Serves 4


  • 1 pound top sirloin steak, cut into strips (about 1/4-inch long)
  • 1.5 Tbsp. extra-virgin olive oil
  • 1 medium onion, diced
  • 8 ounces sliced button mushrooms
  • 2 minced garlic cloves
  • 1/4 cup red wine
  • 1 cup beef broth
  • 1/2 Tbsp. Worcestershire sauce
  • 1/2 Tbsp. tomato paste
  • 1/2 Tbsp. Dijon mustard
  • Salt and pepper, to taste
  • 1/2 Tbsp. paprika
  • 1/4 tsp. dried thyme
  • 2 large celeriacs
  • 1/2 cup canned coconut milk
  • 2 Tbsp. freshly minced parsley


    Special equipment: spiralizer

    Heat a large skillet over medium heat and add in 1 tablespoon of the olive oil. Add in the strips of beef and cook on each side for 2 minutes, or until golden brown, and then set aside. Be careful not to crowd the meat as it cooks—you may have to cook in batches.

    Add in a half tablespoon of olive oil then add in the mushrooms and onions, cooking for 3 to 5 minutes, or until the onions are translucent. Add in the garlic and cook until fragrant, about 30 seconds. Set aside once cooked.

    Add in the cooked beef, red wine, beef broth, Worcestershire, tomato paste, mustard, salt, pepper, paprika and thyme. Bring to a boil, reduce to a simmer, pour in the coconut milk and cook for 30 to 40 minutes, or until thickened.

    While the stroganoff cooks, peel and spiralize the celeriacs, using Blade B on an Inspiralizer (or the fettuccine noodle setting). Trim the noodles using kitchen scissors and set aside in the refrigerator until ready to use.

    While the mixture cooks, place a large skillet over medium heat and add in the last tablespoon of olive oil. Once the oil heats, add in the celeriac, season with salt and pepper and cover, cooking for 7 to 10 minutes, or until al dente, uncovering to toss occasionally.

    Once the stroganoff is cooked, divide the celeriac into bowls and top with equal amounts of beef stroganoff. Garnish each bowl with parsley.

    Next Story