The Best Beef Stroganoff
A fantastic recipe from Tana Amen (from Amen Clinics). This is a dish that can go very well with a nice salad or served over Shirataki noodles. Enjoy!!
Ingredients:
1 1/2 pounds grass-fed, antibiotic-free beef sirloin, cut into bite-sized pieces
3 tablespoons coconut oil
1 onion, julienned
2 garlic cloves, minced
8 ounces crimini mushrooms, sliced
1 teaspoon paprika
1 bay leaf
1 teaspoon garlic salt
1 tablespoon fresh rosemary, chopped
2 cups vegetable broth
1 tablespoon fresh parsley, chopped
¾ cup soy creamer or coconut creamer (coconut creamer may slightly change the taste, but it doesn’t have the lectins that are found in soy creamer)
1 tablespoon arrowroot
Salt and pepper to taste
Preparation:
1. In a heavy-bottomed pan, heat 2 tablespoons of coconut oil over medium heat. Add onions and sauté for 3 minutes.
2. Add garlic and sauté for 1 more minute. Transfer the onion and garlic to a bowl.
3. In the same pan, cook mushrooms for 5 minutes. Set mushrooms aside with onions and garlic.
4. In the same pan, add the rest of coconut oil and beef. Sprinkle with paprika. Cook for 3-5 minutes or until the meat is browned on all sides.
5. Add onion, garlic, mushrooms, and rosemary to the beef.
6. Stir in vegetable broth, season with salt and pepper as desired, and cover. Bring to a boil, reduce heat, and simmer for 50 minutes or until meat is tender.
7. Meanwhile, in a small bowl, mix the soy creamer and arrowroot. When meat is cooked, add it to the pan. Simmer for 3 minutes. Stir in parsley and serve. Be sure to serve with a large salad or vegetable dish.
Nutritional information per serving: 340 calories, 18g fat, 9 g saturated fat, 100mg cholesterol, 303mg sodium, 7 g carbohydrates, 1g fiber, 35 g protein.
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