Hope everyone is having a fantastic week. I wasn’t really feeling very creative this week, wasn’t sure what I wanted to make for the recipe. I ended up going with a mom classic though; Beef Stroganoff. Obviously I made it paleo for your enjoyment and I threw some bacon in there. Who the hell doesn’t like bacon? Classically, Stroganoff is served over egg noodles and the sauce thickened with sour cream. My mom would make these big thick, homemade egg noodles. They were sooo good, almost like dumplings; not the best for ya. It just made it such a heavy meal. I was recently reading an article about what vegetables should be eaten raw and which should be eaten cooked. So I’ve been making a conscious effort to eat raw vegetables and not just throw everything in the pot to cook down. Was hard for me to connect with some of the article because all the things I most commonly cook down that should be eaten fresh such as onions, garlic, bok choy and peppers; they are just so pungent in flavor and taste better cooked. So when I get hungry and I wanna snack, I’ll just eat an onion or a pepper. I tried to eat raw garlic but it burns and makes your breath stink. Much easier to grind the garlic up and put it in a dressing and or at the end of a recipe. You definitely don’t need much. Things that should be cooked such as kale, broccoli, carrots, root vegetables, tomatoes and this one surprised me, Spinach. Not all nutrients are lost in cooking though, mostly just the water-soluble vitamins and temperature sensitive bioflavonoids. Anything exceeding 120 degrees, this is why it is important to sweat your onions at a low temperature when cooking them. Try to work some raw veggies into your diet this week.
Beef Stroganoff over Cauliflower Rice
1 Head of Cauliflower (broken down into florets)
4 cups of Water
1 Tbsp Salt
2 Tbsp Beef Base or 4 cups of homemade stock minus the water (gluten free, clean)
Combine all the ingredients into a large saucepot, so the cauliflower is submerged. Bring the mixture to a boil and let simmer for 20 minutes, till the cauliflower is tender. Strain the cauliflower and reserve the liquid. Save it for the Stroganoff sauce. Place the cauliflower into a food processor and pulse till the cauliflower begins to look like rice (you could always just use a knife and chop the shit out of it). Do not over chop, turning the mixture into a puree (unless you want eat cauliflower mashers?).
12 oz of Steak Tips
2 Stalks of Celery Diced
½ White Onion Diced
2 Cloves of Garlic Minced
5 Button Mushrooms Sliced
5 Green Onions Chopped
2 Vine Ripened Tomatoes Diced
1 ½ Tbsp Fresh Chopped Thyme
4 Pieces Of Thick Cut Bacon Diced
1 Tbsp Tomato Paste
1 ½ cups Unsweetened Coconut yogurt
1 cup Nutritional Yeast Flakes
1 tsp Salt
1 tsp Black pepper
The Beef Stock from the above recipe
Starting with the pan on medium high heat, render down the diced bacon until crispy. With a spoon, remove the bacon and place in a bowl lined with paper towel. With the bacon fat still hot in the pan, begin searing off the seasoned (salt and heavy pepper) steak chunks, when cooked to your desired doneness, remove the steak from the pan and place it in the same bowl as the bacon (you can remove paper towel now). Turn the heat down and begin sweating the onions, celery and mushrooms till translucent and tender. Dump in the beef stock, tomatoes and tomato paste. Bring to a simmer then add in coconut yogurt, nutritional yeast flakes, green onions thyme and the bacon/beef bowl contents. Bring it to a simmer and then shut the heat off. Taste it! Maybe a lil more salt? black pepper? Maybe a pinch of red pepper flakes? I like it spicy! Serve your mushroom, steak gravy over the top of the already made cauliflower “rice pilaf”. This could also be good served over the top of some quinoa. Delicioso!!!