When I was a newly-married, Beef Stroganoff was often a staple on my dinner table for want-to-impress guests. It's not only one of the most famous dishes in the world ... it's also pretty simple.
I've shared with you before that my mother was a terrible cook. So the only cooking instruction I ever got was from my Aunt Jessie. My parents would often drop me at her house and drive to the Catskills for a weekend away.
Aunt Jessie was the brilliant cook of the family. Everything was made from scratch. The live carp was clubbed in front of me to make the best gefilte fish I've ever had. And I don't like fish.
Those were great experiences. And savors my nose can recall to this day. But when I married I could only cook like two things ... spaghetti and ... I can't even remember the other
So I set out to be the perfect homemaker. The first thing I did ... order the Time-Life series, Foods of the World. I still have all 28 volumes over 50 years later ... and all the little recipe books too.
Traditional Beef Stroganoff is from the Russian cookbook. It calls for a whole pint of sour cream. So when I saw this recipe, I couldn't wait to make it.
Because it's not only Paleo but dairy-free (some Keto recipes aren't). You can also buy canned coconut cream, which I used here instead of the milk. I also swapped out the mustard paste in the traditional recipe for prepared Dijon mustard; it adds an extra layer of flavor.
Serve on a bed of summer squash (pictured), zoodles, or cauliflower rice. Or Gluten Free noodles if that's your pleasure.
This is super-simple, takes only a few minutes to prep and cook, and is DEE-LISH. Eat it up ... FOR REAL!
AuthorJill PlaceOne of the most famous dishes in the world ... Beef Stroganoff ... made simple and Paleo but just as delicious as the original. AND I've included several tweaks FROM the original once served to Russian czars to make it even more yummy.
Place can of coconut milk in the fridge the night before. If you forget to do this, you can place the can in the freezer just before you start prepping the recipe (or use canned coconut cream).
Clean the mushrooms, then thinly slice them. Thinly slice the onions (or fennel).
Add the ground beef to a large saute pan along with a few grindings of salt, garlic powder, and pepper. Saute over medium heat, breaking up clumps, until cooked through and no longer pink. Add cassava flour and stir until beef is coated. Place browned meat in bowl and set aside.
Add ghee to same pan. Add onions and saute 5 to 7 minutes until soft. Add mushrooms and saute 3 to 5 minutes more until browned.
Add the beef broth, mustard, and the coconut cream to the pan. Stir to incorporate, then add back the beef. Simmer until thickened. If the mixture is too thick, add more beef broth to desired consistency. Serve over rice, cauliflower rice, or cooked spiralized vegetables.
Ingredients
Directions
Place can of coconut milk in the fridge the night before. If you forget to do this, you can place the can in the freezer just before you start prepping the recipe (or use canned coconut cream).
Clean the mushrooms, then thinly slice them. Thinly slice the onions (or fennel).
Add the ground beef to a large saute pan along with a few grindings of salt, garlic powder, and pepper. Saute over medium heat, breaking up clumps, until cooked through and no longer pink. Add cassava flour and stir until beef is coated. Place browned meat in bowl and set aside.
Add ghee to same pan. Add onions and saute 5 to 7 minutes until soft. Add mushrooms and saute 3 to 5 minutes more until browned.
Add the beef broth, mustard, and the coconut cream to the pan. Stir to incorporate, then add back the beef. Simmer until thickened. If the mixture is too thick, add more beef broth to desired consistency. Serve over rice, cauliflower rice, or cooked spiralized vegetables.
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