Ingredients

The following ingredients have 4 Servings
  • 2 pounds beef chuck roast or sirloin cut into strips
  • 6 oz. mushrooms (sliced)
  • 4 green onions (sliced)
  • 1 cup beef stock
  • 1/3 cup full-fat coconut milk
  • 1/3 cup white wine (optional)
  • ½ tbsp. tapioca starch (optional)
  • 1 tsp. Dijon mustard
  • Cooking fat
  • Sea salt and freshly ground black pepper to taste

Instruction

  • Season the beef strips to taste with sea salt and black pepper.
  • Melt some cooking fat and brown the beef for 1 to 2 minutes in a large skillet placed over medium-high heat.
  • Add the green onions and cook for another 4 minutes.
  • Add the white wine. Bring to a boil then turn down the heat and cook, uncovered, until the liquid is reduced by half.
  • Add the beef stock. Bring to a boil, lower the heat, and simmer for 45 minutes or until the beef is cooked through but still tender.
  • Add the mushrooms, coconut milk, and mustard to the skillet, and cook for another 5 minutes.
  • (Optional) If you like a thicker sauce, add the tapioca starch now and stir it in well.
  • Season to taste once again and serve.