Sirloin Dijon

Photo: mandjp

A healthy paleo version of beef Staganoff.

Yield: 4 servings
Community Recipe from

Ingredients

  • 1 1/2 pound(s) Sirloin
  • 3 whole(s) garlic cloves
  • 1/2 cup(s) chicken broth
  • 1/2 tablespoon(s) thyme
  • 1 1/2 tablespoon(s) dijon mustard
  • 4 cup(s) Kale chopped

Preparation

  1. Saute the sirloin and garlic in coconut oil until the sirloin starts to brown. While the sirloin is browining, sprinkle with sea salt and pepper

  2. In a separate bowl, mix together the chicken stock, thyme, and mustard. Pour the mustard misture over the sirloin and bring to a simmer.

  3. Add the kale to the pan and cook, stirring often until the kale is tender (about 2 min). Serve immediately.

  4. Recipe retrieved from Everyday Paleo pg. 71 by Sarah Fragoso.
  5. Picture retrieved from Paleo in PDX: http://paleoinpdx.com/2012/06/08/simple-supper-friday-sirloin-dijon-and-ice-cream/
February 2014

This recipe is a personal recipe added by mandjp and has not been tested or endorsed by MyRecipes.

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