Dairy-Free Beef Stroganoff with Coconut Cream

Ingredients

• about 450 g Beef Sirloin
• about 225 g Cremini Mushrooms
• 1 medium Onion
• 2 cloves Garlic
• 1 can Coconut Cream
• 1 cup Beef Broth
• 1 tbsp Dijon Mustard
• 2 tbsp Olive Oil
• 1 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Black Pepper
• about 450 g Egg-Free Noodles

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

Instructions

1. 1Slice the about 450 g Beef Sirloin into thin strips, approximately 0.635 cm thick and 5.08 cm long. In a medium bowl, toss the beef strips with the 1 tsp Salt and 0.5 tsp Black Pepper until evenly coated.
2. 2Heat the 2 tbsp Olive Oil in a large 30.48 cm skillet over medium-high heat, aiming for about 204.4°C (200°C). Add half of the seasoned beef strips in a single layer to avoid crowding the pan, and sear for 1-2 minutes per side until they are deeply browned on the outside. Remove the browned beef from the skillet and set it aside on a clean plate; repeat this process with the remaining beef strips.
3. 3Add the 1 medium Onion, chopped into 1.27 cm pieces, and the about 225 g Cremini Mushrooms, sliced 0.635 cm thick, to the same 30.48 cm skillet. Cook over medium heat, about 175°C, stirring occasionally for 5-7 minutes, until the onion pieces are softened and translucent, and the mushrooms have released their liquid and started to turn golden brown.
4. 4Add the 2 cloves Garlic, minced, to the skillet with the onions and mushrooms. Cook for 1 minute, stirring constantly, until you can clearly smell its fragrant aroma.
5. 5Pour in the 1 can Coconut Cream, 1 cup Beef Broth, 1 tbsp Dijon Mustard, and 1 tsp Paprika into the skillet. Stir all ingredients together thoroughly until they are well combined, then bring the sauce to a gentle simmer over medium heat, about 175°C.
6. 6Return all of the seared beef strips, along with any accumulated juices from the plate, to the skillet with the simmering sauce. Reduce the heat to medium-low, about 150°C, and let it simmer gently for 10-15 minutes, stirring occasionally; the beef should become tender, and the sauce will thicken enough to coat the back of a spoon.
7. 7While the stroganoff simmers, bring a large pot of water to a rolling boil over high heat, about 100°C. Add the about 450 g Egg-Free Noodles to the boiling water and cook for 7-10 minutes, stirring occasionally, until the noodles are tender to the bite; carefully drain the cooked noodles well using a colander.
8. 8Serve the dairy-free beef stroganoff immediately by spooning generous portions over the hot, cooked egg-free noodles.

Substitutions

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