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Beef Stroganoff
Ingredients
- 8 oz mushrooms, washed and sliced
- 1 large, sweet onion, chopped
- 2 T, crushed and minced garlic
- 1.5 pounds ground beef or chicken thighs, cubed
- 16 ounces cauliflower florets, steamed and drained
- 1/8 cup coconut aminos
- 1/8 cup Braggs apple cider vinegar
- 1 cup coconut milk
- 2/3 cup thick coconut cream, optional (This is the cream off the top of a can of coconut milk. I recommend Native Forest or Thai Kitchen brands for this because they separate really good in the can. Store the can upside down in the fridge overnight and the cream will be on top when you open the can)
- 1 1/2 T parsley
- ½ T crushed red pepper (optional)
- 1 T arrowroot powder
- Sea salt and pepper to taste
Instructions
- Melt butter in a cast iron skillet.
- Sauté mushrooms, garlic and onions till tender and slightly caramelized. Plate.
- Sauté meat till browned, adding more butter if necessary. Do not over cook.
- While the meat cooks steam the cauliflower in a covered pan with a few inches of water for 10 minutes, or till tender, then drain
- Add the cauliflower and the coconut cream to vitamix and mix till smooth, set aside
- Add salt, pepper, parsley and crushed red pepper to the meat and and sauté for another minute or two to allow the flavor to develop.
- Sprinkle with arrowroot powder and stir.
- Add coconut aminos, apple cider vinegar and cauliflower puree. Sauce will begin to thicken as it simmers. Reduce heat and let it simmer for a 15-20 minutes.
- After 20 minutes, If you want it creamier or richer feel free to open another can of coconut cream and mix in.
- Adjust coconut aminos and seasoning with salt and pepper to taste.
- Serve over garlic mashed potatoes, rice, or spaghetti squash (my personal fav!)