Tri-tip Stroganoff with Rice Pilaf

Leftover tri-tip inspired this meal. Instead of noodles are used rice pilaf as the starch-base. The beef stroganoff portion is AIP, as is the spinach. However the rice pilaf can be substituted for cauliflower couscous and still be AIP. 

 

Tri-tip Stroganoff

INGREDIENTS 

6 to 8 oz leftover tritip steak, thinly sliced

1 bell pepper, chopped

1 lb fresh button mushrooms, washed and sliced

1 red onion, chopped

1 T. butter

1/2 can coconut cream

INSTRUCTIONS 

Sauté onions and pepper in butter until soft. Add mushrooms and continue to sauté until mushrooms absorb butter. Salt to taste. Add steak and 2 T. water and cover, summer 5 min. to warm. Add coconut cream and heat through. Do not simmer, as coconut cream will become watery. 

Serve with rice pilaf and spinach, and chilled pineapple for dessert. 

Rice Pilaf

2 go jasmine rice

2 T. butter

3.9 go chicken broth *

Optional:

2 T. chopped green onion

2 T. peas

1/2 t. onion powder

1/2 t. Bells seasoning

* One go is about 2/3 c. and makes about 1 generous cup of cooked rice. 

Stir-fry rice in butter in Instant Pot until butter is melted and then continue for another minute or two. Rice should not be browned, anything only slightly golden. Add remaining liquid and optional ingredients and cook per cooker instructions.  Gently toss and serve.