Paleo Beef Stroganoff

• Meat

  • 1 lb Beef stew meat

• Produce

  • 4 cloves Garlic
  • 1 tsp Garlic powder
  • 1 Onion
  • 1 tsp Onion powder
  • 1 (6 ounce package Portabello mushrooms

• Canned Goods

  • 1 1/2 cups Bone broth
  • 1/2 cup Coconut cream

• Condiments

  • 2 tsp Dijon mustard
  • 1 tbsp Worcestershire sauce

• Pasta & Grains

  • 1 Paleo pasta

• Baking & Spices

  • 1 tsp Black pepper, freshly-cracked
  • 1/2 tsp Cayenne
  • 1 tsp Salt

• Dairy

  • 3 tbsp Ghee or grassfed butter

Found on myheartbeets.com

Description

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

• Melt the butter in a dutch oven or heavy pot over medium heat.
• 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.
• Next, add the onions and garlic. Saute for a minute, then add all of the remaining ingredients except for the mushrooms and coconut milk.
• 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.
• Remove the lid, stir in the mushrooms and coconut cream. Increase the heat to medium, then cover and cook for 10 minutes.
• Remove the lid, bring the sauce to a boil and reduce until the sauce reaches your desired consistency.
• Serve over paleo pasta, rice or baked potatoes, if desired. (you can find the pasta at Whole Foods for ~$8 in the freezer section).