Beef Stroganoff

I used to love eating this dish as a child. I have adapted it to be dairy-free. You can substitute pinto or kidney beans for the beef if you prefer a vegan dish.

BEEF STROGANOFF

You will need:

• 1/4 cup olive oil

• 1/4 cup red wine

• 1 pound grass-fed stew beef

• 1 yellow onion, sliced

• Sea salt and black pepper to taste

• 1/2 teaspoon thyme

• 1 cup cremini mushrooms, sliced

• 3 cloves garlic minced

• 2 cups beef broth

• 1 cup milk of choice

• 1/4 cup arrowroot flour

• 1 tablespoon mustard

• Minced parsley for garnish

Pour oil into a stock pot, add onions and garlic, and saute for 5 minutes on low heat.

Add the beef, wine, salt, pepper and thyme and turn up the heat to high. Saute 5 minutes more, stirring constantly with a metal spatula.

Add mushrooms and sauté 5 minutes more. Reduce heat to low.

Whisk together arrowroot, broth and oat milk in a bowl. Pour the mixture into the pot and stir well to combine. Simmer for about 15 minutes, stirring occasionally.

Garnish with parsley and enjoy with rice, noodles, or roasted root vegetables.