Beef Stroganoff

Ingredients:

2 1/2 cups Raw Cashews

2 1/4 cups Beef Bone Broth, Vegetable Broth or Water

1 Tbsp Ghee for saute

1 medium large Onion, chopped

2 lbs Flat Iron Steak, preferable Grass-fed and finished

1 lb Shitakke mushrooms or mushrooms of choice, Organic

1/4 cup plus 1 Tbs Sherry (optional), see notes for using Raw Apple Cider vinegar if not using Sherry

2 to 4 cloves of garlic chopped or crushed

Salt and pepper to season

1 tsp Turmeric powder or 1 inch peeled and grated

1 Tbsp Thyme dried or 2 tsp fresh or a combination of the two

1/4 chopped fresh Oregano

Vegetable noodles, gluten-free noodles, or egg noodles prepared accordingly

Assembly:

1. Place cashews in medium bowl, cover with clean water and let soak for 1 hour or overnight. In the meantime chop onion, cut meat in strips, slice mushrooms, prepared garlic.

2. Sauté onion with ghee in large pan, 5 to 7 minutes until translucent, add in meat, season with salt and pepper, cook meat until browned about 10 to 15 minutes, add in mushrooms and continue to cook, season with salt and pepper to taste, add i1/4 cup of Sherry and 1/4 cup beef broth, turmeric, thyme, and additional pepper. Let mixture simmer over medium low heat, while preparing cashew cream.

3. Drain and rinse cashews, place in container of high speed blender add in 1 cup beef bone broth 1 Tbsp Sherry (If not using Sherry I recommend adding 1 tsp raw apple cider vinegar), salt and pepper to taste. Blend on high until creamy and desired consistence is reached. You may need to add more broth to obtain desired consistence. I add about a 1/4 cup at a time until the cashews blend smoothly, and I have a thick sour cream consistence. Once consistence is reached if there is any remaining broth add to pan and let cook with meat and mushroom mixture. Add cashew cream to the meat and mushroom stir to incorporate return to a simmer, then reduce temperature to low and let continue to cook stirring as needed letting flavors blend together.

4. Prepare noodles, vegetables or as desired to serve stroganoff over. We enjoy or stroganoff over zucchini noodles, gluten-free brown rice noodles, or roasted broccoli and cauliflower. I like serving stroganoff with a tossed green salad, and small side dish of raw sauerkraut.

Health Notes:

Due to gluten and dairy intolerances in our home I took this family favorite recipe and turned it into an immune enhancing power house. If you don’t eat animal protein, don’t worry you can make this meat less. Substitute the beef for Portobello mushrooms, cleaned and sliced as you would the meat. Substitute the Beef Bone Broth for Vegetable Mineral Broth. Proceed as you would with the original recipe.

Eating small amounts of quality beef can be beneficial too many people’s healthy eating lifestyle. I recommend you buy your beef from a trusted butcher or direct from the producer. You can find quality animal protein typically at your local farmers market. I consider humanly raised animals, provided a traditional diet to be quality sources, also known as grass-fed and finished when beef is concerned. Check out Weston A. Price website for assistance www.westonaprice.org.

I recommend buying organic, seasonal food as much as your budget will allow. Farmer’s markets and CSA’s are an excellent way to add clean seasonal food to your healthy lifestyle.