Paleo Beef Strogranoff with Greener Grass Farms

My paleo beef strogranoff.

This is really, really good, guys. I'm making this again, and again. I didn't grow up with stroganoff, so I'm not familiar with the original version. I googled a classic beef stroganoff recipe, and I'm glad I didn't grow up with it. Thanks, Mom!

I've been told that Danielle Walker's beef strogranoff was pretty awesome, so I thought I'd give it a whirl. Her recipe calls for ground beef, but Dan and Deb with Greener Grass Farms gave me a sirloin tip steak to prepare this month, and I thought this cut of meat would be a great addition to the dish. If you're new to my blog and page, Dan and Deb provide a new cut of meat every month for me to prepare on the first Sunday of each month. I buy all of my meat from Dan and Deb! They raise grass fed and finished beef, pasture raised pigs, turkeys, and soy free chickens. It is glorious.

Below is Danielle's recipe from her second cookbook, Meals Made Simple. I added a few ingredients and tweaked a few things. She said the recipe would serve six, but I beg to differ. It fed four with zero leftovers. I would suggest doubling the recipe if someone wants seconds, or if you simply want leftovers. I buy my cashews at the local health food store - Hillsdale Natural Grocery. You can find raw cashew pieces for a decent price. They're on the bottom shelf, FYI. The whole raw cashews are on the top shelf, and are more expensive, but who cares. They're being blended.

Did you grow up with the classic strogranoff? Tell me your stories!

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PALEO BEEF STROGANOFF
dairy free, gluten free, grain free, and soy free

INGREDIENTS

• 3 cups water
• 3/4 cup raw cashews (pieces work great, too)
• 2 tablespoons organic grass fed butter, ghee, or olive oil
• 1 pound Greener Grass Farms sirloin tip steak, or ground beef
• 1/2 teaspoon sea salt, divided
• 1/4 teaspoon black pepper
• 1 clove garlic, minced
• 1/2 large onion, diced
• 3-4 yellow squash or zucchini, spiralized and dehydrated (see method)
• 8 ounces organic mushrooms
• 1/2 cup dry white wine
• 1 cup beef bone broth (chicken stock will also work)
• 2 teaspoons fresh lemon juice
• 2 teaspoons raw apple cider vinegar
• Freshly chopped chives/green onions

METHOD​

• Prepare the steak. I marinated my tip steak in my paleo Worcestershire sauce (1/2 cup apple cider vinegar, 2 tablespoons fish sauce, 2 tablespoons coconut sugar, 1/2 teaspoon ground ginger, 1/2 teaspoon onion and garlic powder, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves and all spice. Let simmer until slightly thick. Water down if necessary) for a good hour.
• While steak marinates, spiralize and dehydrate the squash noodles. I've mentioned this tool before, but if you don't have it, click here and get yourself one! Preheat oven to 200. Line a baking sheet with paper towel. Put the zoodles on the baking sheet and sprinkle with sea salt. Toss well. Dehydrate the noddles in the oven for 20 minutes. Remove from the oven to cool. Wrap the noodles kind of like a sushi roll, and gently squeeze. You may need extra paper towel to absorb the liquid. That's ok! You don't want watery noodles.
• Bring three cups of water to a boil and add cashews. Set the cashews aside to absorb water and become soft.
• By now, your steak should be marinated. I suggest pulling the steak out of the fridge 30 minutes prior to cooking time. You don't want to cook meat, especially a steak, cold.
• Get a cast iron skillet hot - like smoking hot - and add a tablespoon of ghee or butter. Cook the steak on both sides for approximately 5-6 minutes. Set aside to cool. I like to slice the steak in small bites (for the girls!). You may cut the steak to your own personal preference. 
• Add the remaining tablespoon of butter and add the onion, garlic, 1/2 teaspoon salt, and saute for 5ish minutes until the onion becomes translucent. AND keep all those lovely juices in the pan from the beef! That's flavor!
• Add the mushrooms to the onions and continue to cook for another 5 minutes until mushrooms are soft. 
• Add the dry white wine to the pan and stir constantly to remove any browned bits from the bottom. Simmer for another 5 minutes.
• Add the beef stock and meat and reduce heat to medium-low.
• Drain cashews and put them in a blender with a 1/4 cup of the water, lemon juice, and vinegar. Blend until smooth and creamy. Add a tablespoon of water at a time if it seems too thick.
• Add the cashew cream to the onions, mushrooms, and meat, and combine. 
• Season the sauce to taste with salt and pepper.
• Finally, add the dehydrated zoodles and combine.
• Top the dish with chopped green onions and enjoy!