PALEO BEEF STROGANOFF
- 1 lb Beef Tenderloin (cut into strips)
- 6 T Margarine (or other cooking fat)
- 1 Onion (medium) (chopped)
- 8 oz Mushrooms (sliced)
- 2 Garlic (cloves) (minced)
- 1/4 C White wine (dry)
- 1 C Beef stock
- 1 C Coconut milk
- 1 T Parsley (fresh) (finely chopped)
- Sea salt & freshly ground black pepper to taste
DIRECTIONS
- 1. Heat a large skillet over a medium-high heat & allow 2 T of your cooking fat to melt.
- 2. Add the beef strips & cook on each side for just one minute, until golden brown but
not cooked through, then remove from the pan & set aside. - 3. Saute the mushrooms in the same pan, just enough time so that they begin to take a
golden color. - 4. Remove & set aside.
- 5. Saute the onions & garlic until tender.
- 6. Leave them in the pan & add the white wine.
- 7. Cook for a few minutes so that the alcohol burns off & the brown bits stuck to the
bottom of the pan come up.
- 8. At this point, add the coconut milk & beef broth, stirring until a consistent creamy sauce
takes shape - 9. Return the beef & mushrooms to the skillet & allow them to simmer slightly for 5 to
7 minutes. - 10. You may need to turn the temperature down to prevent the sauce from boiling.
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