Clean Eating: Beef Stroganoff on a Health Kick
In a fitness company, you’re bound to be introduced to new diets. There’s gluten-free, grain-free, vegan, Atkins, primal, paleo and all-carb. No. All-carb only exists in my dreams. Here, we’ll attempt a clean recipe, low carbs. I found this recipe on MarksDailyApple.
Let’s start with the ingredients.
Here’s what you’ll need:
- 1 tablespoon coconut oil (15 ml)
- 1 1/2 pounds (680 g) beef tenderloin or sirloin, cut into 1/4-inch thick slices (6 mm) that are 2 to 3 inches in length (5 cm to 7.6 cm)
- 2 tablespoons unsalted butter (30 m)
- 1/4 cup finely chopped shallots (60 ml)
- 8 ounces cremini or white mushrooms, thinly sliced (230 g)
- 1 cup beef stock (250 ml)
- 1/2 cup coconut milk (125 ml)
- 1 cup heavy cream (250 ml)
- 1 tablespoon Dijon mustard (15 ml)
- Chopped fresh parsley or dill for an optional garnish
Editor’s note: If you do not regularly purchase things like coconut milk and coconut oil, this recipe is expensive. Like 65-dollars-expensive. That’s real dedication to great editorial right there. Following is my $65 ode to meat.
First, prep your materials. If you didn’t take the easy route and buy sliced mushrooms, slice those and put them to the side. Also chop the shallots. These will sting your eyes like onions. If you need a substitute for shallots, onions and garlic will work. I will add a little garlic to this recipe on my next attempt. I felt like it needed more flavor.
Then slice the meat. The original recipe calls for seasoning the meat with salt and pepper but I skipped (read: forgot) that step and doubt you would notice a difference.
Heat up the coconut oil in a large skillet until very hot. If you purchase new coconut oil like I did, you might be compelled to use more than just a small tablespoon from a large jar of coconut oil, but don’t, it goes a long way.
Brown both sides of the meat in the skillet. I found that I needed to separate the meat into thirds to be able to brown each side in my skillet and did not need the full minute on each side. Watch the pinkness on your meat, you don’t want to overcook it but it shouldn’t be pink. For me 35 to 40 seconds per side was well-cooked. Put the browned meat aside in a separate bowl.
Turn the heat down to medium and add the butter to the skillet. After the butter melts, sauté the shallots for a minute or two and then add the mushrooms. Heat the mushrooms for 5 to 7 minutes until soft and golden.
Now add the beef stock and coconut milk and boil on high for 5 minutes. Then whisk in the heavy cream and mustard. It’s not easy to whisk around mushrooms—I found I was more pushing things around and willing them to mix thoroughly. I also wish I would have added more mustard for flavor.
After the sauce thickens, add in the meat and any juice left in the meat bowl. Heat the mixture for 3 to 5 minutes so the meat warms up again. I felt compelled to put a lid on mine for a few minutes so the sauce would continue to thicken, but I couldn’t find a fitting lid. You will do better.
Finally, add sea salt to taste and garnish with parsley. You will need the parsley, because this dish looks a little lackluster in real life. I don’t regularly use parsley, so I skipped that step and my pictures suffered as a result.
What you have for your final product, as my dinner partner explained, “is a big bowl of meat and mushrooms”. Note to self, serve with SIDE dishes next time! Although healthy, this is not a standalone meal.
But, it is relatively healthy and low cal. This dish serves four if you remember to add sides, and is about 630 calories per serving. The verdict: I would opt for the avocado cookies over this dish.