My mom used to make really good beef stroganoff when I was younger. It has been years since I have had it, so when I came upon this recipe I decided to try it. I still had some grass fed top sirloin in my freezer from our share of a cow that we bought last year. I originally wanted to put it over spaghetti squash, but our grocery store was out, so I made zucchini noodles to put it over instead.
To make the beef stroganoff you will need:
1 lb top sirloin cut into strips,
6 tblsp of ghee, or other paleo cooking fat,
1 onion, chopped,
8 oz sliced mushrooms,
2 cloves minced garlic,
1 cup beef stock,
1 cup coconut milk,
Salt and pepper.
For the zucchini noodles you will need:
2 tsp salt.
1. In a large skillet over medium heat allow 2 tablespoons of your cooking fat to melt. Add your beef and allow to brown on all sides. Season with a little salt and pepper. Then remove from skillet and set aside.
2. repeat the above step but tis time cooking your mushrooms. When they begin to change color remove them from the skillet and set aside.
3. Now repeat first step again, but this time with garlic and onions. Will probably take a little longer than the first to steps because you want to onions to start to become tender. Season with salt and pepper.
4. Once onion and garlic are cooked leave them in the skillet and add the coconut milk and beef broth and stir until the sauce begins to thicken.
5. Return the beef and mushrooms to the sauce and allow to simmer for 7-10 minutes. You may want to turn the heat down because you want to make sure not to over cook the meat or it will get chewy.
6. Now cut zucchini into noodle like strips, toss with salt.
7. Bring a pot of water to boil, throw zucchini in water and let boil for 1 minute. Remove from neat and top with stroganoff.