Beef and Mushroom Stroganoff

I had some casserole beef that needing using up, and I fancied something a little different to my usual curries and Italian stews.  I love mushrooms, and indeed Stroganoff, so thought I’d try and recreate the usual creamy version with coconut milk instead.  The recipe worked really well (even if I do say so myself) and even if you don’t like coconut milk I promise you the end product has no trace of a coconut taste.  It’s really creamy and the mushrooms melt wonderfully into the thick sauce. It’s rather brown in colour though, so apologies if this doesn’t look appetising!

Beef & Mushroom Stroganoff

Beef & Mushroom Stroganoff

Ingredients (serves 3-4)

  • Olive oil
  • 600g of beef casserole steak
  • Seasoning
  • 3 cloves garlic
  • white onion
  • 2 leeks
  • 500g of mushrooms (a mix of chestnut & white button is fab)
  • 400ml can of coconut milk
  • Dried mixed herbs.
  • ½ ltr home-made stock
  • 1/2 tsp arrowroot
  • Freshly chopped Parsley


  • Pre-heat the oven to 180 degrees.
  • Dice the beef into small chunks, and season well.
  • In a large saucepan sauté the crushed garlic along with the diced onion in some olive oil.
  • When the onion is softened add the beef and stir until the meat has browned.
  • Add the sliced leeks, diced mushrooms and dried herbs.  Stir over a high heat for a few minutes.
  • Add the stock, and the tin of coconut milk.
  • Mix the arrowroot with a little water making a smooth paste, then add this to the saucepan mix. Bring to the boil.
  • Transfer the saucepan to the oven, cover, and cook on a low simmer for 2 hours.  After 1 hour, turn the heat down to 150 degrees. (Believe me it’s worth the wait as the beef will be really tender)
  • Serve with roasted squash or steamed leafy green veg such as broccoli, spinach, kale or a green salad.
  • You could also cook up this stew in a slow cooker if you’ve got one.


Arrowroot is a paleo friendly sauce thickener as it comes from a plant (originating from Brazil).  Use in any recipes where you would usually use cornflour (for example in a gravy or a sauce).  It’s easily available in the baking sections of most supermarkets, and it’s not expensive either.

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