Whole30 Bifinhos com Cogumelos
Elevate your Whole30 meal plan with the irresistible 'Whole30 Bifinhos com Cogumelos,' a Portuguese-inspired dish that’s both hearty and wholesome. This recipe features tender beef steaks seared to perfection, paired with a luscious coconut cream mushroom sauce infused with garlic and onions for a rich, savory depth. Sliced white button mushrooms add earthy notes, while a sprinkle of fresh parsley enhances the dish with a vibrant finish. Ready in under an hour, this easy yet elegant recipe is perfect for busy weeknights or special occasions. With its dairy-free and Paleo-friendly approach, it’s an ideal choice for anyone embracing the Whole30 lifestyle. Serve with roasted vegetables or a crisp green salad for a complete and satisfying meal. Search no further for a nourishing, flavorful dish—this one's a true crowd-pleaser!
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Recipe Information
Ingredients
- 4 medium beef steaks
- 3 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 250 grams white button mushrooms, sliced
- 150 ml coconut cream
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Begin by preparing the beef steaks. If they are thick, pound them gently with a meat tenderizer to flatten them slightly. Season both sides with sea salt and black pepper.
In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Once hot, add the steaks to the skillet. Sear them for about 3 minutes on each side until they develop a good color and are cooked to your desired level of doneness. Remove the steaks from the skillet and set aside, keeping them warm.
In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and sauté for about 5 minutes until the onion becomes translucent.
Add the minced garlic to the skillet and cook for an additional minute until fragrant.
Add the sliced mushrooms to the skillet. Sauté the mushrooms for about 5-7 minutes until they release their moisture and begin to brown.
Lower the heat to medium and pour in the coconut cream, stirring to incorporate it with the mushrooms and onions.
Allow the sauce to simmer for about 5 minutes, thickening slightly. Taste and adjust seasoning with more salt and pepper if needed.
Return the steaks to the skillet, spooning the mushroom sauce over them. Allow them to warm through for a couple more minutes.
Sprinkle with chopped fresh parsley before serving. Pair with a side of roasted vegetables or a fresh salad to complete your Whole30 meal.
Nutrition Facts
Calories |
2926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.8 g | 189% | |
| Saturated Fat | 61.6 g | 308% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 2987 mg | 130% | |
| Total Carbohydrate | 102.5 g | 37% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 87.0 g | ||
| Protein | 285.0 g | 570% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 288 mg | 22% | |
| Iron | 27.0 mg | 150% | |
| Potassium | 4597 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
