Rich in protein and immunity-boosting micronutrients, this beef and mushroom coconut stroganoff makes the perfect dinner paired with sweet potatoes
- 100g diced beef
- 1 small sweet potato, sliced into rounds
- 92g broccoli, steamed
- 75g white mushrooms, halved
- 1 medium shallot, finely chopped
- 1 fat garlic clove, finely minced
- 30g coconut milk
- 1 vegetable or beef stock cube
- 1 tablespoon fresh or dried parsley
- 2 tablespoon olive oil
- 1/4 teaspoon paprika
- Salt and black pepper, to taste
- Preheat the oven to 200C then line a baking tray with parchment paper. Put the sweet potatoes in a small bowl, drizzle with a teaspoon of olive oil, a pinch of salt and paprika. Toss well to combine then place the sweet potatoes on the baking tray and cook in the oven for 30 minutes until softened.
- While the sweet potatoes are cooking, heat one tablespoon of oil in a large saucepan then add the beef and fry without turning for 2 minutes. Flip and fry a further minute then transfer to a bowl and set aside.
- Return the pan to the stove then add the second tablespoon of oil. Once the pan is hot, add the shallots and fry for 1 minute until softened.
- Transfer the beef back into the pan, then add the mushrooms, garlic, stock cube, and porcini mushroom powder. Put the lid on the pan and cook on a low heat for 3 minutes to the mushrooms release some of their liquid.
- Take the lid off the pan add the coconut milk and parsley and adjust the seasoning as necessary with salt and pepper. Cook for a further few minutes on low heat then take the pan off the heat.
- Serve the stroganoff with baked sweet potatoes and a side of broccoli.
- Serving Size: Serves 1
- Calories: 420 kcal
- Fat: 17.2g
- Carbohydrates: 36.4g
- Fiber: 8.2g
- Protein: 29.8g
Keywords: Sweet potatoes, stroganoff, mushrooms, beef