Google+ Allergy-Free Vintage Cookery: Beef Stroganoff (DF, GF)


Monday, July 1, 2013

Beef Stroganoff (DF, GF)

Sometimes, you just can't shake the craving for the comfort foods of your youth.  I was always a sucker for the dairy-based sauce.

This week, I found myself with some leftover steak, and decided to try to use coconut "dairy" to replicate a sour cream sauce.  Things went much better than I expected, with the lucky additions of coconut yogurt for texture and the odd combination of ketchup, mustard and coconut aminos for flavor.  I know, it sounds weird, but it really works.

Have you tried coconut yogurt yet?  I'm not a big fan of the flavor, but it does work very well as an ingredient.

Keep the heat on this sauce low to avoid toughening the meat.

Dairy-Free Beef Stroganoff

3 cups leftover beef (steak, hamburger)
1 lg Vidalia onion, sliced thin
2 Tbsp olive oil or coconut oil
1 6 oz container plain "Greek Style" coconut yogurt (So Delicious brand)
1/2 cup coconut milk
2 Tbsp ketchup
2 Tbsp dijon mustard
salt & pepper
2 Tbsp coconut aminos
chopped chives to garnish

In a large frying pan, heat the onion in the oil over medium, until the onion is soft and golden, about 15 minutes.  Dice and return to the pan.

In the same pan, combine all of the remaining ingredients except the beef and the chives.  Stir well and heat over medium about 5 minutes.  Add the steak and reduce heat to low.  Cook until steak is warmed through, about 10 minutes.  Serve garnished with chives.

Shared with Allergy Free Wednesday, Slightly Indulgent Tuesday, Hearth and Soul Hop, Gluten Free Wednesday, and Gluten Free Recipe Round-Up.

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