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Beef Stroganoff

with Bone Broth
recipe-difficulty
Not too tricky
recipe-serves
10-12
ready-in
4 hours
Beef Stroganoff
There's nothing quite like a beef stroganoff to bring back memories of a hearty meal made by grandmas loving hands. This new take on an old one-pot favourite is dairy-free! The traditional style that is made with cream can be an issue for many with dietary requirements. We hope this reinvention gives it a place back on your dinner table, while hitting all those nostalgic marks for you with a rich sauce, tender mushrooms, and melt in your mouth beef. This dish calls for a stock made from our bone broth rather than store-bought, so nutritionally this dish packs a real punch!
Main Meals
Australian Inspired
Pantry Items
View in metric
  • 2 tbsp Beef Bone Broth Powder Hearty Original
  • or 2 tbsp Beef Bone Broth Concentrate Natural
  • 2.2 lb stewing beef cut into chunks
  • tapioca flour
  • olive oil (for cooking)
  • 1 brown onion
  • 3 garlic cloves, sliced
  • 4 cups mushrooms, sliced
  • a few sprigs of thyme, chopped
  • 1/4 cup red wine vinegar
  • 1 tsp sweet paprika
  • 1 tbsp tamari
  • 1 can coconut cream
  • 4 tsp lemon juice
  • the zest of 1 lemon
  • 1/2 tsp nutmeg powder

1. Preheat the oven to 350F degrees. Spread all the seeds onto some baking paper on a oven tray and pop them into the oven for about 6 mins - you don’t want to burn them, so keep an eye on them.

2. Pop the maple syrup, collagen and butter into a small pot on a medium heat and simmer together. Once fully combined, add the bicarb - it will fizz a bit. Cook down for about 4-5 mins to caramelise. 

3. Grab the seeds out of the oven and pour the hot maple/butter mix on top. You might have to mix them around to get them all covered. Try to have a thin layer. 

4. Bake for 8-10 mins. Set aside to cool for 30 mins. Snap and eat!