Beef Stroganoff

Written by Rebecca Lane
Stroganoff Ingredients:

• 1 1/2 lb Round Streak or Deer Cutlets
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Sea Salt
• 1/2 tsp Black Pepper
• 2 TBSP Almond Flour
• 4 TBSP Grass-Fed Butter; divided
• 2 cloves Garlic
• 1 medium Yellow Onion
• 14 oz Beef Broth
• 2 TBSP Arrowroot Powder
• Fresh Parsley for garnishing

Ingredients for Noodles:

• 6 Large Eggs
• 1 cup Unsweetened Almond Milk
• 3 tablespoons Coconut Flour, sifted
• 2 teaspoons Coconut Oil, melted
• 1 teaspoon Arrowroot Powder
• ¼ teaspoon Sea Salt
• Coconut oil or ghee for pan

Here's what ya do for the noodles (or tortillas):

1. Whisk the tortilla ingredients together in a bowl.
2. Heat a crepe pan or skillet with enameled surface over medium-high heat.
3. Melt a small amount of oil or ghee in the pan, swirling to coat the bottom and sides.
4. Pour ¼ cup of the batter into the hot pan, turning the pan in a circular motion with one hand so to spread the batter thinly around the pan.  Make sure the bottom of the pan is fully covered.
5. Cook until it the edges are brown and egg mixture on top has set and no longer runny.
6. Gently work a spatula under the crepe and flip it over. Cook on the second side for 15 seconds and turn out on a clean dish towel.
7. Continue with the remaining batter. Add a little more oil to the pan every 3-4 tortillas or if they begin to start sticking.
8. Cut the tortillas into medium size strips to resemble store bought egg noodles but without the waves. 

Here's what ya do for the Stroganoff:

1. Cut your meat of choice into cubes or strips.
2. Season with onion powder, garlic powder, salt and pepper.

     3.  Toss seasoned meat with Almond Flour to coat all sides of the meat.
     4.  Melt 2 TBSP butter over a medium heat in a skillet
     5.  Toss meat into melted butter and cook until browned on all sides; about 10 minutes
     6.  Transfer meat to a plate.
     7.  Add onions to the skillet and stir to combine all of the brown bits left behind from your meat.  Sauté until onions become translucent; about 5 minutes

     8.  Add garlic and Sauté for an additional 30 seconds.
     9.  In a separate skillet, melt remaining 2 TBSP of butter over a medium-low heat.  Whisk in Arrowroot powder.  Continue whisking for 2 minutes to prevent burning.

    10.  Slowly add 10 ounces of beef broth to your arrowroot roux.  This will form a gravy so seriously, add your beef broth slowly so that you are able to incorporate all of the broth into a thick gravy.
    11.  Dump your gravy into skillet with onions and garlic.  Return meat and any juice that has accumulated back to the skillet as well.
    12.  Simmer on a low heat for 30 minutes or until the meat is tender enough to cut with a fork. 
    13.  Add remaining beef broth if you need to thin out the gravy before serving.
    14.  Top 2 cut up tortillas with Stroganoff.  Garnish with fresh chopped parsley



 Here's what ya do for the noodles (or tortillas):

1. Whisk the tortilla ingredients together in a bowl.
2. Heat a crepe pan or skillet with enameled surface over medium-high heat.
3. Melt a small amount of oil or ghee in the pan, swirling to coat the bottom and sides.
4. Pour ¼ cup of the batter into the hot pan, turning the pan in a circular motion with one hand so to spread the batter thinly around the pan.  Make sure the bottom of the pan is fully covered.
5. Cook until it the edges are brown and egg mixture on top has set and no longer runny.
6. Gently work a spatula under the crepe and flip it over. Cook on the second side for 15 seconds and turn out on a clean dish towel.
7. Continue with the remaining batter. Add a little more oil to the pan every 3-4 tortillas or if they begin to start sticking.
8. Cut the tortillas into medium size strips to resemble store bought egg noodles but without the waves.