Beef Stroganoff
This dairy-free Beef Stroganoff tastes just like grandmas! It is thick and creamy and perfect served over egg noodles or even your favorite veggies.
Prep Time30 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 30 minutes mins
Course: Main Course
Cuisine: German
Keyword: beef, dairy-free, gluten-free, grain-free, main course, Paleo
- 2 # beef, stew meat or sirloin or chuck steak, cut into bite sized pieces
- 3 tbsp ghee or avocado oil
- 1 ½ cup yellow onion, small diced (about 1 large onion)
- ½ cup shallots, small diced
- 3 tbsp garlic, minced (about 3 large cloves)
- 4 cups mushrooms such as shittakes or cremini , diced
- 32 oz beef stock
- 1 ½ cup lite coconut milk (use canned if possible)
- 2 tbsp tapioca starch
- 2 tbsp water
- 1 tsp salt
- ½ tsp black pepper
In a large skillet, add the ghee or avocado oil and brown small batches of the beef until brown on all sides. Make sure to sear in small batches or the pan will become overcrowded and the beef will not get that nice crispy sear. As you are browning, remove any beef from the pan that is already cooked and set aside before adding more
Once all the beef is browned, add the beef to the skillet along with the chopped mushrooms, yellow onion, shallots and garlic. You may need to add a splash more of ghee or avocado oil. Saute until everything is soft and tender, about five minutes
Add the beef stock and allow the dish to simmer on low for about one hour or until the beef is tender and falls apart.
Add the lite coconut milk, salt and pepper and mix. In a small dish, add the tapioca starch and the water and mix. While the beef stock is boiling in the skillet, add the tapioca slurry all over the pan. Don't pour into one spot but rather pour all over the dish. Stir and mix thoroughly to allow the dish to thicken. It will thicken almost immeditately. Season with more salt and pepper if needed. Serve with your favorite sides and enjoy!