This dairy and gluten free beef stroganoff is mouth watering! Made with beef broth and brandy for that extra kick in flavor.
– 4 tablespoons oil I use avocado oil – 4 cups mixed mushrooms like cremini, oyster & shiitake mushrooms – 2 onions thinly sliced – Kosher salt and pepper to taste – 3 gloves garlic finely chopped – 4 springs fresh thyme – 12 oz. sirloin steak thinly sliced – 1/4 cup brandy – 1 cup beef broth – 2 cups packed baby spinach leaves – parsley for garnish Ingredients YOU will need to make Polenta: – 6 cups water or chicken broth – 2 cups polenta – Kosher salt to taste
In a pot bring to a boil 6 cups of chicken broth or water. Add 1 teaspoon salt and whisk in 2 cups of polenta, once it starts bubbling reduce the heat to medium/low heat. Cook for about 15 minutes, or until polenta is cooked through, stirring frequently.
In the same skillet, pour the last 1 tablespoon of oil and increase the heat to medium/high heat. Season sirloin steak with salt and pepper on both sides. Cook for about 1-2 minutes or until browned on both side. REMOVE to the plate with onion and mushrooms.
Pour in 1/4 cup brandy, simmer for 2 minutes. Add 1 cup of beef broth, after it starts simmering add beef, onion, mushrooms and 2 cups of spinach leaves to the skillet, cook for about 2 minutes, season with more salt and pepper if needed.