Add the butter, onion, and garlic to a large sauté pan over medium heat. Cook until the onions start to soften, about 3-4 minutes.
Add the mushrooms and cook for an additional 5 minutes until starting to brown.
Push the mixture to one side of the pan and add the steak to the other. Sprinkle with thyme, salt, and pepper.
Allow the steak to brown slightly on both sides.
Add the beef broth, cream, cream cheese, and coconut aminos.
Bring everything to a low boil and allow to simmer for 25-30 minutes, or until the sauce has reduced by about half.
Remove from heat and serve.
This recipe is for 4 servings of stroganoff.Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.To reheat, microwave in 30-second intervals until heated through or warm over medium heat in a saucepan.