Beef Stroganoff with Coconut Cream

Instructions

1. 1Place a large pot of water on the stove over high heat. Bring the water to a rolling boil. Add the about 340 g Egg-free Noodles and cook for 8-10 minutes, or until the noodles are tender but still firm to the bite. Carefully drain the cooked noodles in a colander and set them aside.
2. 2Place an approximately 30 cm skillet over medium-high heat (190°C). Add the 2 tbsp Olive oil. Once the oil shimmers, add the about 680 g Beef sirloin, which is already sliced thinly, to the skillet in a single layer. Cook the beef for 2-3 minutes per side until it is browned on all sides. Use a slotted spoon to transfer the cooked beef to a clean plate and set it aside.
3. 3To the same about 30 cm skillet, add the 1 medium Onion, which is already chopped, and the about 225 g Cremini mushrooms, which are already sliced. Cook over medium-high heat (190°C), stirring occasionally, for 5-7 minutes, until the onions are softened and translucent, and the mushrooms have released their liquid and started to brown. Add the 2 cloves Garlic, which are already minced, and cook for 1 minute more, stirring constantly, until the garlic becomes fragrant.
4. 4Pour in the 1 cup Beef broth and stir in the 2 tbsp Dijon mustard. Bring the liquid to a gentle simmer over medium-high heat (190°C), using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let the mixture simmer for 2 minutes.
5. 5Reduce the heat to low (65°C). Stir in the 1 can Coconut cream until it is fully combined and the sauce is smooth. Season the sauce with the 1 tsp Salt and the 0.5 tsp Black pepper, stirring to distribute evenly.
6. 6Return the cooked about 680 g Beef sirloin to the skillet with the sauce. Stir gently to coat all the beef pieces with the sauce. Let the mixture simmer gently on low heat (65°C) for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the beef is heated through. The internal temperature of the beef should reach 72°C when measured with a meat thermometer.
7. 7Divide the cooked about 340 g Egg-free Noodles evenly among four plates or bowls. Spoon the Beef Stroganoff mixture generously over the noodles on each plate. Garnish each serving with the 2 tbsp Fresh parsley, which is already chopped, just before serving.

Substitutions

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