Dairy-Free Beef Stroganoff

Ingredients

• about 450 g Beef sirloin, thinly sliced
• 1 medium Onion, chopped
• about 225 g Mushrooms, sliced
• 2 cloves Garlic, minced
• 1.5 cups Beef broth
• 1 cup Coconut cream
• 2 tbsp Nutritional yeast
• 1 tbsp Dijon mustard
• 2 tbsp Olive oil
• 2 tbsp Fresh parsley, chopped
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• about 340 g Egg-free noodles

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large pot, bring 10 cups of water to a rolling boil over high heat (100°C / 100°C). Add the about 340 g of egg-free noodles and cook for 8-10 minutes, or until they are tender when bitten. Drain the noodles thoroughly in a colander and set them aside.
2. 2Heat the 2 tbsp of olive oil in a 30.48 cm skillet over medium-high heat (176.7-190.6°C / 175-190°C). Add the about 450 g of thinly sliced beef sirloin and cook for 3-5 minutes, turning occasionally, until all sides are well browned. The internal temperature of the beef should reach at least 49°C at this stage. Remove the beef from the skillet and transfer it to a clean plate; set aside.
3. 3In the same 30.48 cm skillet, add the 1 medium chopped onion and about 225 g sliced mushrooms. Cook over medium heat (148.9-162.8°C / 150-160°C) for 5-7 minutes, stirring occasionally, until the onions are softened and the mushrooms have released their liquid and started to brown. Add the 2 cloves of minced garlic and cook for 1 minute more, stirring constantly, until the garlic is fragrant.
4. 4Pour the 1.5 cups of beef broth into the skillet. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet, incorporating them into the broth. Bring the broth to a gentle simmer over medium-high heat (93.33-98.89°C / 93-99°C).
5. 5Stir in the 1 cup of coconut cream, 2 tbsp of nutritional yeast, and 1 tbsp of Dijon mustard. Continue to simmer for 5 minutes, stirring occasionally, until the sauce begins to thicken slightly.
6. 6Return the cooked beef sirloin to the skillet with the sauce. Continue to simmer over medium-low heat (82.22-87.78°C / 82-88°C) for another 5-7 minutes, stirring occasionally, until the beef is heated through and the sauce has thickened to your desired consistency. The internal temperature of the beef should reach 63°C for medium-rare, or 71°C for well-done.
7. 7Stir in the 1/2 tsp of salt and 1/4 tsp of black pepper. Serve the stroganoff immediately over the drained about 340 g of egg-free noodles. Garnish each serving with the 2 tbsp of fresh chopped parsley.

Substitutions

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