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Paleo Beef Stroganoff by Ashley of MyHeartBeets.com

Paleo Beef Stroganoff


  • Author: Ashley Thomas

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

Add Later:

  • 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)

Serve with

  • Paleo Pasta (you can find this at Whole Foods for around $8)

Instructions

  1. Melt the butter in a dutch oven or heavy pot over medium heat.
  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. 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. 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. Remove the lid, stir in the mushrooms and coconut cream. Increase the heat to medium, then cover and cook for 10 minutes.
  6. Remove the lid, bring the sauce to a boil and reduce until the sauce reaches your desired consistency.
  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).