Dairy-Free Beef Stroganoff with Cauliflower Rice
by FASST | Jan 15, 2021 |
1 lb sirloin steak, cut into thin strips
4 tbsp ghee or avocado oil, divided
1 onion, chopped
3 cloves garlic, minced
8 oz button or baby bella mushrooms, sliced
2 cups beef broth
1 (5.4 oz.) can coconut cream
¼ tsp apple cider vinegar
juice of 1/2 a lemon
1 tsp Dijon mustard
1 tbsp coconut aminos
2 tbsp arrowroot flour
salt and pepper, to taste
1 package frozen cauliflower rice
1In a large high-sided skillet, heat 2 tablespoons of oil or ghee over medium-high heat. Add steak in a single layer, season with salt and pepper, and brown on each side, about 2 to 3 minutes per side. Remove steak and transfer to a plate.
2Lower heat to medium and add the remaining 2 tablespoons of oil or ghee to the skillet. Add onions and season with a pinch of salt, saute for 3 to 4 minutes until soft. Add in sliced mushrooms and stir occasionally until cooked, about 5 minutes. Add in minced garlic and cook for one minute, until fragrant.
3In a large bowl, whisk together the beef broth, coconut aminos, dijon mustard, and arrowroot flour until smooth. Add mixture to skillet, stir to combine, and simmer for about 5 minutes.
Meanwhile, in a medium-sized bowl, whisk together the coconut cream, lemon juice, apple cider vinegar, and a pinch of salt. Add steak and reserved juices to the skillet along with the coconut cream mixture. Stir to combine and simmer for 5 minutes.
4While Stroganoff is simmering, cook frozen cauliflower rice according to package instructions.
Serve stroganoff over cauliflower rice and garnish with fresh chopped parsley.
Ingredients
1 lb sirloin steak, cut into thin strips
4 tbsp ghee or avocado oil, divided
1 onion, chopped
3 cloves garlic, minced
8 oz button or baby bella mushrooms, sliced
2 cups beef broth
1 (5.4 oz.) can coconut cream
¼ tsp apple cider vinegar
juice of 1/2 a lemon
1 tsp Dijon mustard
1 tbsp coconut aminos
2 tbsp arrowroot flour
salt and pepper, to taste
1 package frozen cauliflower rice
Directions
1In a large high-sided skillet, heat 2 tablespoons of oil or ghee over medium-high heat. Add steak in a single layer, season with salt and pepper, and brown on each side, about 2 to 3 minutes per side. Remove steak and transfer to a plate.
2Lower heat to medium and add the remaining 2 tablespoons of oil or ghee to the skillet. Add onions and season with a pinch of salt, saute for 3 to 4 minutes until soft. Add in sliced mushrooms and stir occasionally until cooked, about 5 minutes. Add in minced garlic and cook for one minute, until fragrant.
3In a large bowl, whisk together the beef broth, coconut aminos, dijon mustard, and arrowroot flour until smooth. Add mixture to skillet, stir to combine, and simmer for about 5 minutes.
Meanwhile, in a medium-sized bowl, whisk together the coconut cream, lemon juice, apple cider vinegar, and a pinch of salt. Add steak and reserved juices to the skillet along with the coconut cream mixture. Stir to combine and simmer for 5 minutes.
4While Stroganoff is simmering, cook frozen cauliflower rice according to package instructions.
Serve stroganoff over cauliflower rice and garnish with fresh chopped parsley.
Dairy-Free Beef Stroganoff with Cauliflower Rice
