Tuesday, January 1, 2013

Beef Stroganoff (grain free, dairy free!)

Beef stroganoff over sauteed cabbage
I got a really great deal on a whole beef tenderloin, the catch being of course that I had to butcher it myself. I got a whole bunch of steaks, but was also left with a large flat tip that looked like it would lend itself nicely to slicing and sauteeing. If you don't want to spend the money on tenderloin or the time on butchering a whole one, you could certainly substitute sirloin or another tender cut.

This recipe is adapted from one in Cook's Illustrated. I used my dairy-free coconut "sour cream" in place of the dairy in this recipe. You can see a step-by-step tutorial for making it if you scroll down on this page. The gravy is thickened with just a touch of arrowroot or tapioca. I did add a splash of vermouth but you could easily substitute white wine vinegar if you are doing Whole30 or similar.

Serves 2-4


  • About a pound of sliced beef tenderloin or sirloin
  • 8 oz crimini or white button mushrooms, wiped clean, stems trimmed, and mushrooms quartered
  • Half an onion, finely chopped
  • 2 cloves garlic, minced or pressed
  • 1/2 cup beef broth
  • 1.5 tsp dry mustard powder
  • 1 tsp tomato paste
  • 1 tsp arrowroot or tapioca flour
  • 2 Tbs vermouth or white wine, or 1 Tbs white wine vinegar mixed with 1 Tbs water
  • 1 recipe dairy-free sour cream as per the tutorial on this page
  • Fat of choice for sauteeing (I used ghee)
  • Salt and pepper to taste
  1. Heat a Dutch oven on medium-high heat. Saute the beef in your fat of choice until nicely browned. Set aside, season with salt and pepper, and cover. Meanwhile, microwave the mushrooms on high for 5 minutes to eliminate some of the liquid before sauteeing.
  2. Add a bit of extra fat to the pan and saute the onion and mushrooms until the onion is soft and translucent and the mushrooms are browned. Add the garlic, tomato paste, and mustard and saute for about 30 seconds longer.
  3. Add the wine (or diluted vinegar) and beef broth. Bring to a boil, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and simmer for 2-3 minutes or until thickened. 
  4. Sprinkle the arrowroot or tapioca over the top of the sauce, then mix it in. Add the beef plus any accumulated juices and simmer for a minute to meld flavors. Turn off the heat and swirl in 1/4 cup of the dairy-free "sour cream" (you will have some extra left over for topping). Taste and add more salt and pepper if desired.
  5. Serve with an extra blob of sour cream over sauteed cabbage, cauliflower "rice", or another veggie to soak up the gravy. Garnish with minced parsley and/or paprika if desired.


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