- 2 rib-eye steaks (about 450g or 1 pound – you can use sirloin or fillet too)
- 450g or 1 pound of mushrooms
- 2 onions
- 4 garlic cloves
- 1 tablespoon of French mustard
- 1 tablespoon of English mustard
- 1 tablespoon of whole-grain mustard (you can use any mix of mustards as long as they don’t contain sugar)
- 1 tablespoon of tomato purée
- 2 tablespoons of finely chopped parsley plus some extra for garnish
- 1 teaspoon of sea salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of ground nutmeg
- 1 tablespoon of olive oil
- 150ml of beef stock or water
- Slice the onions and mushrooms finely. Slice the beef in long strips. Peel the garlic.
- Add the olive oil to a large pan on high heat. Sear the beef for a minute and set aside.
- In the same pan, add the onion and crushed garlic. Sweat on medium heat for about 5 minutes before adding the mushrooms.
- Cook on medium for about 10 minutes until the mushrooms really reduce in size.
- Add the 3 types of mustard, the tomato puree, salt, pepper, nutmeg, and parsley. Mix well and add the beef. Cook for another 5 minutes on low to medium heat and add the water or beef stock.
- Cook for another 10 minutes on low heat.
- You have the option of adding a splash of vodka at this point. Note that the alcohol will evaporate so there won’t be any alcohol in the final dish!
- Once it looks lovely and creamy, your beef stroganoff is ready! Sprinkle some chopped parsley and enjoy! This dairy-free lighter version of this classic recipe is absolutely delicious. It works very well with the Jerusalem artichokes with salsa verde.
You can keep it in the fridge for up to 5 days or the freezer for up to 3 months.