Dairy-Free Beef Stroganoff

Ingredients

• 1.5 lbs Beef sirloin, thinly sliced
• 8 oz Cremini mushrooms, sliced
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 cup Cashews, raw
• 1.5 cups Water
• 1 cup Beef broth
• 2 tsp Dijon mustard
• 1 tbsp Tapioca Starch
• 2 tbsp Olive oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 2 tbsp Fresh parsley, chopped

Instructions

1. 1Place the 1 cup raw cashews in a heatproof bowl and cover with hot water. Let them soak for at least 30 minutes.
2. 2While the cashews soak, place a 12-inch skillet over medium-high heat (400°F / 200°C) with 2 tablespoons olive oil. Add the 1.5 lbs beef sirloin, thinly sliced, and cook for 3-5 minutes, stirring occasionally, until browned on all sides. Remove the beef from the skillet and set it aside on a plate.
3. 3Add the 8 oz cremini mushrooms, sliced, and 1 medium onion, chopped, to the same skillet. Cook for 5-7 minutes, stirring often, until the onions are softened and the mushrooms have released their liquid and started to brown. Add the 2 cloves garlic, minced, and cook for 1 minute more until fragrant.
4. 4Drain the soaked cashews. Place the drained cashews, 1.5 cups water, 1 tablespoon tapioca starch, and 1 teaspoon salt into a high-speed blender. Blend on high speed until the mixture is completely smooth and creamy.
5. 5Pour the cashew cream mixture into the skillet with the onions and mushrooms. Stir in 1 cup beef broth and 2 teaspoons Dijon mustard. Bring the mixture to a simmer over medium heat (300°F / 150°C) and cook for 5 minutes, stirring occasionally, until the sauce has slightly thickened.
6. 6Return the cooked 1.5 lbs beef sirloin to the skillet. Stir everything together to coat the beef in the sauce. Let it simmer for 5 minutes more over medium-low heat (250°F / 120°C) until the beef is heated through.
7. 7Season the stroganoff with 0.5 teaspoon black pepper. Serve hot, garnished with 2 tablespoons fresh parsley, chopped.

Substitutions

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