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beef stroganoff

Ingredients:

  • 2 lbs. beef stew meat (we use grass fed chuck roast), cut in cubes

  • ½ small onion

  • 1 clove garlic, minced

  • 1 cup beef broth

  • 2 tsp paprika

  • 2 TBSP arrowroot or tapioca flour

  • 1 TBSP Primal Kitchen Spicy Brown Mustard

  • 1 TBSP Primal Kitchen Steak Sauce

  • 1 package button mushrooms, sliced

  • 1 cup organic sour cream (for dairy free cull fat coconut cream separated from the water)

  • 1-2 packages Cappello’s Fettuccine Noodles (gluten-free, grain free)

  • Salt and pepper to taste

 

Directions:

 

To cook in a slow cooker

  1. Place meat, onion, mushrooms, and garlic into the slow cooker. Add broth and paprika.

  2. Cover with lid and cook on high for 5-6 hours or low for 7-8.

  3. Whisk together flour, sour cream, mustard and steak sauce until combined. 

  4. Add the ingredients to the slow cooker and allow to cook for 10-15 minutes.

  5. Cook Cappello’s noodles and add to the slower cooker, stir to combine.

 

To cook in an Instant Pot

  1. Place meat, onion, mushrooms, and garlic into the slow cooker. Add broth and paprika.

  2. Cook on Manual High for 45 minutes.

  3. Do a Quick Release and, once pressure is released open cover.

  4. Whisk together flour, sour cream, mustard and steak sauce until combined. 

  5. Turn Instant Pot to saute function and cook for 3-5 minutes.

  6. Cook Cappello’s noodles and add to the Instant Pot, stir to combine.

 

** This recipe is from Primal Kitchen