Eek! Long time no blog... Things have been crazy at work lately and I feel like I hardly have time to eat, let alone get on the computer! But I had some time tonight, so thought I would post another recipe. This is another one where the credit goes to another though: my friend Heather was trying some paleo adaptations on favourite recipes and this one was perfect for us. A delicious meal, whether you're dealing with food allergies or not!
Beef Stroganoff
1 onion, sliced
1-2 pounds of lean beef roast, thinly sliced
3 tbsp tomato paste
1/2 can of coconut milk
200g mushrooms, sliced (or a can of sliced mushrooms)
1/4 cup red or white wine
1-2 tbsp canola oil
Brown beef in a skillet using 1 tbsp oil. Remove and transfer to slowcooker. In the skillet, brown mushrooms. Transfer to slowcooker. Add 1 tbsp oil to skillet to deglaze and cook onions until just softening. Deglaze the skillet with the wine. As the wine begins to reduce, transfer onions and sauce to slowcooker. Add tomato paste and about 1/2cup water to slowcooker. Cook on high for about 4 hours (or low for 6-8).
After 4 hours, add coconut milk and keep on high, with the lid removed for approximately 1/2 hour.
Serve over mashed potatoes, pasta, or rice.
