Creamy Sirloin Steak

So this recipe came about because I was craving some biscuits and gravy for dinner. This recipe is no where close, obviously, but it did satisfy my craving! The sauce is nice and rich and so delicious. The best part about the gravy was that not only was it excellent on the meat, it was so good served over top the sweet potato mash I made! I usually get pictures of the final product, however as delicious as this meal was, it was extremely unappetizing in pictures :)

3 large portabello mushrooms, sliced 

2-3 thin sliced sirloin steaks

1/2 tablespoon olive oil (or bacon fat)

1/2 cup light coconut milk

1 cup chicken stock

1 tablespoon dried minced onions

2 cloves of garlic

1 tablespoon arrowroot powder (a substitute for cornstarch)

2 tablespoons water

salt and pepper

1 large sweet potato

1 tablespoon agave

Directions: 

• Salt and pepper sirloin steaks.
• In a large pan, brown the sirloin steaks lightly. You don't want to cook them all the way through because they will be finished off in the gravy. 
• Remove the steaks from the pan and add 1/2 tablespoon of olive oil (Or in my case, I keep bacon grease in a container in my fridge.. duh who wouldn't? Add 1/2 tablespoon of that in here- trust me!)
• Add mushrooms and season with salt and pepper. Then cook about 2 minutes and add garlic. 
• Then add coconut milk, chicken stock, and minced onions. Stir and let cook for 2-3 minutes. 
• Whisk the arrowroot and water together to make a slurry, add to the gravy and stir, it will start to thicken in 3-5 minutes. Once it is thickened slightly, add the sirloin meat in and let simmer for about 10 minutes. 
• While you are cooking the gravy, get your sweet potato in some water to boil. Once it is done, drain and mash with 1 tablespoon agave. 
• Serve the sweet potato on the bottom and the sirloin steaks right over the top. 
• DELICIOUS!