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Welcome to the culinary corner of OAKLEY Wellness! Today, I’m delighted to share with you a scrumptious recipe from Paleo Running Mom for healthy beef stroganoff, perfect for those who crave the comforting flavors of this timeless dish without compromising on their wellness journey.
At its core, beef stroganoff is a dish that holds a special place in the hearts of many, with its rich, creamy sauce and tender strips of beef. This take on this classic favorite remains faithful to its traditional essence but takes a detour toward better health and nutrition.
Indulgence doesn’t always have to come at the cost of your well-being, and I’m here to prove it. By carefully selecting organic, grass-fed beef and incorporating a few clever ingredient swaps, this wholesome version retains all the delectable flavors while being kind to your body and brain.
From nutrient-packed mushrooms to a velvety coconut milk-based sauce, each component plays a vital role in transforming this beloved comfort food into a guilt-free culinary experience.
Whether you’re a seasoned home cook or a curious beginner, fear not! These step-by-step instructions and handy tips will guide you through the process, ensuring that the end result is nothing short of a delightful masterpiece.
So, if you’re ready for a flavorful journey that’s as wholesome as it is satisfying, join me as we venture into the world of healthy beef stroganoff. Prepare to tantalize your taste buds, nourish your body, and fall in love with a classic favorite all over again.
Let’s get cooking!
Healthy Beef Stroganoff
Ingredients
- 5 Tbsp ghee, divided
- 1.5 lbs top sirloin or tenderloin (thinly sliced into ½" x 2" strips), or ground beef
- 1 large onion, thinly sliced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 Tbsp coconut aminos
- 2 Tbsp arrowroot flour or tapioca
- 1 cup canned coconut cream
- 1 Tbsp fresh lemon juice
- 1 tsp dijon mustard
- Sea salt and black pepper, to taste
Instructions
- In a large deep skillet, melt 2 tablespoons of the ghee over medium-high heat.
- Add the steak in a single layer, season with salt and pepper, and let it cook for 3 minutes to brown. Flip or stir, and cook on the other side until browned, another 2 minutes. Then remove steak from pan with a slotted spoon, transfer to a plate, and set aside.
- Lower the heat to medium and the remaining 3 tablespoons of ghee to the skillet. Once it has melted, add the onions and sauté for about 3 minutes, until soft and fragrant. Add mushrooms and sauté for an additional 5-7 minutes, stirring occasionally, or until the mushrooms are cooked and the onions are soft, then add the garlic and sauté 1 minute, stirring occasionally.
- In a bowl or large measuring cup, whisk in together the beef broth, coconut aminos and arrowroot until smooth. Pour the mixture into the skillet and stir well to combine. Simmer for about 5 minutes, stirring occasionally. Meanwhile, in a separate small bowl whisk together the coconut cream, lemon juice, mustard and a pinch of sea salt. Stir the coconut cream mixture plus the cooked steak into the skillet and stir until combined. Taste and season with additional salt and pepper if needed, and cook just long enough to heat through.
- Garnish with parsley, if desired, and serve over cauliflower rice or your favorite veggie noodles. Enjoy!
You can serve this delicious dish over spaghetti squash, zoodles, lentil pasta, or lentil rice. Spaghetti squash is the Watson Family favorite!
To check out the original recipe or find more recipes by Paleo Running Mom, click here.