Beef Stroganoff (Gluten-free, Paleo, Primal, Perfect Health Diet friendly)
1 lb strip steak, trimmed of excess fat, sliced
salt and black pepper to taste
2 tbsp rice flour, divided (cassava flour or coconut flour okay, see note below)
3 tbsp ghee or butter, divided
1 shallot, diced
8oz white mushrooms, sliced
2 cloves garlic, minced
1/4 tsp ground mustard
1 pinch ground allspice
1/4 cup dry white wine
1 cup beef broth
1 tbsp sour cream (coconut cream okay)
chopped parsley to garnish
1. Pat the steak strips dry with paper towels, then season with salt and pepper and toss with 1 tbsp of the flour to give the pieces a light dusting.
2. Heat 2 tbsp of the ghee in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the steak and pan-fry, in batches to avoid overcrowding the skillet, until each side develops a nice crust, about 2 minutes per side. Set the steak aside.
3. Reduce heat to medium, then add the remaining 1 tbsp of ghee and the shallots. Saute until softened and translucent, about 3 minutes, stirring often. Add the mushrooms and saute until they start to release their liquid, about 3 minutes. Add the garlic and saute until aromatic, about 30 seconds.
4. Add the ground mustard, ground allspice, and the remaining 1 tbsp of flour to the mixture, then toss until evenly distributed and aromatic, about 1 minute. Add the white wine and broth; stir and simmer until it starts to thicken, about 1 minute, then add the steak and any accumulated juices. Simmer until the steak is warmed and the sauce is about as thick as gravy, about 1 minute.
5. Remove from the heat and stir in the sour cream. Taste and add salt and pepper as needed, then garnish with chopped parsley and serve. Some folks serve it with rice, while others, especially in the US, serve it with egg noodles.
** A note on flours: I typically use rice flour to thicken my sauces, because I feel that it best mimics the texture of a wheat flour roux. For those who avoid rice (it’s a contested ingredient in the Paleo community), cassava flour or coconut flour will work fine. For the photos in this recipe, I used Otto’s cassava flour, which thickened nicely but has a gummier consistency than rice flour. Likewise, coconut flour is usually a bit grittier than rice flour, and will sometimes tend to clump (but won’t be gummy).
** If using butter instead of ghee, be sure to watch the butter so it doesn’t burn while browning the steak, and adjust the heat as needed; there is a fine line between delicious browned butter and bitter burnt butter. One option would be to mix the butter with an oil like olive oil or coconut oil when browning to prevent the milk solids from burning. Ghee doesn’t contain milk solids, so there is no danger of it burning.
salt and black pepper to taste
2 tbsp rice flour, divided (cassava flour or coconut flour okay, see note below)
3 tbsp ghee or butter, divided
1 shallot, diced
8oz white mushrooms, sliced
2 cloves garlic, minced
1/4 tsp ground mustard
1 pinch ground allspice
1/4 cup dry white wine
1 cup beef broth
1 tbsp sour cream (coconut cream okay)
chopped parsley to garnish
1. Pat the steak strips dry with paper towels, then season with salt and pepper and toss with 1 tbsp of the flour to give the pieces a light dusting.
2. Heat 2 tbsp of the ghee in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the steak and pan-fry, in batches to avoid overcrowding the skillet, until each side develops a nice crust, about 2 minutes per side. Set the steak aside.
3. Reduce heat to medium, then add the remaining 1 tbsp of ghee and the shallots. Saute until softened and translucent, about 3 minutes, stirring often. Add the mushrooms and saute until they start to release their liquid, about 3 minutes. Add the garlic and saute until aromatic, about 30 seconds.
4. Add the ground mustard, ground allspice, and the remaining 1 tbsp of flour to the mixture, then toss until evenly distributed and aromatic, about 1 minute. Add the white wine and broth; stir and simmer until it starts to thicken, about 1 minute, then add the steak and any accumulated juices. Simmer until the steak is warmed and the sauce is about as thick as gravy, about 1 minute.
5. Remove from the heat and stir in the sour cream. Taste and add salt and pepper as needed, then garnish with chopped parsley and serve. Some folks serve it with rice, while others, especially in the US, serve it with egg noodles.
** A note on flours: I typically use rice flour to thicken my sauces, because I feel that it best mimics the texture of a wheat flour roux. For those who avoid rice (it’s a contested ingredient in the Paleo community), cassava flour or coconut flour will work fine. For the photos in this recipe, I used Otto’s cassava flour, which thickened nicely but has a gummier consistency than rice flour. Likewise, coconut flour is usually a bit grittier than rice flour, and will sometimes tend to clump (but won’t be gummy).
** If using butter instead of ghee, be sure to watch the butter so it doesn’t burn while browning the steak, and adjust the heat as needed; there is a fine line between delicious browned butter and bitter burnt butter. One option would be to mix the butter with an oil like olive oil or coconut oil when browning to prevent the milk solids from burning. Ghee doesn’t contain milk solids, so there is no danger of it burning.
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