Beef Stroganoff (with Coconut Cream)


  • 550-600g beef strips
  • 2 tablespoons olive oil (or avocado oil)
  • 4 tablespoons unsalted butter (vegan butter or ghee for dairy free alternative)
  • 1 1/2 to 2 cups Cremini / Swiss brown Mushrooms, stem removed and sliced
  • 1 yellow onion, chopped (or Vidalia)
  • 2 large cloves garlic, chopped
  • 2 tablespoons plain flour
  • 2 tablespoons tomato paste
  • 1 1/2 cup liquid beef stock
  • 5 small sprigs of fresh thyme
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • Salt to taste
  • 200ml Kara UHT Coconut Cream
  • 1-2 teaspoon lemon juice, freshly squeezed
  • Black pepper to taste, freshly cracked
  • 1 tablespoon parsley, finely chopped

For Coating the Beef

  • 1 teaspoon light soy sauce
  • 1 1/2 tablespoon plain flour
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder


  1. Add the light soy sauce to the beef strips and toss. Leave for 5 minutes to marinate.
  2. In a large ziplock bag, add the balance ingredients for coating the beef, shake well to mix.
  3. Add the marinated beef into the ziplock bag, shake well to coat uniformly.
  4. Heat oil in a deep skillet (or cast iron casserole) over medium heat, add the beef in one layer and sear until evenly browned, about 3-4 minutes per side.
  5. Remove the beef and set aside.
  6. Lower the heat to minimum, melt half of the butter in the skillet till shimmering.
  7. Add the mushrooms and stir occasionally.
  8. Raise the heat to medium, continue to cook the mushroom until has reduced in volume and the liquid released from mushroom has evaporated.
  9. Stir in the onion and garlic. Continue to cook until fragrant, softened, and golden brown.
  10. Remove the sauteed ingredients from the skillet and scrape the skillet clean without washing.
  11. Heat the remaining butter in the skillet and add the flour after the butter has melted.
  12. Stir quickly on lowered heat to cook the flour and create the ‘ roux’.
  13. Add the tomato paste, stir quickly to blend into a uniform paste.
  14. Gradually mix in some of the beef broth and deglaze the pan. Stir briskly to mix everything, then add the remaining beef broth,
  15. Add the thyme, Worcestershire sauce, onion powder, paprika, and salt to taste. Simmer on low heat for 5 minutes.
  16. Stir in beef, mushroom, and add a little water to loosen the consistency if necessary. Cover and simmer on low heat for 7-10 minutes.
  17. Add half of Kara UHT Coconut Cream and stir briskly to incorporate. Then add the balance coconut cream and stir until evenly distributed.
  18. Stir in lemon juice, then add black pepper to taste.
  19. Remove from heat and ready to be served.
  20. Before serving, add parsley and stir through.


Choose tender and flavorful cuts that cook quickly without getting tough.

  • Sirloin: Easily available and affordable option with good flavor and tenderness.
  • Flank steak: Marinating is recommended for this lean cut, but it results in tender and flavorful stroganoff.
  • Tenderloin: The most tender cut, but also the priciest.
  • Tougher cuts: Chuck roast or round steak requires longer simmering, up to 45-60 minutes to become tender. Add water/stock accordingly.

Place the beef in the freezer for 20-30 minutes to slice into thin strips easily. Cut the beef against the grain.

Source & Credits:

Related Recipes