Slow Cooker Beef Stroganoff

January 23, 2019
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I love Beef Stroganoff but the issue is, it’s not traditionally clean. So I decided to make up a recipe myself!

I promise… it is so good!!

Also, traditional recipes usually call for sirloin but to try to save a few bucks I use grass-fed skirt steak instead. Use whatever is most cost effective but don’t use stew meat!!

Last, you can serve your stroganoff with GF egg noodles (here’s my favorite) or cauliflower rice. Cauliflower rice is the better option because it’s not so high in carbs but I know sometimes you just want a little pasta.

What I tend to do is make both, have a small serving with the cauliflower rice and a second small one with the pasta. So I get the best of both worlds.

1 1/2 – 2 lbs grass-fed skirt steak, cut into bite-size pieces

3 cloves garlic minced

10 oz baby bella mushrooms sliced

1 1/4 cup bone broth or stock

1/4 Cup Coconut Aminos

1/4 Cup Apple Cider Vinegar (with the mother)

1/2 tsp onion powder

1/2 tsp garlic powder

1/2 cup coconut cream

3 Tablespoons Arrowroot Starch

Salt & Pepper to Taste

  1. Add all the ingredients up to the coconut cream to your slow cooker

  2. Set it to low for 5 hours

  3. At the five hour mark, add in the coconut cream

  4. In a seperate bowl mix the Arrowroot starch with 2 tablespoons water

  5. Add to the slow cooker & mix well. Let is simmer for 30 minutes

  6. Enjoy!

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