Dairy-Free Russian Beef Stroganoff with Egg Noodles

Ingredients

• 1.5 lbs Beef Sirloin
• 1 lb Egg-Free Noodles
• 8 oz Mushrooms
• 1 medium Onion
• 1 can Coconut Cream
• 1 cup Beef Broth
• 1 tbsp Dijon Mustard
• 2 tbsp Olive Oil
• 2 cloves Garlic
• 1 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Black Pepper

Instructions

1. 1Cook the 1 lb of egg-free noodles in a large pot of boiling water until tender, following the package instructions. Drain the noodles and set them aside.
2. 2Slice the 1.5 lbs of Beef Sirloin into thin strips, about 1/4-inch thick. In a medium bowl, combine the beef strips with 1 tsp Salt, 0.5 tsp Black Pepper, and 1 tsp Paprika, tossing to coat evenly.
3. 3Heat 2 tbsp Olive Oil in a large 12-inch skillet over medium-high heat, approximately 400°F (200°C). Add the seasoned beef strips in a single layer, being careful not to overcrowd the pan (you may need to do this in batches). Sear the beef for 2-3 minutes per side until browned. Remove the browned beef from the skillet and set it aside on a clean plate.
4. 4Add the 8 oz of sliced Mushrooms and the 1 medium Onion, chopped, to the same skillet. Cook over medium heat, approximately 300°F (150°C), for 5-7 minutes, stirring occasionally, until the vegetables have softened. Add the 2 cloves of Garlic, minced, and cook for 1 more minute until fragrant.
5. 5Pour the 1 can of Coconut Cream and 1 cup of Beef Broth into the skillet with the vegetables. Stir in the 1 tbsp Dijon Mustard. Bring the mixture to a gentle simmer over medium heat, approximately 300°F (150°C), stirring constantly.
6. 6Return the seared beef strips to the skillet with the simmering sauce. Reduce the heat to low, approximately 250°F (120°C), and let it simmer for 5-10 minutes, stirring occasionally, until the sauce has thickened slightly and the beef is heated through. The sauce should coat the back of a spoon.
7. 7Serve the Dairy-Free Russian Beef Stroganoff immediately over the prepared 1 lb of egg-free noodles.

Substitutions

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