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–+ servings
Anna

Beef Stroganoff With Tomato Sauce

5 from 1 vote
This beef stroganoff is a simple, healthy, and delicious meal. It's a quick-to-make dish. Tender strips of beef are seared and then cooked in a creamy tomato sauce. This beef stroganoff recipe makes weekly dinners or weekends with family gatherings so easy!
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 4 Portions
Course: Dinner
Cuisine: American
Calories: 413
Ingredients Equipment Method Nutrition

Ingredients
  

  • 500 g/1 lb tenderloin or rump steak cut in strips
  • 1 tbsp olive oil divided
  • 1 medium onion chopped
  • 2 cloves of garlic minced
  • 1 tsp smoked paprika
  • 1 tbsp organic soy sauce
  • 500 g/ 1lb tomatoes deseeded and cut into tiny pieces
  • 1 tbsp Dijon mustard
  • ½ cup tomato sauce
  • 70 g/2.5 oz (⅓ cup) green banana biomass
  • 110 g/3.8 oz mushrooms
  • ½ cup cashew cream
  • Fresh herbs – to taste parsley, chives, cilantro, basil, or thyme
  • Sea salt – to taste
  • Black pepper – to taste
CASHEW NUTS CREAM:
  • ½ cup (70 g/2.5 oz ) cashew nuts raw and unsalted, *soaked for 6 hours
  • ¼ cup filtered water

Equipment

  • Frying pan
  • Spatula
  • Cutting Board
  • Chef's knife
  • 3 Bowls
  • Blender

Method
 

CASHEW NUTS CREAM:
  1. Soak the cashew nuts for approximately 6 hours. Discard the water and wash the cashews well.
  2. Blend the cashew nuts with filtered water until it becomes a very smooth cream.
BEEF STROGANOFF:
  1. Cut the meat into medium strips or cubes. Season the meat with salt and pepper to taste.
  2. Heat the frying pan with a little olive oil. When the frying pan is very hot, start adding the meat, and sear the meat. When all the meat is sealed, remove it and set it aside in a bowl.
    (Do not add all the meat at once. Otherwise, the meat will cook and not sear.)
  3. In the same skillet, add a little more olive oil and sauté onion and garlic for a minute, then add smoked paprika and soy sauce.
  4. When the onion becomes translucent, add the chopped tomatoes, and let them warm up. Then add the Dijon mustard and tomato sauce. Stir it and add the green banana biomass. Let it cook for approximately 10-15 minutes until the tomato breaks down and the biomass incorporates very well and becomes a creamy sauce.
    Don't forget to give it a little stir from time to time so that the sauce doesn't stick to the bottom of the pan. If necessary, add a little water or vegetable broth to the sauce to make it a little looser. The consistency is up to you and how you like your sauce. You can make the sauce thick or thin by adding more or less liquid.
  5. Add the sealed meat with all the juices that have accumulated at the bottom of the bowl, and stir in well until incorporated into the sauce.
  6. Add the mushrooms and stir them into the sauce.
  7. Add the cashew cream and cook for 2 minutes. Adjust the salt.
  8. Turn off the heat, and finish by adding fresh herbs of your choice. I used chives and parsley in my beef stroganoff, but you also can use cilantro, thyme, or basil.

Nutrition

Serving: 1PortionCalories: 413kcalCarbohydrates: 22gProtein: 34gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 86mgSodium: 900mgPotassium: 1179mgFiber: 5gSugar: 9.5gVitamin A: 1817IUVitamin C: 24mgCalcium: 67mgIron: 5mg
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