Beef Stroganoff

• • • 7 tablespoons olive oil, divided
      
    • 1 pound maitake mushrooms, torn into large pieces
      
    • 1 tablespoon finely chopped fresh thyme
      
    • Kosher salt, freshly ground pepper
      
    • 1 pound roast beef tenderloin, cut into 1x1-inch pieces
      
    • 1 medium onion, finely chopped
      
    • 2 garlic cloves, finely chopped
      
    • 4 cups low-sodium chicken broth
      
    • 1 cup heavy cream
      
    • ½ cup sour cream
      
    • 2 tablespoons Worcestershire sauce
      
    • 1 tablespoon Dijon mustard
      
    • 12 ounces egg noodles
      
    • 3 tablespoons unsalted butter, cut into small pieces
      
    • Chopped fresh parsley and fresh chives (for serving)
      
    • 
      
    • Heat 3 Tbsp. oil in a large skillet over medium-high. Add mushrooms and thyme, season with salt and pepper, and cook, tossing often, until mushrooms are golden brown and tender, 10–12 minutes. Transfer to a large bowl.
    • Increase heat to high and heat 2 Tbsp. oil in same skillet. Cook beef, tossing often, until browned on all sides, 5–8 minutes. Transfer to bowl with mushroom mixture.
    • 
      Reduce heat to medium-high, add remaining 2 Tbsp. oil to skillet, and cook onion and garlic, stirring occasionally, until golden and softened, 8–10 minutes. Add broth and cream, bring to a simmer, and cook until reduced by half, 20–25 minutes. Whisk in sour cream, Worcestershire sauce, and mustard; season with salt and pepper. Simmer until sauce is thick and creamy, 8–10 minutes. Add mushrooms and beef with any accumulated juices and cook, stirring occasionally, until just heated through. 
    • Meanwhile, cook egg noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a large bowl. Add butter and a large pinch of parsley and a large pinch of chives; toss until butter is melted.
      
      
    • Arrange noodles on a large platter and spoon stroganoff over top. Garnish with additional parsley and chives.
      

    
    
  • from BonAppetit
  • I use leftover steak - and roughly follow the sauce.

Not-yet-tried Choc Sweet Potato Pie

Chocolate Sweet Potato Pie from Paleohacks

Recipe by: Felicia Lim

Slice into this dreamy pie made with sweet potatoes, chocolate, and a dollop of coconut cream.

Tools

•  9-inch round pie pan
•  Large mixing bowl
•  High-speed blender

Ingredients

For the Crust:

•  3 cups blanched almond flour
•  3 eggs
•  ½ cup tapioca starch, divided

For the Filling:

•  2 cups sweet potato purée
•  ½ cup honey
•  ¾ cup melted coconut oil
•  2/3 cup coconut milk
•  1/3 cup cacao powder
•  ¼ t salt
•  Coconut cream, for topping
•  Chocolate shavings, for garnishing

Instructions

•  Preheat the oven to 375°F and grease a round pie pan with coconut oil.
•  To Make the Crust: In a large mixing bowl, combine the almond flour, eggs, and 1/4 cup of tapioca starch. Mix until you get a thick, sticky mixture, then add the remaining tapioca starch one tablespoon at a time. Mix well until the dough is no longer sticky.
•  Use your hands to knead the dough, then roll into a small flat disc. Dust two sheets of parchment paper with extra tapioca and sandwich the dough in between. Continue rolling the dough into a disc, slightly larger than the base of your pie pan.
•  Remove the parchment paper and place the rolled dough on top of the pan. Press it down so that it fits the base and sides of the pan. Use scissors to cut off the excess dough.
•  Bake the crust for 25 minutes, or until golden and firm to touch. When finished, remove it from the oven and let it cool for at least 15 minutes.
•  To Make the Filling: In a blender, combine the sweet potato purée, honey, coconut oil, coconut milk, cacao powder, and salt. Pulse for a few minutes until you get a thick, creamy mixture. If needed, scrape down the sides with a spatula.
•  Once the crust has cooled, remove it from the pan and place it onto a plate. Pour the filling into the crust and use a spatula to spread and smooth the top. Chill the pie in the freezer for at least 1 hour or until the filling is firm.
•  When the pie is ready, slice and top with a dollop of coconut cream. Sprinkle on the chocolate shavings and enjoy!