Beef Stroganoff: Easy and Natural
- Reviews 2
Ready In: 53 mins
Serves: 8
Ingredients
- 2 lbs skirt steaks
- 1⁄4 cup flour
- pepper
- 2 tablespoons olive oil
- 1 large onion
- 1 lb fresh mushrooms, sliced thick
- salt
- 2 cups plain rice milk (or soy milk)
- 2 tablespoons dried parsley
- 2 tablespoons tamari or 2 tablespoons soy sauce
- 2 medium tomatoes, chopped
- 4 sprigs fresh dill, chopped (or use dried)
Directions
- Put flour and pepper in a plastic bag. Toss in the skirt steak, shake, and set aside.
- In a large skillet, saute onions and mushrooms in olive oil until soft but not mushy. Season with salt to taste.
- Remove onion/mushroom mix and set aside.
- In batches, brown skirt steak (after shaking off excess flour) until brown on all sides.
- Return meat and onion/mushroom mix to the skillet.
- Add the rice milk and parsley. Bring to a boil. Lower heat to medium, and let thicken for about 8 minutes.
- Add the tamari, and cook until everything is tender, another 15 or 20 minutes or so.
- Add the tomatoes and dill. Heat through. Adjust seasonings.
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