Post by Loupy on Feb 14, 2016 18:07:43 GMT -7
Paleo Steak Tips in Mushroom Gravy
From: Susan @ www.preppypaleo.com/
By: Julesfarm@yahoo.com
This is a Cooking Light recipe that I adapted for the meat-and-potatoes caveman. The original recipe calls for serving it over egg noodles; I made a mashed cauliflower (with lots of garlic!) puree instead.
I love how easily this comes together. It's perfect comfort food that tastes like it's simmered for hours. I've made it before with dried thyme when I couldn't find fresh, and I would definitely recommend using the fresh. You can really taste a marked difference.
Ingredients:
1 lb. top sirloin steak, cubed
1 tbs. Kerrigold butter (or coconut oil, olive oil or ghee)
2 minced shallots
1 (8-ounce) package pre-sliced baby bella mushrooms
2 minced garlic cloves
1 tbs. coconut aminos
3 tbs. coconut or almond flour
1 1/2 cups beef or chicken broth
1/2 tsp. black pepper
1/4 tsp. salt
3 fresh thyme sprigs, plus more for garnish
Instructions:
Heat a little olive oil in a large nonstick skillet over medium-high heat.
Add steak; sauté 5 minutes, browning on all sides.
Remove from pan; cover.
Melt butter in pan over medium-high heat.
Add shallots and mushrooms; sauté 4 minutes.
Add garlic; sauté 30 seconds.
Stir in coconut aminos.
Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly.
Gradually add broth, stirring constantly.
Add pepper, salt, and thyme sprigs.
Bring to a boil; cook 2 minutes or until thickened.
Return beef to pan; cook 1 minute or until thoroughly heated.
Discard thyme sprigs.
Garnish with thyme leaves, if desired.
Use over brown rice, mashed cauliflower, quinoa or cauliflower rice.
From: Susan @ www.preppypaleo.com/
By: Julesfarm@yahoo.com
This is a Cooking Light recipe that I adapted for the meat-and-potatoes caveman. The original recipe calls for serving it over egg noodles; I made a mashed cauliflower (with lots of garlic!) puree instead.
I love how easily this comes together. It's perfect comfort food that tastes like it's simmered for hours. I've made it before with dried thyme when I couldn't find fresh, and I would definitely recommend using the fresh. You can really taste a marked difference.
Ingredients:
1 lb. top sirloin steak, cubed
1 tbs. Kerrigold butter (or coconut oil, olive oil or ghee)
2 minced shallots
1 (8-ounce) package pre-sliced baby bella mushrooms
2 minced garlic cloves
1 tbs. coconut aminos
3 tbs. coconut or almond flour
1 1/2 cups beef or chicken broth
1/2 tsp. black pepper
1/4 tsp. salt
3 fresh thyme sprigs, plus more for garnish
Instructions:
Heat a little olive oil in a large nonstick skillet over medium-high heat.
Add steak; sauté 5 minutes, browning on all sides.
Remove from pan; cover.
Melt butter in pan over medium-high heat.
Add shallots and mushrooms; sauté 4 minutes.
Add garlic; sauté 30 seconds.
Stir in coconut aminos.
Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly.
Gradually add broth, stirring constantly.
Add pepper, salt, and thyme sprigs.
Bring to a boil; cook 2 minutes or until thickened.
Return beef to pan; cook 1 minute or until thoroughly heated.
Discard thyme sprigs.
Garnish with thyme leaves, if desired.
Use over brown rice, mashed cauliflower, quinoa or cauliflower rice.
