Advertisements

food: paleo beef stroganoff

okay… time for a recipe post, since its been a while.  what with all the traveling and such…
i’ve been trying to make a return to what i’m calling “practically paleo”. where for the most part, i’m eating paleo meals… my aim is 80%, but in current reality i’m probably sitting closer to 70%.  because i love carbs.

so i’ve been allowing for splurges in the form of sprouted brown rice and some white potato… and cheese.  definitely cheese.  because cheese is REALLY HARD to give up for me.

anyways.  the other day i whipped up a paleo stroganoff to satisfy my craving for some comfort food.
i had bought some precut strips of beef inside round –  “stir fry beef” as they called it in the store… but wasn’t really feeling the stir fry.  plus i didn’t have the right veggies.  so i decided to go with a stroganoff of sorts.

problem 1 – i only had 2 mushrooms.  so i filled out the mushroom quotient with a package of dried BC chanterelles that i’d had hanging out in my cupboard from the mushroom display at the PNE last year…

problem 2 – i didn’t want to do the dairy & flour thing to make it rich and creamy.  so i rocked a paleo version with coconut milk and a little cornstarch to thicken. (not super  paleo there, i know)

problem 3 -traditional stroganoff is really lacking veggies, so i threw in some dinosaur kale that i  chiffonaded.  because i just wasn’t in a side-dish kinda mood.

problem 4 – carb craving.  solution: sprouted brown rice.  ya, not my finest healthy moment, but damnit, it was tasty.

20130608-112822.jpg

so here’s my “recipe”…

practically paleo beef stroganoff

– 1lb (more or less) of sliced beef inside round
– 2 white mushrooms, thinly sliced
– 1 package of dried chanterelles
– 1/2 cup diced onion (optional – i didn’t put it in)
– 2 cloves of crushed garlic
– 2 cups of dinosaur kale, chiffonaded
– 1 tsp coconut oil (or more – for sauteing)
– 1 cup of coconut milk
– 1 tsp cornstarch (optional)
– 2 tsp dried thyme
– salt, pepper & siracha to taste
– splash of worcestershire sauce

  1. soak chanterelles in 2 cups of warm/tap hot water
  2. brown beef strips in coconut oil on both sides – remove from pan
  3. saute white mushrooms, onions & garlic, add kale
  4. remove chanterelles from liquid (save the liquid!) and chop into bite sized pieces.  add to saute pan
  5. add beef, coconut milk and half of mushroom liquid, spices & seasoning
  6. let simmer for a few minutes until the smell drives you wild.  add more mushroom liquid or let reduce further as you see fit.
  7. add cornstarch dissolved in a small amount of cold water to the pan to thicken if desired.  also could add a pat of butter to finish the sauce.

voila!  my finished plate.  (er… bowl)

20130608-112836.jpg

and then my leftovers for tomorrow’s lunch went without the rice and i basically ate it with a spoon.
that sauce was DELICIOUS.
loads of that delightful umami flavour that you’re gonna want in your meals to scratch that comfort food itch…

20130608-112842.jpg

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: