Description
This creamy beef and mushroom skillet is a rich and delicious dish that is Whole30 compliant. Perfect for a comforting dinner!
Ingredients
Scale
- 1 lb sirloin steak, thinly sliced
- 2 tbsp olive oil
- 1 medium yellow onion, chopped
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup beef broth (Whole30 compliant)
- 1 cup coconut cream
- 2 tbsp arrowroot flour
- 2 tsp Dijon mustard (Whole30 compliant)
- 1 tsp salt
- 1/2 tsp black pepper
- Fresh parsley, chopped, for garnish
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sliced beef in a single layer and sear until browned, about 2-3 minutes per side. Remove beef and set aside.
- Add the remaining olive oil to the skillet. Sauté onions and mushrooms until softened and golden, about 5 minutes. Add the minced garlic and cook for 1 minute.
- Sprinkle arrowroot flour over the vegetables, stirring to combine. Pour in the beef broth, coconut cream, and Dijon mustard. Stir well until mixture is smooth and starts to thicken.
- Return the beef and any juices to the skillet. Season with salt and black pepper. Simmer on low heat for 10-15 minutes, stirring occasionally, until beef is cooked through and sauce is creamy.
- Taste and adjust seasoning as needed. Garnish with chopped fresh parsley before serving.
Notes
- This dish is perfect for meal prep and can be stored in the refrigerator for up to 3 days.
- Try adding other vegetables like bell peppers or zucchini for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 100mg