Paleo Beef Stroganoff

3/4 cup of cashews, soaked for at least 4 hours
1 1/2 cups broth
1 lb beef sliced into strips (I recommend a tender cut, we used chateaubriand)
2 Tbsp coconut oil
4 garlic cloves, minced
1 medium onion, chopped
1 tsp dry thyme
2 cups mushrooms, sliced
1/2 cup dry white wine (omit for Whole30 and replace with more broth)
2 tbsp tomato paste
salt and pepper

Drain the cashews and blend with the broth until smooth (I use an immersion blender for about 3 minutes).

Season the meat with salt and pepper. Fry it in the oil in batches, in a deep pot or skillet, searing the outside. Do NOT crowd the pan as this will cause your meat to boil and lose it's tenderness. Set the meat aside.

Using the same pan you used to fry the meat,  sauté the onion for about 5 minutes in medium heat. Add the garlic and stir for about 30 seconds. Then add mushrooms and thyme and cook until mushrooms are tender, about 5 more minutes. Add the wine and tomato paste and a pinch of salt and pepper and turn the heat to high until the wine reduces, about 5 more minutes. 

Turn the heat down and add in the cashew cream. The sauce will thicken pretty quickly - feel free to thin with water if needed. Add the beef back into the pan and taste for seasoning.

Serve over cauliflower rice or steamed broccoli.