1 Onion, chopped
2 Garlic Cloves, chopped
500g Beef Strips
1 Tablespoon Paprika (Hot, Smoked or Sweet)
300g Mushrooms, sliced (choose your own variety)
3 Tablespoons Tomato Paste
500ml Beef or Vegetable Stock
1 Can Coconut Cream (400ml)
1 Teaspoon Dijon Mustard
1 Tablespoon Parsley, chopped
Pinch Cayenne Pepper (optional)
Himalayan Pink Salt and Freshly Cracked Black Pepper
Coconut Oil, as required
1. Preheat oven to 160C.
2. Heat a casserole dish on the stove top, add coconut oil, brown the beef strips in batches. Take beef strips out and set aside.
3. Add more coconut oil, once melted saute the onion and garlic. Once softened add mushrooms and saute for 5 minutes stirring occasionally.
4. Add beef strips back in, paprika, tomato paste, stock, coconut cream, mustard, cayenne if using and parsley. Season with salt and pepper.
5. Bring to the boil and transfer to a hot oven with the lid on for 2 hours until meat is tender.
Serve the Beef Stroganoff with either fluffy quinoa, sweet potato mash, basmati rice or gluten free pasta.