Beef Stroganoff (Paleo)

1 lb ground beef
4 cloves of garlic, chopped
1 medium shallot, sliced thinly
3 cups mushrooms, sliced
6 tbs grass-fed butter
1 can coconut cream
2 cups beef broth
2 tbs potato starch (Bob's Red Mill)
Parsley (optional)

1-2 large sweet potatoes, spiralized. 

Bring a large pot of water to boil with salt.  Cook ground beef in a skillet over medium heat and season with salt and pepper.  While beef is cooking chop up your mushrooms, shallot and garlic. Once beef is cooked take it off the heat and put in a bowl, to use for later.  Put 4 tbs g/f butter and 2 tbs olive oil in the skillet over medium heat. Add mushrooms and shallots and seasons with salt and pepper.  Stir often and cook for 10 minutes or until mushrooms have a nice brown color.  Add garlic and stir.  Once you smell the garlic add the 2 tbs of potato starch (about a minute).  Stir the potato starch.  Add the broth and coconut cream.  Simmer on medium low for about 10 minutes until sauce is thick and bubbly.  Put your spiralized potatoes in the boiling water.  Cook for 3 minutes then drain and rinse in cold water.  Season your sauce with salt and pepper, add the ground beef, and 2 tbs grass-fed butter, stir.  Top the potato noodles with the sauce and enjoy.  Top with parsley. 

Author: Christine Straley

Author: Christine Straley