~ K & R Adventures
1 1/2 lb. sirloin steak tips or lean stew beef, cut into small pieces
1/2 t. onion powder
1/2 t. garlic powder
salt and pepper, to taste
2 T. olive oil
1/2 white onion, chopped
3 cloves garlic, minced
10 oz. sliced mushrooms
1 1/4 c. beef broth
1/4 c. coconut aminos or low sodium soy sauce
1/4 c. red wine vinegar
1/2 c. canned coconut milk or coconut cream
3 T. flour
2 T. water
chopped parsley, to taste
Toss beef, onion powder, garlic powder, salt, and pepper until coated.
Heat oil in a large Dutch oven over medium heat. Add coated beef to hot oil and stir until browned on each side. Remove beef from pan and set aside.
Add onions and garlic to pan and saute 3-4 minutes or until translucent. Add mushrooms and saute another two minutes. Add coconut aminos or soy sauce and vinegar to deglaze pan, then stir in browned beef and beef broth.
Reduce heat to low, then cover and simmer for about three hours, stirring occasionally. Once beef starts to become tender, stir in coconut milk or cream.
Whisk flour and water together in separate bowl until smooth, then stir into beef mixture. Simmer uncovered about 30 minutes or until sauce has thickened and beef is fork tender.
While beef is simmering, cook egg noodles according to package directions.
Serve beef over noodles and garnish with chopped parsley.
Notes: I know egg noodles are the classic stroganoff pasta, but any shaped noodle will do.