© the paleo charmed life. All Rights Reserved. Reproduction or distribution without written permission is prohibited Beef Stroganoff Prep time: 15 minutes Cook time: 40 minutes Servings: 4 Ingredients: 1 lb. grass fed ground beef 8 oz. crimini or baby bella mushrooms, sliced 2 TBSP grass fed butter 1 TBSP tomato paste 1 TSP salt 1/2 TSP fresh ground black pepper 2 TBSP Dijon mustard 1/4 cup bone broth (pork, beef, or chicken) 1/2 cup heavy cream 1/2 cup organic sour cream 1/4 cup fresh parsley, chopped fine Instructions: Heat a large skillet over medium high heat Add the ground beef and salt, stirring to break up the meat. Cook until browned, approximately 10-12 minutes. Once browned, push the meat to one side of the pan, tilt the pan to allow the excess drippings to pool together, and spoon out most of the grease. This will ensure a smoother sauce that won't be as likely to separate. Add the onions and cook until translucent, approximately 8-10 minutes Add the butter, stirring to melt. Then add mushrooms and cook for 5 minutes, or until the mushrooms have given off their liquid and it has been reabsorbed. Add the tomato paste, Dijon mustard, pepper, heavy cream, and bone broth. Stir to combine, then bring to a simmer and cook until thickened, approximately 5 minutes. Add sour cream and parsley, stirring to combine, and cook for another 5 minutes or until warm. Serve over roasted spaghetti squash, sautéed vegetables, or spiralized veggie noodles.
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© the paleo charmed life.
All Rights Reserved. Reproduction or distribution without written permission is prohibited
Beef Stroganoff
Prep time: 15 minutes Cook time: 40 minutes Servings: 4
Ingredients: 1 lb. grass fed ground beef 8 oz. crimini or baby bella mushrooms, sliced 2 TBSP grass fed butter 1 TBSP tomato paste 1 TSP salt 1/2 TSP fresh ground black pepper 2 TBSP Dijon mustard 1/4 cup bone broth (pork, beef, or chicken) 1/2 cup heavy cream 1/2 cup organic sour cream 1/4 cup fresh parsley, chopped fine
Instructions: Heat a large skillet over medium high heat Add the ground beef and salt, stirring to break up the meat. Cook until browned, approximately 10-12 minutes. Once browned, push the meat to one side of the pan, tilt the pan to allow the excess drippings to pool together, and spoon out most of the grease. This will ensure a smoother sauce that won't be as likely to separate. Add the onions and cook until translucent, approximately 8-10 minutes Add the butter, stirring to melt. Then add mushrooms and cook for 5 minutes, or until the mushrooms have given off their liquid and it has been reabsorbed. Add the tomato paste, Dijon mustard, pepper, heavy cream, and bone broth. Stir to combine, then bring to a simmer and cook until thickened, approximately 5 minutes. Add sour cream and parsley, stirring to combine, and cook for another 5 minutes or until warm. Serve over roasted spaghetti squash, sautéed vegetables, or spiralized veggie noodles.
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