Without the trip to IKEA!
These actually resemble an amazing dairy-free Beef Stroganoff. And Beef Stroganoff was one of my FAVORITE dishes pre-dairy allergy. So I’m beyond excited to find this recipe! Next time I’ll add a grain-free noodle and it will cover that craving perfectly.
This recipe makes a ton, so depending on your family size you can freeze some and/or have leftovers for the next day. I’m excited to eat it again for lunch. So is Michael!
The ingredients are simple, the flavor is PACKED.
- 1 lb. ground beef
- 1 lb. ground pork
- 1 onion, diced
- ½ cup almond meal
- 2 large egg yolks
- ¼ tsp. allspice, ground
- ¼ tsp. nutmeg, ground
- 4 cups beef stock
- 1 cup coconut milk
- ¼ cup ghee
- 2 tbsp. tapioca starch (I used regular corn starch because I could’t find tapioca starch.)
- 1 tbsp. fresh parsley leaves, chopped
- Cooking fat
- Sea salt and freshly ground black pepper
First dice the onion and sauté it in a cooking fat (I used coconut oil) for 4-5 minutes, stirring constantly until they are soft. Then add it to a bowl with the ground pork and ground beef. Mix together and add egg yolks and the spices and almond flour. Then add some salt and pepper (I just sprinkle a little, no need to measure.)
The kids LOVED the texture and feel of the egg yolk. I just cracked both eggs into a bowl and scooped the yolk out with my hand.
Then I took off my rings, gave the meat mixture one last good mix with my hands and formed little 1-2 inch balls.
Next add some cooking fat to the pan and sear the meatballs on all sides until a nice (I like charred) brown. It will take about 5 minutes per batch. Then set aside and start on the sauce! (They will be mostly raw in the middle and will finish cooking in the sauce.)
Put the 1/4 cup ghee in a pan and melt. Slowly whisk in the beef stock and cook, stirring constantly, for about two minutes. Next add the coconut milk and some salt and pepper. I use canned coconut milk and I used plenty of the creamy top part too! Once it’s hot pour about a cup of it in a bowl and add the starch and whisk until it’s lump free. Add back to the sauce in the pan. Whisk some more until it thickens. It took about 5 minutes for me, on medium heat.
Now add the meatballs to the sauce. Stir occassionaly and cook until cooked through and sauce has fully thickened, about 12-15 minutes, low heat.
Serve immediately with Parsley on top! (Don’t chop it and then leave it on the cutting board like I did!)
Absolutely delicious. I can’t wait to eat the leftovers.
Thanks to Paleo Leap for all these amazing grain-free recipes!