Beef Stroganoff (with Coconut Cream)

® This is a RAS signature Recipe©

Beef Stroganoff – A timeless classic reimagined with luxurious ingredients and exquisite technique.
Tender, hand-sliced beef is seared to the desired perfection and bathes in a symphony of decadent flavors. A velvety coconut cream, infused with paprika and thyme, embraces the succulent meat, its richness balanced by the subtle tang of lemon and tomato paste, and the earthiness of wild mushrooms. Served atop egg noodles or rice, each bite promises an unforgettable journey of rich textures and captivating aromas.
This Beef Stroganoff (with Coconut Cream)recipe uses Coconut cream and can be completely dairy-free by using Vegan butter.

Or if I were to be poetic about it:

Where ribbons of ruby beef dance in a swirl,
of creamy delight, a story unfurls. A symphony of textures, a taste bud’s delight,
Beef Stroganoff, bathed in golden light.
Onions sigh, caramelized and sweet,
Mushrooms join in, earthy and neat.
The hum of tomato and lemon, a tangy refrain,
As the simmering broth whispers, warming the vein.
Coconut cream embraces a velvety cloak,
For the dairy-free, a clever poke.
Parsley sprinkles, a final, bright note,
A masterpiece ready, on your hungry throat.

The Recipe Intro↓ has more information on the origin and popularity of the dish, ingredients used, and related links. If you’d like to check it out.

♦Prep time:15MIN ♦Cook time:25MIN ♦Yield:5 servings.

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Beef tenderloin or sirloin (cut into thin stips, against the grain)		550-600 gms
Olive oil /Avocado oil		2 Tbsp
Cremini/ Swiss brown Mushrooms, stem removed and sliced		1 1/2 - 2 cups
Yellow Onion/ Vidalia, chopped		1
Garlic, chopped		2 large cloves
Fresh Thyme		5 small sprigs
Unsalted Butter (Vegan Butter or ghee for Dairy free alternative), divided		4 Tbsp
Plain flour		2 Tbsp
Liquid Beef stock		1 1/2 cup
Tomato paste		2 Tbsp
Worcestershire sauce		1 tsp
Onion powder		1/2 tsp
Paprika		1/2 tsp
Kara Coconut cream (at room temperature)		200 ml
Lemon juice (freshly squeezed)		1-2 tsp
Salt and Black pepper (freshly cracked)		To taste
Parsley, freshly chopped (for garnish)		1 Tbsp

For Coating the Beef:

Light soy sauce		1 tsp
Plain flour		1 1/2 Tbsp
Black pepper		1/2 tsp
Garlic powder		1/2 tsp
Salt		1/4-1/2 tsp (or to taste)

Method:

1. For Coating the Beef: Add the light soy sauce to the beef strips and toss. Leave for 5 minutes to marinate.
2. To a large ziplock bag, add the flour, pepper, garlic powder, and salt (listed ‘for coating the beef’). Shake well to mix.
3. Add the marinated beef and shake well to coat the beef uniformly.
4. Heat oil in a deep skillet/ cast iron casserole over medium heat. Add the beef in one layer.
5. Sear beef until browned (3-4 minutes per side).  Make sure that the beef is somewhat evenly browned and try one piece, it should taste a bit like steak at this point, and already tender enough to eat.
6. Remove from pan and set aside. Lower the heat.
7. Melt 2 Tbsp of butter in the skillet till shimmering.  Add the Mushrooms, and stir occasionally. Raise the heat to medium again. Some liquid may be released. Cook till this liquid evaporates and the mushrooms are reduced in volume and tender. Keep scraping up any browned bits from the bottom of the pan throughout the cooking process.
8. Add the onion and garlic. Stir and continue to cook until fragrant, softened, and golden brown. Cooking of mushrooms, onion, and garlic will take 5-8 minutes.
9. Remove the sauteed ingredients from the skillet and scrape the skillet clean. Do not wash the pan.
10. Heat the remaining butter in the pan and once it melts add the flour. Stir quickly on lowered heat to cook the flour and create the ‘ roux’.
11. Add the tomato paste and stir in quickly till it all blends into a uniform paste.
12. Gradually mix in some of the beef broth, and deglaze the pan. Stir briskly to mix everything. Then add the remaining beef broth.
13. Add the seasoning – thyme, Worcestershire sauce, paprika, and, onion powder. Also, add salt if needed. Simmer on low heat for 5 minutes.
14. Don’t forget to continually scrape up any browned bits from the bottom of the pan throughout the cooking process. This ‘flavor bomb’ will be completely released eventually as the cooking process continues.
15. Return the browned beef and sauteed mushroom mix to the pan. Stir. Add a little water to loosen as needed. Cover and simmer for 7 -10 minutes on low heat.
16. Open and pour in the coconut cream in two batches, stirring briskly to incorporate the cream before adding the next half and stirring it through till evenly distributed as well.
17. Add lemon juice and stir this in quickly. Finally, add some freshly cracked black pepper to taste.
18. Remove from heat. Cover till time to serve.  Stir through and add finely chopped parsley, just before serving.
19. Serve over noodles or rice or with mashed potatoes as is popular.

Beef Stroganoff (with Coconut Cream)

 

Notes:

• Find a lot more info on ingredients used and general questions about beef stroganoff on the Intro page.
• If you prefer to go for the traditional Sour cream, instead of Coconut cream. Add 1/2 – 2/4 cup at the end. Beat well before adding, and incorporate quickly. Lemon juice may be omitted when sour cream is used. Tomato paste may or may not be omitted to taste.

Key Ingredients: Beef, Mushrooms, Onions, Garlic, Fresh Thyme, Lemon, Flour, Oil/Butter, Coconut Cream, Tomato Paste, Worcestershire sauce, Dry Herbs and Seasonings.

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