AIP Beef Stroganoff

Once I stumbled upon my AIP mushroom sauce, this was my first endeavour. I’ve added lemon juice and zest to the mushroom sauce to get that tart flavour, typical with the sour cream used in traditional beef stroganoff. This sauce is so thick and creamy, it hard to believe there’s no flour, grains or dairy used. Defineity one to trick friends and family into eating paleo. I don’t think I’ll ever return to the days of making a roux.

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AIP Beef Stroganoff
AIP Beef stroganoff
Course Dinner
Cuisine European
Prep Time 15 minutes
Cook Time 3 hours
Servings
people
Ingredients
Stroganoff
Mushroom Sauce
Course Dinner
Cuisine European
Prep Time 15 minutes
Cook Time 3 hours
Servings
people
Ingredients
Stroganoff
Mushroom Sauce
AIP Beef stroganoff
Instructions
Mushroom Sauce
  1. Prepare the mushroom sauce, by frying together the oil, mushrooms, garlic, onion, celery, thyme and parsley in a heavy based saucepan until starting to brown (apporx. 10 minutes)
  2. Add the broth from the beef to the pan (see below), cover and simmer for 10 minutes. Add the lemon juice and zest.
  3. Blend to smooth in a processor / high speed blender / hand blender.
Stroganoff
  1. Fry the beef together with the onion in a heavy based saucepan with 1 tbsp oil. Cover with water or bone broth and simmer for 2 hrs until the beef is tender.
  2. Strain off the water and use to create the mushroom sauce. (This should be ~200ml. If less top up with bone broth, if more only add in 200ml.)
  3. Meanwhile, fry the mushrooms in the remaining oil.
  4. Add the mushrooms and sauce to the beef and combine. Serve with cauliflower rice and broccoli.
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