Beef Stroganoff

Gluten-free| Sugar-free | Dairy-free

Serves 2

Why it’s delicious

Not normally known for its healthy stance, this Russian dish is traditionally made with a type of cultured cream and sodium rich beef stock. Please now welcome my version of beef stroganoff that contains none of those things! 

I made this dish for my family the other night, and the pan was licked clean. It’s easy to make and the rewards are wonderfully satisfying. 

Before you start, you’ll need to prepare my Kombu Water. Kombu water is my healthy broth alternative and one of my favourite foundation recipes. If you need the recipe, you can find it here.

Ingredients

• 1 tbsp low sodium tamari
• 1 medium onion, peeled and thinly sliced
• 4 cloves garlic, finely chopped
• 200 g (7oz) mushrooms, thinly sliced
• 200 g (7 oz) beef sirloin, scotch or fillet, fat trimmed and thinly sliced
• 1 tsp cinnamon powder
• 1 tbsp dijon mustard, sugar free
• 125 ml (4.2 FL oz) Kombu Water 
• 100 ml (3.5 fl oz) light coconut milk
• Himalayan salt and freshly ground black pepper
• 400 g (14 oz) zucchini, cut into ribbons
• Handful parsley leaves, finely chopped

Method

1. Heat a large heavy bottomed frying pan on medium heat with the tamari and quickly add the onion and garlic. Stirring frequently, cook the onion and garlic for a couple of minutes. 
2. Add the mushrooms and stir to combine followed by the beef and turn the temperature up to medium to high and stir fry for a couple of minutes. 
3. Add the cinnamon powder and mustard and stir through, followed by the kombu water and coconut milk. Bring the liquid to a simmer and turn the heat down to medium and allow the sauce to cook for 5-8 minutes until it has reduced down and the sauce has thickened. 
4. Taste the sauce for flavour and add a little salt and pepper if required. Turn the heat down to low to keep warm. 
5. Heat the zucchini ribbons in the microwave for 2 minutes and then season with salt and pepper and some of the chopped parsley.
6. Distribute the ribbons onto 2 plates and top with the stroganoff and finish with a sprinkle of the remaining parsley before serving.