Beef Stroganoff

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place beef in your crock pot and add in olive oil, mushrooms, onions, garlic, beef stock, coconut aminos, red wine vinegar, onion powder, garlic powder, salt and pepper. Stir to combine.

Step 2

Set your crock pot or timer for 5 hours on low. After the stroganoff has cooked 5 hours, add coconut cream.

Step 3

In a separate bowl, combine arrowroot flour and water. Then pour mixture into the slow cooker. Allow to simmer for 30-60 minutes until the sauce thickens. Serve over rice, cauliflower rice, cauliflower mash, or zucchini noodles.

Step 4

Select the sauté function. Once hot, add olive oil to the pan. Add onions and sauté for around 2 minutes. Add garlic and cook for an additional 2 minutes. Add beef and sauté until it begins to brown. Then select cancel.

Step 5

Add the mushrooms, beef stock, coconut aminos, red wine vinegar, onion powder, garlic powder, salt and pepper. Stir to combine.

Step 6

Close the lid of your Instant Pot, and cook on high pressure for 15 minutes. Use a natural release.

Step 7

After opening the lid, add coconut cream and stir. (If cream doesn’t dissolve, select sauté function and stir until cream is well combined.)

Step 8

In a separate bowl, combine arrowroot flour and water. Then pour mixture into the Instant Pot to allow the stroganoff to thicken.

Step 9

Serve over rice, cauliflower rice, cauliflower mash, or zucchini noodles.