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  • Beef with Mushrooms & Coconut Milk

    1 vote
    Beef with Mushrooms & Coconut Milk
    Prep: 15 min Cook: 30 min Servings: 4
    by Farrell May Podgorsek
    54 recipes
    >
    My husband wanted Beef Stroganoff and I don't eat dairy products. What to do? The end result is a wonderful beef with seared mushrooms in a coconut milk sauce. I achieved the creamy taste and texture I was looking for with a very mild coconut flavor. There is no tang of sour cream, but this dish does not need it. I served this with "buttered" egg noodles and Sweet & Sour Red Cabbage. Dinner was on the table in 30 minutes as well!

    Ingredients

    • 2 Tbsp vegetable oil
    • 12 ounces cremini mushrooms, wiped clean and quartered or cut into sixths
    • 3/4 lb tender beef such as filet mignon, sliced into 1/2 inch wide by 1/8 inch thick strips
    • 1/2 cup low-sodium beef broth
    • 1 Tb stick margarine
    • 1/2 medium onion, minced
    • 1 tsp tomato paste
    • 1 tsp brown sugar
    • 1 1/2 Tbsp flour
    • 1/2 cup low-sodium chicken broth
    • 1/2 cup coconut milk
    • 8 oz egg noodles, cooked and tossed with 2 Tb margarine
    • chopped parsley for garnish

    Directions

    1. Heat 1/2 Tbsp oil in a large heavy skillet over medium high heat. Swirl to coat pan with oil. Add mushrooms and cook without stirring for 30 seconds, season with salt & pepper and continue to cook, stirring occasionally, until mushrooms are nicely browned, about 5 minutes. Transfer into a bowl and set aside.
    2. Return skillet to high heat, add 1/2 Tb oil and swirl to coat pan. Place 1/2 of the meat strips into the pan, separating them with tongs to make one layer. Cook without stirring for 2 minutes, turn strips over and cook about 1 minute, or until well browned. Season with salt & pepper and transfer to bowl with the mushrooms. Repeat with 1/2 Tb oil and remaining strips.
    3. Add beef broth to pan and scrap up all the browned bits stuck to the bottom. Reduce to 1/4 cup. Transfer broth to bowl with mushrooms and beef.
    4. Return skillet to medium-low heat and add 1 Tbsp margarine. When margarine is melted add onion, tomato paste and brown sugar. Cook, stirring, until onion is lightly browned, about 6 minutes. Stir in flour and whisk to incorporate. Gradually whisk in chicken broth. Increase heat to medium high and bring to a simmer, whisking constantly. Simmer for about 2 minutes, or until thickened. Add liquid from mushroom bowl back into skillet and add 1/2 cup coconut milk, whisking to mix well. Add mushrooms and beef and heat to warm through. Taste and adjust salt & pepper. Serve over noodles.

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