Simply Tweaked Beef Stroganoff

The original recipe called for the use of a pressure cooker, yet one more handy dandy thing I do not have in my repertoire of kitchen gadgets. So for this I used my regular slow cooker, just for the first bit. I used dried shitaki mushrooms instead of porcini (I couldn't find them in my local grocery store). While I had those steep in some hot water, I started browning my short ribs, which I cut in half.

I set them aside to rest and in the same oil I added in my onions and mushrooms and cooked until they became golden.

I added the remainder of the ingredients and let simmer for a few minutes. 

I then transferred the meat and veggies to my slow cooker and let it cook away on low for 4 hours. Afterwards I removed the meat and set it aside, and transferred the sauce to a deep pot, set it on high and added in my egg noodles when it began to boil. 

While the pasta cooked I sliced the beef, once the pasta was cooked through I added in the beef, dijon mustard, and instead of the sour cream the recipe called for I added coconut cream. (Let a can of coconut milk sit for a day either in your pantry or your refrigerator, the cream that solidifies on top is what you use, the rest you can either discard or save for a smoothie the next morning!)

Toss everything together and serve. Dairy free Beef Stroganoff, with all the yummy goodness of regular beef stroganoff.  Give it a try and let me know what your simple tweaks are!

Ingredients 

1 ounce dried shitaki mushrooms
1 1/2 cups boiling water
2 pounds boneless short ribs, cut into 2-inch pieces
Coarse salt and freshly ground pepper
2 tablespoons olive oil
1 pound button mushrooms, trimmed and quartered
1 medium onion, thinly sliced
2 cups low-sodium chicken broth
6 ounces egg noodles
1/3 cup coconut cream
1 tablespoon plus 1 teaspoon Dijon mustard

Directions

1. Soak shitaki mushrooms in the boiling water for 10 minutes. Chop mushrooms; strain and reserve mushroom liquid.
2. Season meat with salt and pepper. In a 6-quart pressure cooker, heat 1 tablespoon oil over medium-high. 
3. Working in batches, add meat and cook until browned on all sides, 5 minutes, adding more oil as needed. Transfer to a plate.
4. Add remaining tablespoon oil, the button mushrooms, and onion; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Add shitaki mushrooms, mushroom liquid, and chicken broth. 
5. Place meat, and veggies into slow cook and set to low for 4 hours.
6. After four hours remove mean, and place brother into a large pot, stir in egg noodles and cook, stirring occasionally, over medium until tender, about 7 minutes. Remove from heat. 
7. Slice meat and stir in coconut cream and dijon mustard. Season with salt and pepper.  

Recipe adapted from Sarah Carey, for original recipe follow link below:

https://www.youtube.com/watch?v=1d_VgLxdLhc&index=28&list=WL

http://www.marthastewart.com/1083368/beef-stroganoff