TKS Beef Stroganoff, Whole30 compliant, paleo & keto
Ready In:
30 min
Servings
6
Good For:
Whole30, paleo, keto
Ingredients
– 2 tbs olive oil or butter
– 2 tbs umami powder
– 1 lb shredded angus steak (or 2 large sirloin steaks)
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup mushrooms, sliced
– 2 tbs tomato paste
– 2 tbs yellow mustard
– 2 cups beef broth
– 1 can coconut milk
– Salt & pepper to taste
– 1 tsp chili flake for heat (optional)
– Serve over rigatoni, spaghetti squash, or in roasted spaghetti squash boats
– 2 tbs umami powder
– 1 lb shredded angus steak (or 2 large sirloin steaks)
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 cup mushrooms, sliced
– 2 tbs tomato paste
– 2 tbs yellow mustard
– 2 cups beef broth
– 1 can coconut milk
– Salt & pepper to taste
– 1 tsp chili flake for heat (optional)
– Serve over rigatoni, spaghetti squash, or in roasted spaghetti squash boats
Step by Step Instructions
Step 1
Shredded method: season steak with salt, pepper, and umami seasoning. In a large cast iron skillet, heat olive oil over medium heat and sear steak in batches, approximately 1-2 minutes per side. Do not overcrowd your pan, as the steak will steam instead of sear. Remove and rest on a lined baking sheet in a single layer.
Sirloin method: season steak with salt & pepper. In a large Dutch oven, heat olive oil over medium heat and sear steak on all 6 sides, approximately 2 minutes per side. Remove and set aside to rest.
Step 2
Add sliced onion to the same pan and sauté for 3 minutes. Deglaze the pan with 1/3 cup beef broth and scrape up all the brown bits on the bottom. Add mushrooms, sauté for 3 minutes. Add garlic, sauté another 2-3 minutes. Season with salt and pepper.
Step 3
Add tomato paste to pan and cook until a rich brownish red color, approximately 2 minutes. Add remaining broth and yellow mustard, whisk until combined. Use remaining stock as needed, based on how thick you want your sauce.
Step 4
Shake up your coconut milk and add 1/2 to the sauce. I ended up pouring in the whole can, but you can hold back if you want less creaminess. Simmer the sauce for 5 minutes to reduce and thicken. Taste and season as needed. If your sauce is too thick, add more stock. If it’s too thin, continue reducing over heat. When you get it where you want it to be, turn off the heat and add steak back in.
Step 5
Serve over spaghetti squash (for low carb, Whole30 compliant, keto or paleo diet) or you can cook rigatoni pasta and finish it in your sauce if you’d prefer.
