Paleo Beef Stroganoff Stuffed Portobello Mushrooms
I love mushrooms and I love steak! Beef Stroganoff is one of my favorite dishes, but I don't ever feel like the noodles are very important. The noodles seem to be there only to soak up the delicious mushroom sauce; so why not just skip them and use MORE mushrooms to soak up that umami-packed goodness!
- 2 tbsp butter
- 2 cloves of garlic, minced
- 1/2 onion, small dice
- 20 oz mushrooms, thinly sliced
- 1 tbsp cassava flour
- 1 tbsp paprika
- 5 oz kale, roughly chopped
- 2 c mushroom (or beef) stock
- Salt and pepper to taste
- 1 tbsp thyme leaves, chopped
- 4 portobellos
- 1 pound of steak, thinly sliced
- 1/2 pound cauliflower rice
Melt the butter over moderate heat. Add the garlic and onion and cook until golden, about 3 minutes. Add mushrooms and cook, stirring occasionally, until liquid from mushrooms has evaporated and the mushrooms are browned, about 8 minutes.
Sprinkle the flour over the mushroom mixture and thoroughly stir.
Repeat this with the paprika.
Add in the chopped kale and broth and cook until kale is wilted and well-combined, about 3 minutes.
Taste it and add salt and pepper.
Stir in the fresh thyme.
Grill the portobellos and the steak until the mushrooms are soft and juicy and the steak is done to your liking. (I would error on the side of less-done as the steak will be added to the mushroom mixture and potentially cook more.)
When the mushrooms are done, transfer them to a plate and set them aside. Let the steak rest for 5 minutes uncovered.
Add the cauliflower rice to the mushroom mixture and give it a good stir. You can check here for seasoning again and add more salt or pepper if needed. (Remember the meaty steak may add some salt, so don't over-season.)
Thinly slice the steak. This was seriously the hardest part of the whole process. Who can resist slices of juicy, seasoned steak sitting on a board and NOT want to pile them straight into your mouth. Try not to eat all the steak! It's worth it for the end result, I promise! :)
Stir the steak into the mushroom, kale, cauliflower mixture.
To serve, take one portobello and use as a bowl. Spoon the mixture evenly into the four mushrooms and dig in!