I’ve wanted to prepare Stroganoff with Almond Milk, and I finally did it! The results? Perfect.
I kept everything chunky and rustic for a very hearty dish and it turned out just delicious!
Rustic and Chunky Paleo Beef Stroganoff
- 2 tablespoons coconut oil
- 2 tablespoons water
- 1 pound stew beef, large chunks
- 8 ounces mushrooms, large slices
- 1 onion, large chunks
- 5 cloves garlic, roasted or fresh, diced
- 1/2 cup vegetable broth
- 1/4 cup unsweetened almond milk
- 1/4 teaspoon black pepper
- 1 tablespoon parsley (and a pinch!)
To a skillet pan over medium heat, add 1 tablespoon coconut oil and melt. Add in the stew beef and brown on all sides, about 5 minutes and remove from the pan. Next, add the other tablespoon of oil and cook the mushrooms. Cook about 5 minutes and add to the beef.
Add 1 tablespoon water to the pan with the onions. Cook about 5 minutes and add the garlic in the last minute of cooking the onions. Add both to the beef. Add the broth, almond milk, and black pepper to the pan and stir.
Return the beef and vegetables to the pan and simmer for about 5 minutes. Add the parsley and stir. When you serve it, sprinkle the pinch of parsley on top. Yum!
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