This recipe is delicious and comforting, yet won’t leave you slaving over the stove for hours. In fact the whole thing can be made within half an hour including prep time – great when you want a hot, home-cooked and indulgent dish in a hurry.
If you get your rice cooked first, allowing it to sit with a tea towel or piece of kitchen roll over the top when done, and prep your veg so you can just get them steaming a few minutes before you want to eat, you can focus your attention on the stroganoff.
This recipe is rich in protein, bioavailable iron and vitamin B12 which all help to boost and balance our energy levels. It’s also suitable for those with allergies to gluten and dairy and even works with grain-free or paleo diets. You may be wondering if the coconut yoghurt makes it taste too coconutty – I’ve tried it both with sour cream and coconut yogurt; both work equally well and no one could detect any trace of coconut flavour from the yoghurt.
|500g good quality organic steak (I used rib eye), trimmed of excess fat
|1 tbsp coconut or rice flour
|2 tbsp coconut oil (deoderised, odourless coconut oil is good for this)
|1 tbsp butter or ghee
|2 shallots, finely diced
|200g button mushrooms, sliced
|2 garlic cloves, grated or crushed
|75ml dry white wine
|250ml fresh chicken or beef stock
|1-2 tbsp sour cream or plain coconut yoghurt
|Sea salt and black pepper
Slice the steak into strips, and sprinkle over the flour to coat lightly. Heat the coconut oil in a large frying or sauté pan until the pan is hot.
Add the steak strips and cook for about a minute on each side to brown but not cook through. Set aside on a plate. Then melt the butter or ghee over a low heat and soften the shallots for five minutes, then add the mushrooms and garlic and cook gently for another few minutes until the mushrooms are soft.
Turn up the heat then add the stock and wine, and bring it up to a simmer. Allow it to simmer for a few minutes so it reduces a little. Taste and season at this stage so you are happy with the flavour, then add the beef strips, and allow the sauce to simmer until the beef is heated through and the sauce is the consistency of gravy.
Then turn off the heat, stir through the sour cream or coconut yoghurt and serve immediately with rice and green beans.