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.
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.
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.
While Stroganoff is simmering, cook frozen cauliflower rice according to package instructions.
Serve stroganoff over cauliflower rice and garnish with fresh chopped parsley.
Ingredients
Directions
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.
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.
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.
While Stroganoff is simmering, cook frozen cauliflower rice according to package instructions.
Serve stroganoff over cauliflower rice and garnish with fresh chopped parsley.