Low Histamine Stroganoff

Makes approximately: 3 servings

Total time: 45mins

This recipe swaps out the high histamine ingredients of a stroganoff. Subbing out the beef for lamb, the sour cream for coconut cream and the mushrooms for toasted sesame oil and you have a flavourful winner. Serve on a lovely bed of swede and carrot noodles (or cook them into a mash is desired).

Ingredients:

  • 1/2kg Lamb, cubed – can sub chicken, pork, or turkey (be sure it was frozen after slaughter and quick thawed to keep histamine level low)
  • 1 Tablespoon coconut oil 
  • 1/2 cup Filtered Water
  • 2 Sweet Onions, sliced (For low FODMAP, use a mix of green onion and leek tops)
  • 3 Cloves Minced Garlic (For low FODMAP, sub 1 Tablespoon infused garlic oil)
  • Bunch of Italian (flat leaf) parsley, chopped
  • 3/4 teaspoon salt
  • Freshly Ground pink pepper (or black pepper if not low histamine)
  • 1 cup coconut cream (check ingredients to make sure it doesn’t contain xanthan gum or carrageenan to keep low histamine)
  • 1/3 cup cassava flour
  • 1 Swede, scrubbed and peeled
  • 6 Carrots scrubbed and peeled
  • 2 teaspoons toasted sesame oil

METHOD:

  • In a large pot, brown lamb (cut in pieces) in coconut oil over medium to high heat.
  • Add 1/2 cup filtered water.
  • Add onions, garlic (or garlic infused oil), half the chopped parsley, salt, and pink pepper.
  • Bring to a boil. Then bring heat down to a simmer on medium-heat for 20 minutes.
  • Meanwhile, prep your medium pot for steaming the swede and carrots. Place a steamer basket in your medium pot. Fill the pot with ½” of filtered water. Bring water to a boil.
  • While the water is coming to a boil, use your spiralizer to make wide noodles with the carrots and swede.
  • In a medium bowl whisk coconut cream and cassava flour until smooth.
  • Stir the ½ the juice from cooking the beef into the cream mixture to warm it and prevent curdling.
  • Then, return the entire cream mixture to the pot and stir to combine.
  • Cover and cook on medium high-heat for 5-10 minutes or until thickened and bubbly. Stir occasionally to keep it from burning.
  • The water in the medium pot should be boiling now. Add the carrot and swede noodles to the steamer basket. Steam for 5 minutes or until just tender.
  • Remove the carrot and swede noodles from the steamer basket and place in a serving dish. Salt lightly.
  • Spoon stroganoff over the noodles. You could substitute veggie noodles for a potato mash or rice if preferred here.  
  • Finish by drizzling sesame oil over the top and garnish with remaining parsley. Enjoy!
  • Don’t forget to freeze the leftovers.
  • Serve with a large side salad