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Creamy Dairy Free Stroganoff

Before you jump to Creamy Dairy Free Stroganoff recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Have To Be A Chore.

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These changes are possible with all sorts of foods and can apply to the oils you cook in and the spread you put on bread. For example, monounsaturated fat such as olive oil can be helpful in offsetting the bad cholesterol in your diet. It is also a good source of Vitamin E which has numerous benefits and is also terrific for your skin. If you presently eat plenty of fresh fruits and vegetables, you may want to think about where you're getting them and if it's the best source. If you go for organic foods, you can avoid the problem of eating crops that may have been sprayed with deadly pesticides. If you can find a good local supplier of fresh fruit and leafy greens, you can also eat foods that have not lost their nutrients because of storage or not being harvested at the right time.

Thus, it should be quite obvious that it's easy to add healthy eating to your life.

We hope you got benefit from reading it, now let's go back to creamy dairy free stroganoff recipe. To make creamy dairy free stroganoff you need 14 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Creamy Dairy Free Stroganoff:

Take 90 ml of Coconut Oil, divided.
Use 2 of Onions, diced.
Get 6 cloves of Garlic, crushed.
Get 700 g of Mushrooms.
Provide 1000 g of lean Steak, cut in 2,5 cm cubes.
You need 15 ml of Dijon Mustard.
Take 7,5 ml of Paprika.
Take 125 ml of white Wine.
Provide 750 ml of Beef Stock.
Provide 45 ml of flour.
Use 25 ml of Worcestershire Sauce.
Get To taste of Salt & Pepper.
Get 375 ml of Orley Whip Dairy Free Cream.
Get 60 g of Chevin Full Fat soft Goat's milk Cheese.

Steps to make Creamy Dairy Free Stroganoff:

Heat 45 ml of oil in a large skillet over medium-high heat. Sear the meat in a single layer until browned; set aside until all batches are done..
Place remaining oil in the skillet, add onions and garlic and fry until translucent and fragrant. Add mushrooms and cook until tender. Mix in mustard and paprika..
Deglaze the pan with wine and cook for about 3 minutes while stirring and mixing flavours through. Reduce down to about half the volume..
While the wine is reducing, whisk together beef stock, flour and Worcestershire sauce in a jug. Also, whisk together Orley Whip and cheese till smooth..
Pour the stock mixture slowly in while stirring the reduced wine mixture and bringing the skillet up to a simmer. Simmer for about 5 minutes until the sauce thickens..
Return the beef and any juice from the plate to the skillet and season with any extra salt and pepper, if desired. Reduce heat down to low and mix in the cheese and cream. Heat until hot but do not boil..
Serve with pasta, rice or grilled potatoes..

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