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. 1Cook egg-free noodles according to package directions. Drain and set aside.
2. 2In a large skillet or Dutch oven, heat olive oil over medium-high heat. Add beef and cook until browned on all sides. Remove beef from skillet and set aside.
3. 3Add onion and mushrooms to the skillet and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
4. 4Stir in beef broth and Dijon mustard. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
5. 5Reduce heat to low and stir in coconut cream. Season with salt and pepper.
6. 6Return beef to the skillet and simmer for 10-15 minutes, or until the sauce has thickened slightly.
7. 7Serve beef stroganoff over cooked noodles. Garnish with fresh parsley.

Substitutions

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