Print
Email
Add a photoMy husband wanted Beef Stroganoff and I don't eat dairy products. What to do? The end result is a wonderful beef with seared mushrooms in a coconut milk sauce. I achieved the creamy taste and texture I was looking for with a very mild coconut flavor. There is no tang of sour cream, but this dish does not need it. I served this with "buttered" egg noodles and Sweet & Sour Red Cabbage. Dinner was on the table in 30 minutes as well!
Ingredients
- 2 Tbsp vegetable oil
- 12 ounces cremini mushrooms, wiped clean and quartered or cut into sixths
- 3/4 lb tender beef such as filet mignon, sliced into 1/2 inch wide by 1/8 inch thick strips
- 1/2 cup low-sodium beef broth
- 1 Tb stick margarine
- 1/2 medium onion, minced
- 1 tsp tomato paste
- 1 tsp brown sugar
- 1 1/2 Tbsp flour
- 1/2 cup low-sodium chicken broth
- 1/2 cup coconut milk
- 8 oz egg noodles, cooked and tossed with 2 Tb margarine
- chopped parsley for garnish
Directions
- Heat 1/2 Tbsp oil in a large heavy skillet over medium high heat. Swirl to coat pan with oil. Add mushrooms and cook without stirring for 30 seconds, season with salt & pepper and continue to cook, stirring occasionally, until mushrooms are nicely browned, about 5 minutes. Transfer into a bowl and set aside.
- Return skillet to high heat, add 1/2 Tb oil and swirl to coat pan. Place 1/2 of the meat strips into the pan, separating them with tongs to make one layer. Cook without stirring for 2 minutes, turn strips over and cook about 1 minute, or until well browned. Season with salt & pepper and transfer to bowl with the mushrooms. Repeat with 1/2 Tb oil and remaining strips.
- Add beef broth to pan and scrap up all the browned bits stuck to the bottom. Reduce to 1/4 cup. Transfer broth to bowl with mushrooms and beef.
- Return skillet to medium-low heat and add 1 Tbsp margarine. When margarine is melted add onion, tomato paste and brown sugar. Cook, stirring, until onion is lightly browned, about 6 minutes. Stir in flour and whisk to incorporate. Gradually whisk in chicken broth. Increase heat to medium high and bring to a simmer, whisking constantly. Simmer for about 2 minutes, or until thickened. Add liquid from mushroom bowl back into skillet and add 1/2 cup coconut milk, whisking to mix well. Add mushrooms and beef and heat to warm through. Taste and adjust salt & pepper. Serve over noodles.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 330g | |
| Recipe makes 4 servings | |
| Calories 583 | |
| Calories from Fat 276 | 47% |
| Total Fat 31.38g | 39% |
| Saturated Fat 12.33g | 49% |
| Trans Fat 0.73g | |
| Cholesterol 97mg | 32% |
| Sodium 215mg | 9% |
| Potassium 879mg | 25% |
| Total Carbs 49.45g | 13% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.0g | 3% |
| Protein 26.1g | 42% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
