Saturday, 8 February 2014

Beef Stroganoff

You know those dinners that taste so good, you're dancing between thinking "I'm really glad I didn't cook more of that, because I'd eat it all right now" and "Why didn't I cook enough for leftovers??" This is one of those meals... it's unbelievably simple to make & is absolutely gorgeous...

Steak, onions & mushrooms in a creamy sauce... how could anyone not like that?!

  • 150g steak, cut into strips
  • 1 piece of streaky bacon
  • 125g chestnut mushrooms, sliced
  • 1 onion, finely chopped
  • 1 garlic clove, minced
  • 150ml full fat coconut milk
  • 100ml homemade vegetable stock
  • 1 tbsp Greek Yoghurt (or coconut cream if you want to keep it dairy free)
  • 1 tsp smoked paprika
  • 1 tsp fresh parsley
  • sea salt & pepper

Season steak with salt and pepper. 

Add chopped bacon to a pan, and cook to render the fat. (You could use coconut oil instead and leave out the bacon, but I love the flavour). 

Add the steak and cook for 4-5 minutes until browned. Remove meat from pan & set aside. 

Next, place the mushrooms,onions & garlic in the same pan & cook in the juices from the meat.

Once this is almost cooked, add coconut milk & stock. Increase the temperature and allow to boil to reduce & thicken the sauce. 

Lower the heat to a gentle simmer & add the cooked meat, Greek yoghurt, paprika & parsley. Simmer for a further 8 minutes until thickened & everything is cooked through. (Don't boil or the Greek yoghurt will separate.

Serve with steamed vegetables, vegetable mash or cauliflower rice... or just serve on it's own for a delicious warming meal... 

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