Beef Stroganoff (Dairy-Free)

Ingredients

• 1.5 lbs sirloin steak, thinly sliced
• 2 tbsp rice flour
• 3 tbsp olive oil
• 8 oz mushrooms, sliced
• 1 onion, sliced
• 2 cups beef broth
• 1 tbsp Dijon mustard
• 1/2 cup cashew cream
• salt and pepper to taste
• cooked rice or cauliflower rice for serving

Method

1. 1

   Toss beef with rice flour. Heat 2 tbsp olive oil in a large skillet over high heat and sear beef in batches 1-2 minutes per side, remove.

2. 2

   Add remaining oil, mushrooms, and onion, cooking 6-7 minutes until browned and softened.

3. 3

   Add beef broth and Dijon mustard, scraping up browned bits, and simmer 5-6 minutes to reduce slightly.

4. 4

   Remove the skillet from the heat, then stir in the cashew cream — adding it off the heat like this, rather than into a hard simmer, is what keeps a dairy-free cream from curdling and breaking.

5. 5

   Return the beef to the pan, toss to coat, and serve over rice.