Ingredients
Scale
- 3 TB olive oil, divided
- 1 1/4 pound round steak
- 1 onion roughly chopped
- 3 cloves garlic chopped
- 3 cups sliced crimini mushrooms about 6 large mushrooms
- 2 tablespoons gluten free all purpose flour
- 2 cups beef broth
- 1 cup vegetable broth
- 1 tablespoon coconut aminos
- 2 medium russet potatoes, peeled & diced
- 1 1/2 cups plant based heavy whipping cream
- 2 tablespoons chopped fresh tarragon remove leaves from stems then chop finely *See notes
- kosher salt and fresh cracked pepper to taste
Instructions
- Sure! Here are the shortened instructions in a numbered list format:
- Heat 1 tbsp olive oil in a pot. Sear steak until browned, then remove and set aside.
- Add 2 tbsp olive oil to the pot. Sauté onion for 4 minutes, then add garlic for 1 minute.
- Stir in mushrooms and cook for 5–7 minutes until browned.
- Sprinkle flour over mushrooms. Stir and cook for 1–2 minutes.
- Slowly add beef and vegetable broth, stirring constantly. Mix in coconut aminos.
- Add potatoes and cooked steak. Simmer 20–25 minutes until potatoes are tender.
- Stir in plant-based cream and chopped tarragon. Simmer 5 more minutes.
- Season with salt and pepper to taste. Serve hot.
Notes
*Tarragon has a slight licorice flavor. But when chopped finely and added to the broth, it makes a wonderful herbal flavor within this dish. But if it’s not your thing, feel free to leave it on the side to serve optionally.