a simple real food recipe :: beef stroganoff :: allergen free options
 
 
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Ingredients
  • 2 lbs grassfed beef stew meat (run a meat tenderizer over them a little to help them tender up a bit)
  • ¾ cup arrowroot for dredging
  • Friendly fat for cooking in (butter, coconut oil, lard)
  • 1 onion, finely chopped
  • 1 green pepper, finely chopped
  • ½ lb white mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 cups beef stock or chicken stock (homemade preferable for nutrients and to avoid BPA and preservatives)
  • ¼ cup whole sour cream
  • Sea salt/pepper to taste
Instructions
  1. Sea salt and pepper the stew meat before dredging in the arrowroot – well season!
  2. Dredge the meat in the arrowroot, and brown in a very hot, large pan or electric fry pan with lots of the friendly fat to cook in. Don’t cook it all the way though – just get it nice brown on the sides. It will cook the rest of the way later. Set the meat aside once it’s done cooking.
  3. Add more friendly fat to the pan along with the onion, green pepper, and mushrooms. Add a few pinches of sea salt and some pepper while they cook. Saute until the veggies are cooked through and cooked down.
  4. Add the beef and stock to the pan with the veggies and bring to a simmer. Bring the heat down low and simmer for about 10 minutes stirring occasionally. The arrowroot on the meat will thicken the stock and make a rich sauce.
  5. Turn the heat OFF and stir around a little. Add the sour cream after the simmering bubbles have gone away. You DON’T want to bubble the sour cream or it will separate. Just fold it in after the heat has been off for a couple minutes and it will be great.
  6. Scoop over cooked brown rice noodles, rice, or baked potato!
Recipe by the SIMPLE moms at https://www.thesimplemoms.com/a-simple-real-food-recipe-beef-stroganoff-allergen-free-options/