A super speedy healthy meal made with strips of sirloin or leftover roast…the perfect meal to kick of the week with an epic use of leftovers!
Meat and mushrooms…makes for one even more meaty meal! The combination is one of my favourites especially in meazza form! Nine times out of ten I fall back on spinach, kale, cabbage and zucchini as my fall back vegetables; cauliflower being the only exception to the rule but I’ve come to see it more as an ingredient due to it’s super duper versatility!
With a longing for mushrooms I figured I’d make the most of my leftover rib eye roast and whip up something quick and tasty, not that it needed much jazzing up I would have happily devoured it straight from the fridge, most likely standing not far from it’s open door. I’d actually made this stroganoff with sirloin steak a few weeks back (hence the seared meat chunks in the photos!) but it worked wonderfully with the leftover beef…if I’m honest it was most definitely even better. I have one chunk of the thickly marbled meat left in the freezer which I plan on retrieving this evening for some sort of salad concoction, so much for making it last!
Whichever you choose this one skillet, 10 or so minute meal, is a must to add to your meal plan this week; even if it’s only a mental/virtual “must make note” (I love using Google docs for keeping running to do, wish and think tank lists…forever safe in cyberspace!)
Hunks, slices or chunks of beef, whatever your preference, mingled with sweet sautéed onions, meaty mushrooms, all laced with a rich coconut cream infused gravy. It’s healthy fast comfort food at it’s best. Truly satisfying,
I was torn between cauliflower mash and fries…in the end I went with the latter of the swede variety. Perfect for whipping my plate clean.
I haven’t been eating a whole lot of root veggies lately, in fact I haven’t been eating a whole lot of cooked veg of any kind. Meat has been getting my attention, veg being the afterthought. Thank god for julienne peelers and mini choppers! Long gone are the days of orange palms thanks to an overdose of pumpkin on a nightly basis.
What’s your favourite one skillet meal?
Speedy Paleo Beef Stroganoff
Prep Time: 5 minutes
Cook Time: 15 minutes
Keywords: fry entree gluten-free grain free low-carb paleo soy-free beef coconut milk mushrooms
Ingredients (Serves 2)
- 1 small onion sliced
- 1 clove of garlic minced
- 2 tbsp (28g) ghee
- 1/2 tbsp paprika
- 1lb (454g) leftover rib eye roast sliced in to strips or uncooked sirloin steak
- 225g (1/2 lb) button mushrooms, or a mix of oyster, shiitake or whatever you like sliced
- 1/4 cup (60ml) coconut cream from the top of a can of refrigerated full fat coconut milk
- 180ml (3/4 cup) water
- 1 tsp Dijon mustard
- 1 tbsp balsamic vinegar
- 1 tsp lemon juice
- 1/4 tsp Himilayan Rock Salt
- 1/4 tsp black pepper
- Fresh parsley roughly chopped
- Swede fries to serve
Melt 1 tbsp of ghee in pan over a medium heat. Fry onion for 5 minutes, add garlic and cook for 2 minutes more. Set to one side.
Add remaining ghee and sliced mushrooms to the pan. Cook for for 5-6 minutes, remove and place in a bowl with kitchen paper to drain any excess water.
If using uncooked sirloin brown it quickly in a hot pan with 1/2 tbsp more of ghee and set to one side.
Return onions and garlic to the pan (no need to clean it in between!).
Add water, lemon juice, balsamic, mushrooms, and paprika to the pan. Bring to the boil and simmer for 5 minutes. Mix together Dijon and coconut cream. Stir in mix and leave to simmer for 5 minutes more..until thickened.
Add cooked beef to the pan and leave to simmer for 2-3 minutes more; season to taste and serve garnished with fresh parsley, swede fries on the side!