Beef Stroganoff (Dairy Free)

Ingredients

  • 2 tablespoons olive oil

  • 500g thinly-sliced beef

  • salt and pepper

  • 1 small white onion thinly sliced

  • 500g mushrooms

  • 1 clove garlic minced

  • 1 1/2 tablespoons gluten-free flour/cornflour

  • 1/2 cup beef broth

  • 1 and 1/2 more cups beef broth

  • 1 tablespoon Worcestershire sauce

  • 1/2 cup coconut cream

Method

  1. Heat the olive oil in a large pan over medium-high heat. Add the beef in an even layer, season generously with salt and pepper and let cook without moving for 3-4 minutes until brown. Stir and cook on the other side for another 2-3 minutes. Transfer to a plate.

  2. Add the onion and mushrooms, and a little more oil if needed to the now empty pan. Cook on medium heat until softened and caramelized, about 6-8 minutes. Add the garlic and cook for 30 seconds until fragrant.

  3. Sprinkle the gluten-free flour over the onion/mushroom mixture and stir to cook for a minute. Increase the heat and add the beef broth, stirring until smooth and scraping up the bottom of the pan. Cook for 2-3 minutes.

  4. Slowly add the Worcestershire sauce, whisking/stirring until smooth and let simmer for 5 minutes or so. Stir in the cream and heat through. Season to taste with salt/pepper.

  5. Serve over noodles, rice or mashed potato

Nutrition Information

Serves 4
Calories: 385
Protein: 32.5g
Carbohydrate: 15g
Fat: 27.5g

Munch, MUNCH, Munch - Meal Prep Recipes, MUNCH - RecipesKirsty Holmes