Beef Stroganoff

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Whole30, Paleo, Dairy Free, Grain Free and Gluten Free

This is comfort food for me.  My Mom would make the recipe from an old Betty Crocker Cookbook. It has a tomato base unlike many stroganoff recipes.   It was my choice for my birthday meal for years.  As an adult, I would make it but tweak it with a homemade spicy ketchup.  Now that I follow a gluten free diet, I wanted to make an adaptation that would be both gluten free and Whole30.  While it does not look exactly like traditional beef stroganoff, it definitely has the flavors.

Ingredients: ( See link to shop for some of the ingredients down below Food Products That I Like )

  • 8oz of beef stew meat (I got mine from Butcher Box)
  • 16oz container of sliced  portobello mushrooms
  • 1 medium onion
  • 1 1/2 Tablespoons of ghee
  • 3 cloves of garlic
  • 3 cups of raw cashews
  • 13.5 can of organic coconut milk
  • 6 Tablespoons of compliant tomato paste (no sugar added)
  • 2 Tablespoons of dijon mustard
  • 2 Tablespoons of coconut aminos
  • 1/2 cup of New Primal Spicy Marinade
  • 1 1/2 Tablespoons of Kosher salt (broken up into 1/2 T increments)
  • 1 Tablespoon of black pepper (broken up into 1/2 T increments)
  • cauliflower rice, sweet potatoes, or spriralized vegetables to serve on

 

Directions:

  1. Soak cashews in water overnight.  Just enough water to cover them.
  2. When ready to cook, put the cashews in a colander.  Rinse with cold water
  3. Add  1 Tablespoon of ghee to a cast iron skillet, and brown the mushrooms and onions.  Remove from heat
  4. Add 1/2 Tablespoon of ghee to the hot pan and brown the stew meat.  I do not full cook this because it will cook completely in the sauce. Season with 1/2 of a Tablespoon of salt and 1/2 of a Tablespoon of pepper.
  5. Blend together the soaked cashews with 1 can of organic coconut milk (for cooking), and garlic
  6. Remove browned meat from cast iron skillet.  Deglaze the plan with The New Primal Spicy Marinade.  Using a wooden spoon, scrape all of the bits from the bottom of the pan while this marinade simmers.
  7. Add in the coconut aminos, the tomato paste, and the mustard.  Add in the remaining 1/2 Tablespoon of salt and 1/2 Tablespoon of pepper.  Whisk until it comes up to a simmer
  8. Add in the mushrooms and onions
  9. Add in browned meat.  Bring the heat down on medium and simmer for 20 minutes, stirring occasionally
  10. Serve over cooked sweet potato, veggie spirals, or cauliflower rice

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