This is a Cooking Light recipe that I adapted for the meat-and-potatoes caveman. The original recipe calls for serving it over egg noodles; I made a mashed cauliflower (with lots of garlic!) puree instead.
I love how easily this comes together. It's perfect comfort food that tastes like it's simmered for hours. I've made it before with dried thyme when I couldn't find fresh, and I would definitely recommend using the fresh. You can really taste a marked difference.
Paleo Steak Tips in Mushroom Gravy
top sirloin steak, cubed
2 minced shallots
(8-ounce) package presliced baby bella mushrooms
2 minced garlic cloves
1 tbs. coconut aminos
3 tbs. coconut or almond flour
1 1/2 cups beef or chicken broth
fresh thyme sprigs, plus more for garnish
Heat a little olive oil in a large nonstick skillet over medium-high heat. Add steak; sauté 5 minutes, browning on all sides. Remove
from pan; cover.
Melt butter in pan over medium-high heat. Add shallots and
mushrooms; sauté 4 minutes. Add garlic; sauté 30 seconds. Stir in coconut aminos. Sprinkle flour over mushroom mixture; cook 1 minute, stirring
Gradually add broth, stirring constantly. Add pepper, salt,
and thyme sprigs. Bring to a boil; cook 2 minutes or until thickened.
Return beef to pan; cook 1 minute or until thoroughly heated. Discard
thyme sprigs. Garnish with thyme leaves, if desired.