4 SERVINGS 454 grams sirloin steak

 1 teaspoon sea salt (divided)1/4 teaspoon black pepper 

2 tablespoons arrowroot starch (divided)

2 tablespoons avocado oil

1/2 onion (diced)

2 cloves garlic (minced)

283 grams white mushrooms (sliced)

177 milliliters beef broth

118 milliliters coconut cream

1 tablespoon coconut aminos

2 teaspoons apple cider vinegar

1/4 teaspoon mustard powder 

1 tablespoon fresh parsley, chopped

HOW TO MAKE BEEF STROGANOFF

• Season the steak well with salt and pepper and slice into small bite-sized strips. Add to a bowl and toss with arrowroot starch until coated.
• Heat the oil over medium heat in a large pan. Sear the steak for about 2 minutes on each side to lightly brown. Set aside.
• Using the same pan (adding more oil if needed) saute the onion and garlic until the onion is translucent. Add the mushrooms to the pan and cook for 3-4 minutes to soften. Add 1 tbsp of arrowroot and stir into the mushroom and onion mixture.
• Pour in beef broth, coconut cream, apple cider vinegar, coconut aminos, and mustard powder. Stir to combine and allow to simmer and thick for 2-3 minutes. Salt further to taste.
• Add the steak back to the pan and mix well to coat in the sauce. Simmer for another 2-3 minutes or until the steak is fully cooked.

Serve with roasted sweet Potato cut in half (Length ways)