|Rich & creamy beef with mushrooms; the perfect winter dish|
Ingredients (serves 3-4):
2tb organic butter
1 large onion, diced or sliced
2tsp minced garlic
1-1.5lb steak, sliced 1/2" thick: You can use sirloin, top round, beef stew meat, or even a chuck roast (cooking times will vary)
1c beef stock (msg & gluten free)
10oz sliced baby bella mushrooms (button mushrooms are also fine)
1 bay leaf
1 tsp finely ground sea salt
1/2c sour cream at room temperature (if dairy free use coconut milk; it's a fun twist!)
chopped parsley or cilantro for serving
1. In a large saute pan, heat butter over medium high heat. Add onions and garlic and saute until translucent and soft. Pour into the bottom of a crock pot.
2. Add steak, bay leaf, all spice, thyme, and salt to the crock pot with the beef and onions and give it a good stir. Place mushrooms on top and pour beef stock over the whole thing. Cover and cook on low until beef is tender (the tougher and larger the meat the longer it needs to cook): roughly 8-10hours. To speed things up, you can cook this dish on high (cuts the time in half).
3. When the beef is tender, turn off the slow cooker and stir in sour cream or coconut milk. Serve over rice, noodles, or in a bowl. Top with cilantro and enjoy!
Note: I like my sauce thin, but if you want to thicken it up make a roux with rice flour (cook a bit of rice flour and butter in a pan until it browns) and then wisk in your liquid and boil until thick. This will make it more like a gravy which is good with noodles.
1 serving = roughly 1/3 of the entire dish (5oz sliced steak with 1/3 veggies and sauce using coconut milk)