Beef stroganoff originated from 19th century Russia, but is now well known around the world. It is traditionally made from sautéed beef cubes in a sauce made with sour cream and mustard. The addition of mushrooms and sometimes other ingredients like red wine and tomato paste, came a lot later.
You can serve it over buttered potatoes like they do in Russia, rice like they do in Asia or commonwealth countries, or with some vegetables on the side as I have done.
Ingredients – serves 2
2 tbsp coconut oil
1 red onion
2 cloves of garlic
200g button mushrooms
1 tbsp. dried thyme
250g beef steak
1 cup beef stock (use chicken or herb if you don’t have beef)
⅓ cup creme fraiche
Salt and pepper
Thinly slice the onion and garlic and cut the mushrooms in half.
Season the beef steak with salt and pepper. Heat 1 tbsp. of coconut oil in a big frying pan, and once hot, sear the steak for 1 minute on each side. Remove the steak from the pan but leave the heat on.
Add the second tablespoon of coconut oil, then sauté the garlic and onion. Add the mushrooms and thyme and cook for a few minutes.
Once the steak has rested, thinly slice it into strips. Add back into the frying pan, and pour in the stock. Bring to the boil and simmer for 15 minutes or until the liquid has reduced by half. Stir in the creme fraiche and simmer for another 5minutes.
Serve alongside some freshly steamed vegetables, or zucchini noodles.