I love creamy beef stroganoff and it is one of my go to comfort foods. This recipe turns out great every time and it is so easy. There is no browning of the meat, saluting of the veggies or long work in the kitchen.
You mix up all the ingredients and bake. The oven does all of the hard work for you! It turns out creamy, with a nice sauce and a beefy mushroom flavor that is brightened by the thyme and the lemon in the cashew cream.
This also makes the perfect left over dish the next day! Easy, delicious and good enough for company!
1 lb thin sliced sirlion beef
½ yellow onion diced
2 minced garlic cloves
8 ounces mushrooms sliced
1 cup coconut milk
¼ cup good white wine
¼ cup cashew cream
1 cup beef or chicken stock
1 tea salt
½ tea pepper
1 tea thyme
Pre heat oven to 350
Slice the mushrooms, mince the garlic and dice the onion. Put all of the ingredients into a large bowl and mix well.
Pour into a baking dish and cover. Bake for 30 minutes. Uncover, stir, cover again and bake for another 30 minutes.
Serve over cooked gluten free noodles, rice or quinoa.