Preparation: 20 minutes
Cooking time: approx. 45 minutes – 1 hour
- 1/3 cup arrowroot flour
- 1 teaspoon salt
- 1 teaspoon paprika
- good pinch of pepper
- 1kg beef round steak cut into thin strips
- 3 Tbsp ghee or butter
- 1 large chopped onion or 2 medium sized onions
- 4 cloves of garlic finely chopped roughly
- 1/2 cup beef bone stock
- 2 tsp dijon mustard
- 1/4 cup red wine
- 1/2 tsp cayenne pepper (optional or reduce the amount if need be)
- 1/4 tsp chilli flakes (optional)
- 500g mushrooms sliced finely
- 3/4 cup coconut cream or sour cream (if dairy tolerant)
- 1 – 2 cups of a simple cauliflower rice or basmati rice
- Freshly chopped parsley for garnish
- Place flour, paprika, salt and pepper into a large bowl and mix thoroughly.
- Add the sliced beef and stir well until well covered with the flour mix.
- In a large heavy based pot, melt the ghee or butter on a medium heat and brown the beef in batches. Once browned, set aside.
- Then add the onion to the pan and gently cook on a medium heat until just cooked. Then add the chopped garlic and lightly saute for about 1 minute.
- Return the browned beef to the pot (with the onion and garlic).
- Add the stock, red wine, mustard, chill, cayenne pepper (if using) and mushrooms to the pot on a medium heat still.
- Allow to reduce for about 1 minute. Turn the heat down to low, cover and cook until the meat is tender for about 45 mins – 1 hour. Alternatively place the pot in a preheated oven at 170 degrees celsius for the same amount of time.
- Once cooked and ready to serve. Stir in the coconut cream or sour cream.
- Gently warm through on a low heat.
- Serve with the cauliflower or basmati rice and a garnish of chopped parsley.
Note: for extra goodness stir through a handful of english spinach and / or a handful of parsley at the end of cooking and stir through until gently wilted.