Paleo Beef Stroganoff

Paleo Beef Stroganoff

from myheartbeets.com
1 servings

This is the best beef stroganoff I’ve ever eaten – paleo or not. This is my grown-up take on a childhood classic – it’s a little spicy, rich, and extremely comforting. When I paleo-ify a recipe, and it turns out better than the original version, I honestly count my lucky stars. I have no idea how this recipe…

Ingredients

  • 3 tablespoons ghee or grassfed butter
  • 1 pound beef stew meat
  • 1 teaspoon salt
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon onion powder
  • 1 teaspoons garlic powder
  • ½ teaspoon cayenne
  • 1 onion (finely diced)
  • 4 cloves garlic (minced)
  • 1 tablespoon worcestershire sauce
  • 2 teaspoons dijon mustard
  • 1 ½ cups bone broth
  • 1 6 ounce package of portabello mushrooms, sliced
  • ½ cup coconut cream (put canned full fat Coconut Milk in the fridge overnight, use the cream on top)
  • Paleo Pasta (you can find this at Whole Foods for around $8)

Directions

  1. 1

    Melt the butter in a dutch oven or heavy pot over medium heat.

  2. 2

    Add the beef and spices and brown the beef on all sides for 2 minutes. Reduce the heat to medium-low and continue to brown for another 5 minutes.

  3. 3

    Next, add the onions and garlic. Saute for a minute, then add all of the remaining ingredients except for the mushrooms and coconut milk.

  4. 4

    Bring the broth to a boil, then reduce the heat to low and cover the pot. Cook for 45 minutes or until the beef is tender.

  5. 5

    Remove the lid, stir in the mushrooms and coconut cream. Increase the heat to medium, then cover and cook for 10 minutes.

  6. 6

    Remove the lid, bring the sauce to a boil and reduce until the sauce reaches your desired consistency.

  7. 7

    Serve over paleo pasta, rice or baked potatoes, if desired. (you can find the pasta at Whole Foods for ~$8 in the freezer section).