1. Into a large skillet set over medium heat, add 2 tbsp of oil and 2 tbsp of butter. When sizzling, drop in the sliced mushrooms, and fry the mushrooms for about 5 – 7 minutes, until golden brown, tossing once in a while. Using a slotted spatula, scoop out the mushrooms and transfer to a bowl
2. To the skillet, add one more tbsp of oil and 2 tbsp of butter. When melted, add the diced onions, grated carrots and garlic. Toss while cooking until the onions are translucent, about 5 minutes. Sprinkle with salt, pepper, coriander and smoked paprika, tossing to combine with the vegetables. Cook for one to two minutes
3. Pour in the beef or chicken stock, and 1 ½ cups of cream. Stir to combine. Sprinkle glucomannan / konjac root powder over sauce and stir to combine. Return the mushrooms into the pot with the sauce and toss to combine. Cook for 2 minutes. Transfer into a large bowl
4. Add the last tbsp of butter to the skillet or wok and distribute the ground beef. Brown the ground beef until it is cooked through and is golden browned all over, about 6-8 minutes. With a spatula, break the ground beef into smaller bits as it browns
6. Reserve some of the cilantro for garnish. Sprinkle the rest of the chopped cilantro over the stroganoff. Toss to combine. Add the last of your cream, stir and simmer for 5 minutes. Serve hot, garnished with the reserved cilantro, and enjoy!
The stroganoff will thicken when reheated, so dilute with a bit of water if desired.
To complete the meal, serve with a light-tasting side dish that will not overpower the delicate taste of the stroganoff.