📝 About This Recipe
This Paleo-friendly reimagining of the classic Russian comfort dish swaps heavy dairy for luscious, full-fat coconut cream and tangy apple cider vinegar. Featuring thinly sliced, sear-crusted grass-fed sirloin and earthy cremini mushrooms, it delivers a deeply savory umami profile without the grains or gluten. It is a sophisticated, nutrient-dense meal that captures the soul-warming essence of the original while remaining strictly anti-inflammatory.
🥗 Ingredients
The Beef
- 1.5 pounds Grass-fed Top Sirloin or Ribeye (sliced thinly against the grain into 2-inch strips)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Arrowroot Powder (to lightly coat the beef for browning)
The Sauté
- 2 tablespoons Ghee or Avocado Oil (for high-heat searing)
- 12 ounces Cremini Mushrooms (thickly sliced)
- 1 medium Yellow Onion (finely diced)
- 4 cloves Garlic (minced)
- 1 teaspoon Fresh Thyme (leaves removed from stems)
The Sauce
- 1/2 cup Beef Bone Broth (unsalted or low-sodium)
- 1 can Full-Fat Coconut Milk (13.5oz, chilled so the cream separates)
- 1 tablespoon Dijon Mustard (ensure it is sugar-free/Paleo compliant)
- 1 tablespoon Coconut Aminos (for depth and saltiness)
- 1 teaspoon Apple Cider Vinegar (to provide the classic 'sour' note)
For Garnish
- 2 tablespoons Fresh Parsley (chopped)
- 1/4 teaspoon Smoked Paprika (for a hint of color and woodsy aroma)
👨🍳 Instructions
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1
Pat the sliced beef dry with paper towels. In a medium bowl, toss the beef with sea salt, pepper, and arrowroot powder until lightly coated.
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2
Heat 1 tablespoon of ghee in a large heavy-bottomed skillet or cast-iron pan over medium-high heat until shimmering.
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3
Add the beef in a single layer (work in batches if necessary). Sear for 1-2 minutes per side until a golden-brown crust forms. Remove beef from the pan and set aside on a plate; do not overcook.
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4
In the same pan, add the remaining tablespoon of ghee. Add the sliced mushrooms and cook undisturbed for 3-4 minutes to allow them to release moisture and brown.
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5
Add the diced onions to the mushrooms. Sauté for 4-5 minutes until the onions are translucent and fragrant.
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6
Stir in the minced garlic and fresh thyme, cooking for just 60 seconds until the garlic is aromatic but not burnt.
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7
Deglaze the pan by pouring in the beef bone broth, scraping up all the browned bits (fond) from the bottom of the pan with a wooden spoon.
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8
Open the chilled coconut milk can and scoop out only the thick white cream from the top into the pan. Reserve the liquid water for other uses.
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9
Whisk in the Dijon mustard, coconut aminos, and apple cider vinegar. Bring the sauce to a gentle simmer over medium heat.
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10
Let the sauce simmer for 5-7 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
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11
Return the seared beef and any accumulated juices back into the skillet. Stir to coat and heat through for 1-2 minutes.
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12
Taste and adjust seasoning with additional salt or pepper if needed. Remove from heat immediately to keep the beef tender.
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13
Garnish with fresh parsley and a dusting of smoked paprika before serving hot.
💡 Chef's Tips
For the best texture, slice the beef while it is slightly frozen to get paper-thin ribbons. Do not use 'light' coconut milk; the fat content in the full-fat cream is essential for the sauce's stability and richness. If your sauce is too thin, whisk a teaspoon of arrowroot with a tablespoon of water and stir it into the simmering sauce. Avoid boiling the sauce vigorously once the coconut cream is added to prevent the fat from separating. Grass-fed beef is leaner than grain-fed, so keep the searing time brief to ensure the meat stays succulent.
🍽️ Serving Suggestions
Serve over a bed of roasted cauliflower rice to soak up the creamy sauce. Pair with spiralized zucchini noodles (zoodles) for a lighter, pasta-like experience. Accompany with a side of steamed asparagus or roasted Brussels sprouts for extra greens. Serve over a creamy parsnip or celery root puree for a gourmet, starchy feel. Enjoy with a glass of sparkling water infused with lemon to cut through the richness of the coconut cream.