Mushroom Beef Stroganoff



45 mins

4 servings


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 6 cups water or chicken broth 2 cups polenta Kosher salt, to taste

Step 1

How to Make Polenta:  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.

Step 2

 Using a big skillet, heat 2 tablespoons of oil on medium/high heat. Drop mushrooms, season with a pinch of salt and cook for about 5 minutes, or until golden brown color. TRANSFER TO A PLATE.

Step 3

Pour 1 tablespoon of oil to the same skillet and reduce the heat to medium, add sliced onion season with salt and pepper to taste and cook for about 7 minutes, or until tender texture.

Step 4

Stir in 4 strings of thyme and 3 chopped garlic cloves, cook for another minute or 2. Transfer to a plate with cooked mushrooms.

Step 5

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.

Step 6

Pour in 1/4 cup brandy, simmer for 2 minutes. Add 1 cup of beef broth

Step 7

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.

Step 8

Serve with warm polenta and Italian Salad. Enjoy!

Dairy & GLUTEN-Free Mushroom Beef Stroganoff Recipe – this delicious and super easy beef recipe was inspired by Good Housekeeping Magazine from October, 2018 Issue.



Happy Cooking!