Slow Cooker Beef Stroganoff (Paleo, Dairy-Free, Whole 30)

Tender beef slow cooked in a creamy mushroom sauce, and served over a bed of cauliflower rice for a simple weeknight dinner. This variation of beef stroganoff is also dairy-free, Paleo, and Whole 30 compliant!

Servings :6 Servings

  • 1.5 lbs sirloin steak tips or lean stew beef cut into small pieces*
  • 1/2 large white onion chopped
  • 3 cloves garlic minced
  • 10 oz sliced mushrooms
  • 1 1/4 cup beef broth**
  • 1/4 cup coconut aminos or GF tamari soy sauce
  • 1/4 cup red wine vinegar
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 cup canned coconut milk or coconut cream
  • 3 tbsp arrowroot starch***
  • 2 tbsp water
  • Salt and pepper to taste

For your Slow Cooker:
  1. Place beef inside your slow cooker, and top with onions, mushrooms, and garlic.
  2. In a separate bowl, mix together broth, soy sauce, vinegar, onion powder, and garlic powder. Pour on top of beef and vegetables.
  3. Set your slow cooker to low and cook for 5 hours.
  4. At the five hour mark, add coconut cream.
  5. In a separate small bowl, mix together arrowroot starch and water. Add to slow cooker.
  6. Let simmer for another 30 mins - 1 hour or until sauce is thickened and beef is tender.
  7. Serve over cauliflower rice, or rice.

For full instructions kindly visit wholesomelicious.com.

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