I love me some Russian food. It’s so filling, hearty and healthy. Most recipes of beef stroganoff (or stroganov) call for flour. I’m not down with flour. It’s not nutrient dense but it is inflammatory, so I avoided it altogether to make this version of paleo beef stroganoff. I also didn’t have any wine, but found that soaking the meat in apple cider vinegar beforehand provided that wine flavor.
I actually bought a cheap cut of grass-fed beef (skirt steak) which I always find it tough. I read that marinated it in apple cider vinegar softens the meat, and it definitely did. I just cut the meat into strips, then covered in ACV and some olive oil.
- 1.5 marinated skirt steak (marinate in apple cider vinegar and olive oil)
- 2 cups mushrooms
- 1 onion, sliced
- 1 tbsp butter
- 1 cup bone broth (I actually used chicken, it’s all I had!)
- 1 tbsp arrowroot flour
- 1 cup sour cream OR coconut cream
- salt and pepper
- Let the meat marinate for at least an hour.
- Turn a big pan or pot to medium high heat.
- Sear the meat.
- Remove the meat and add the mushrooms and butter to all those leftover juices.
- Once browned, add the onion.
- Let the onion become soft.
- Add the bone broth and let it get hot.
- Once it’s hot and starts to evaporate, ladle out about 1/4 cup of the broth into a separate bowl.
- Mix the arrowroot and the warm broth, until smooth. Add back to pot.
- Let it thicken.
- Lastly, add sour cream.