Beef Stroganof

#antiinflammatory #autoimmune #beef #beefstroganof #dinner #glutenfree #lowcarb Oct 30, 2022

10-20oz Kohlrabi noodles
1/4 cup butter or ghee, divided
1 1/2 pounds thinly-sliced steak (I recommend lean sirloin or flank steak)
fine sea salt and freshly-cracked black pepper
1 small onion, thinly sliced
1 cup Sliced mushrooms (I used baby bella mushrooms, omit if you don't like mushrooms
4 cloves garlic, minced or pressed
1/2 cup dry white wine(optional)
*1 1/2 cups beef stock or chicken
1 tablespoon Worcestershire sauce
3 tablespoons all-purpose PALEO flour(Bob's Red Mill) or Arrowroot flour for Autoimmune
1/2 cup plain Greek yogurt(can't have dairy? just make an extra "slurry" of chicken or beef broth with arrowroot flour. 1/2 cup with 2-3 TBSP arrowroot to thicken the sauce.

Warm the noodles
Sauté the steak: Melt 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the steak in a single layer, seasoned with a few generous pinches of salt and pepper, and let it cook undisturbed for about 3 minutes to get a good sear. Flip the steak, and cook on the other side until browned, another 2-3 minutes. Then remove steak from pan with a slotted spoon, transfer to a clean plate, and set aside.
Sauté the veggies: Add the remaining 2 tablespoons butter to the sauté pan. Add the garlic, onion and mushrooms and cook down
If using: add the white wine and deglaze the pan by using your cooking spoon to scrape the brown bits off the bottom of the pan. Let the mixture cook down for an additional 3 minutes.
Finish the sauce: While the wine cooks down, whisk together the beef stock, Worcestershire sauce and flour until smooth in a separate bowl. Pour the beef stock mixture along with the kohlrabi noodles into the sauté pan, stir to combine, then let the mixture simmer for 5 minutes, stirring occasionally.
Stir in the Greek yogurt and cooked steak in until combined.

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