Beef Stroganoff with Coconut Cream

Ingredients

• 1.5 lb Beef sirloin, sliced thinly
• 12 oz Egg-free Noodles
• 1 can Coconut cream
• 1 cup Beef broth
• 8 oz Cremini mushrooms, sliced
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 2 tbsp Dijon mustard
• 2 tbsp Olive oil
• 2 tbsp Fresh parsley, chopped
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Place a large pot of water on the stove over high heat. Bring the water to a rolling boil. Add the 12 oz 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 a 12-inch skillet over medium-high heat (375°F / 190°C). Add the 2 tbsp Olive oil. Once the oil shimmers, add the 1.5 lb 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 12-inch skillet, add the 1 medium Onion, which is already chopped, and the 8 oz Cremini mushrooms, which are already sliced. Cook over medium-high heat (375°F / 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 (375°F / 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 (150°F / 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 1.5 lb 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 (150°F / 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 160°F (71°C) when measured with a meat thermometer.
7. 7Divide the cooked 12 oz 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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