Converted an old favourite to Paleo. Have missed some of my old meals and always like to try new recipes. This recipe is filled with some amazing flavour and taste great with out the indulgent ingredients.
INGREDIENTS
400g beef cut into strips
2 tbsp Coconut Flour
50g Butter (preferably organic)
2-3 Onion, thinly sliced
1 Garlic Clove, Crushed
250g Mushrooms, thinly sliced
1/4 cup Red Wine Vinegar or Apple Cider Vinegar
250ml Beef Stock
1 ½ tbsp Tomato Paste
¾ cup Coconut Cream
1 tbsp Parsley, chopped
METHOD
1. Dust Beef in Coconut four
2. Melt half of the butter and brown the meat in small batches. Set beef aside
3. Melt remaining butter, cook onion and garlic over medium heat for 2-3 minutes
4. Add mushroom and cook for a further 2-3 minutes
5. Pour in vinegar and simmer till almost evaporated.
6. Stir in beef stock, tomato paste, coconut milk, and parsley. Return beef to pan. Bring to boil and simmer until sauce thickens
7. Season with salt and pepper. Serve with steamed veggies, quinoa, or cauliflower rice or mash.
INGREDIENTS
400g beef cut into strips
2 tbsp Coconut Flour
50g Butter (preferably organic)
2-3 Onion, thinly sliced
1 Garlic Clove, Crushed
250g Mushrooms, thinly sliced
1/4 cup Red Wine Vinegar or Apple Cider Vinegar
250ml Beef Stock
1 ½ tbsp Tomato Paste
¾ cup Coconut Cream
1 tbsp Parsley, chopped
METHOD
1. Dust Beef in Coconut four
2. Melt half of the butter and brown the meat in small batches. Set beef aside
3. Melt remaining butter, cook onion and garlic over medium heat for 2-3 minutes
4. Add mushroom and cook for a further 2-3 minutes
5. Pour in vinegar and simmer till almost evaporated.
6. Stir in beef stock, tomato paste, coconut milk, and parsley. Return beef to pan. Bring to boil and simmer until sauce thickens
7. Season with salt and pepper. Serve with steamed veggies, quinoa, or cauliflower rice or mash.
RSS Feed