1

Mix the arrowroot starch, salt and pepper in a large bowl. Toss the steak in the mixture and coat well.

2

In a large skillet, heat the butter over medium-high heat. Shake off the excess starch from the steak and add it to the skillet. Brown the steak on both sides and promptly remove from the skillet and set aside.

3

Add the shallots, garlic and mushrooms to the same skillet. Saute for five to seven minutes until the mushrooms have softened and the shallot and garlic are fragrant and browned. Deglaze the skillet with the white wine if you’re using it, or use water.

4

Reduce the heat to low, add Worcestershire sauce and Dijon mustard, and mix well. Add the steak back to the skillet and coat it in the mushroom mixture.

5

Just before serving, add the sour cream off the heat. If you add the sour cream when the mixture is simmering, it might curdle, so adding it when it is at room temperature and off the heat will avoid this.

6

Garnish with the parsley, season with additional salt and pepper if desired, and enjoy! Typically beef stroganoff is served with egg noodles, but you can also just have it as is with your favourite sides.

7

Substitution: Dairy-free: use thick coconut yogurt and vegan butter instead. Results might vary.