- 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...