Around this time last year, Jay and I went to check out The Stone Balloon (which is now The 16 Mile Taphouse) in Newark, DE, where we were living at the time. Stone balloon really hit it out of the park with their beef stroganoff, not only because the sauce was fantastic, but also because it just happened to be a gluten-free option for Jay: they sliced potatoes thinly enough and cooked them just enough that they could serve as "noodles" for the dish. The portobello mushrooms in the dish also offered a meaty richness that paired well with the heavy whipping cream in the sauce. I'd been meaning to try to recreate this recipe for some time, and it just happened to work out that I got it right the very first time!
I'm really excited to share this recipe with you guys-- it's a little more labor intensive than I usually like to go, but this would be an excellent dish for a special occasion (you could even use steak instead of ground beef to kick it up a notch).
Beef Stroganoff With Potato "Noodles"
Ingredients:
1 lb ground beef (I used 85/15)
1 large yellow onion, finely chopped
2-3 large garlic cloves, finely chopped
4 medium russet potatoes (or your choice of potato)
12 oz large portobello mushrooms, sliced into strips
1 16oz can coconut milk, chilled for at least 8 hours in the fridge (you could also use 1¼ cups heavy whipping cream or crème fraîche, although the consistency of the sauce may change slightly)
1/4 cup white cooking wine
1/2 cup chicken stock
2 tsp dijon mustard
1 tsp ground nutmeg
Step 1.1. Start by preparing your veggies: Scrub and peel the potatoes, chop the onions and garlic.
Did you know? Coconut milk is FULL of healthy fat, but if you're looking to keep your calorie intake low, this may not be for you.
Recipe without photographs: Beef Stroganoff With Potato Noodles
Ingredients:
1 lb ground beef (I used 85/15)
1 large yellow onion, finely chopped
2-3 large garlic cloves, finely chopped
4 medium russet potatoes (or your choice of potato)
12 oz large portobello mushrooms, sliced into strips
1 16oz can coconut milk, chilled for at least 8 hours in the fridge (you could also use 1¼ cups heavy whipping cream or crème fraîche, although the consistency of the sauce may change slightly)
1/4 cup white cooking wine
1/2 cup chicken stock
2 tsp dijon mustard
1 tsp ground nutmeg
1. Prep and chop your onions and garlic, scrub and peel the potatoes.
2. Slice the potatoes lengthwise into half-inch wide strips. Slice thinly to create noodles, or use the (2mm) blade attachment in your food processor to do it. Remember to place them horizontally into the food processor for best results!
3. Put a pot of well-salted water on to boil, and brown the meat in a large skillet over medium-high heat.
4. Remove the meat from the pan (leave the fat) and cook the onions and garlic until fragrant and translucent.
5. Add the potato "noodles" to the boiling water, and cook for 5 minutes, maximum. Drain and run under cold water to keep them from cooking further.
6. Add the mushrooms to the pan with the onions and garlic, along with the chicken stock and white wine. Allow to simmer for 14-16 minutes, until the mushrooms are cooked through and have absorbed most of the moisture.
7. Remove the canned coconut milk from the fridge, and scoop out the solidified coconut "cream" from the top of the can. Whisk the dijon mustard into the coconut cream.
8. Add the coconut cream mixture to the pan, along with the ground beef. Allow to heat through for 2-3 minutes.
9. Serve atop potato noodles, and enjoy!!
As always, thanks for reading!
- Kaitlin