Category

 

 1 lb sirloin steak, cut into thin strips
 4 tbsp ghee or avocado oil, divided
 1 onion, chopped
 3 cloves garlic, minced
 8 oz button or baby bella mushrooms, sliced
 2 cups beef broth
 1 (5.4 oz.) can coconut cream
 ¼ tsp apple cider vinegar
 juice of 1/2 a lemon
 1 tsp Dijon mustard
 1 tbsp coconut aminos
 2 tbsp arrowroot flour
 salt and pepper, to taste
 1 package frozen cauliflower rice
1

In a large high-sided skillet, heat 2 tablespoons of oil or ghee over medium-high heat. Add steak in a single layer, season with salt and pepper, and brown on each side, about 2 to 3 minutes per side. Remove steak and transfer to a plate.

2

Lower heat to medium and add the remaining 2 tablespoons of oil or ghee to the skillet. Add onions and season with a pinch of salt, saute for 3 to 4 minutes until soft. Add in sliced mushrooms and stir occasionally until cooked, about 5 minutes. Add in minced garlic and cook for one minute, until fragrant.

3

In a large bowl, whisk together the beef broth, coconut aminos, dijon mustard, and arrowroot flour until smooth. Add mixture to skillet, stir to combine, and simmer for about 5 minutes.

Meanwhile, in a medium-sized bowl, whisk together the coconut cream, lemon juice, apple cider vinegar, and a pinch of salt. Add steak and reserved juices to the skillet along with the coconut cream mixture. Stir to combine and simmer for 5 minutes.

4

While Stroganoff is simmering, cook frozen cauliflower rice according to package instructions.

Serve stroganoff over cauliflower rice and garnish with fresh chopped parsley.

Ingredients

 1 lb sirloin steak, cut into thin strips
 4 tbsp ghee or avocado oil, divided
 1 onion, chopped
 3 cloves garlic, minced
 8 oz button or baby bella mushrooms, sliced
 2 cups beef broth
 1 (5.4 oz.) can coconut cream
 ¼ tsp apple cider vinegar
 juice of 1/2 a lemon
 1 tsp Dijon mustard
 1 tbsp coconut aminos
 2 tbsp arrowroot flour
 salt and pepper, to taste
 1 package frozen cauliflower rice

Directions

1

In a large high-sided skillet, heat 2 tablespoons of oil or ghee over medium-high heat. Add steak in a single layer, season with salt and pepper, and brown on each side, about 2 to 3 minutes per side. Remove steak and transfer to a plate.

2

Lower heat to medium and add the remaining 2 tablespoons of oil or ghee to the skillet. Add onions and season with a pinch of salt, saute for 3 to 4 minutes until soft. Add in sliced mushrooms and stir occasionally until cooked, about 5 minutes. Add in minced garlic and cook for one minute, until fragrant.

3

In a large bowl, whisk together the beef broth, coconut aminos, dijon mustard, and arrowroot flour until smooth. Add mixture to skillet, stir to combine, and simmer for about 5 minutes.

Meanwhile, in a medium-sized bowl, whisk together the coconut cream, lemon juice, apple cider vinegar, and a pinch of salt. Add steak and reserved juices to the skillet along with the coconut cream mixture. Stir to combine and simmer for 5 minutes.

4

While Stroganoff is simmering, cook frozen cauliflower rice according to package instructions.

Serve stroganoff over cauliflower rice and garnish with fresh chopped parsley.

Notes

Dairy-Free Beef Stroganoff with Cauliflower Rice

Pin It on Pinterest