothie later). Scrape out the hardened coconut cream and stir it into the stroganoff. Taste, and add more salt if necessary.
7 Serve with a sprinkle of freshly ground black pepper and desired side dish.
