Paleo Beef Stroganoff Bites

Ingredients

• 1 lb Beef sirloin, thinly sliced
• 8 oz Mushrooms, sliced
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 cup Coconut milk
• 1/2 cup Beef broth
• 1 tbsp Dijon mustard
• 1 tbsp Coconut aminos
• 1 tbsp Tapioca flour
• 2 tbsp Olive oil
• 1 large Zucchini, sliced into 1/2-inch rounds
• 2 tbsp Fresh parsley, chopped

Instructions

1. 1Heat 1 tablespoon of the 2 tablespoons of olive oil in a 12-inch skillet over medium-high heat (350-400°F / 175-200°C). Add the 1 lb of thinly sliced beef sirloin and cook for 3-5 minutes, stirring occasionally, until it is browned on all sides. Remove the browned beef from the skillet and set it aside in a bowl.
2. 2Add the remaining 1 tablespoon of olive oil to the same skillet, if needed. Add the 1 medium chopped onion and the 8 oz sliced mushrooms. Cook over medium heat (300-350°F / 150-175°C) for 5-7 minutes, stirring occasionally, until the onions are translucent and the mushrooms have softened and released their moisture.
3. 3Stir in the 2 minced cloves of garlic and cook for 1 minute until fragrant. Pour in the 1 cup of coconut milk and the 1/2 cup of beef broth. Stir in the 1 tablespoon of Dijon mustard and the 1 tablespoon of coconut aminos, then bring the mixture to a gentle simmer over medium heat.
4. 4Sprinkle the 1 tablespoon of tapioca flour evenly over the simmering sauce, whisking continuously and vigorously, for 1-2 minutes until the sauce visibly thickens to a creamy consistency.
5. 5Return the cooked beef sirloin to the skillet. Reduce the heat to low (200-250°F / 95-120°C) and simmer gently for 10 minutes, stirring occasionally, to allow the flavors to meld and the beef to become tender. The sauce should be thick and coating the beef and mushrooms.
6. 6While the Stroganoff simmers, heat a separate large skillet (or clean the first one) over medium heat (300-350°F / 150-175°C). Place the 1 large zucchini, sliced into 1/2-inch rounds, in a single layer in the hot skillet. Cook for 2-3 minutes per side until they are tender-crisp and lightly browned.
7. 7Carefully spoon the beef Stroganoff mixture onto the cooked zucchini rounds. Garnish with the 2 tablespoons of chopped fresh parsley and serve immediately.

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