Slow Cooker Beef Stroganoff (Paleo, Dairy-Free, Whole 30)

Tender beef, slowly cooked in a creamy mushroom sauce and served over a layer of cauliflower rice for a simple dinner for a week. This change of beef stroganoff is also dairy-free, paleo, and only 30 compatible!



Servings Per Container: 6



Ingredients

• 1.5 lb filet tips or lean stew cut the beef into small pieces *


• 1/2 large chopped white onion


• Chop 3 cloves of garlic


• 10 ounces of chopped mushrooms


• 1 1/4 cup beef broth **


• 1/4 cup coconut or amino acid GF tamari soy sauce


• 1/4 cup red wine vinegar


• 1/2 teaspoon powder


• 1/2 teaspoon garlic powder


• 1/2 cup canned coconut milk or coconut cream


• 3 tablespoons root starch ***


• 2 tablespoons of water


• Salt and pepper to taste

instructions


For your slow cooker:

1. Place the beef in your slow cooker, and on top with onions, mushrooms and garlic.


2. In a separate bowl, mix the broth, soy sauce, vinegar, onion powder, and garlic powder. Pour beef and vegetables on top.


3. Set the slow cooker to low and cook for 5 hours.


4. After five hours, add coconut cream.


5. In a separate small bowl, mix arrowroot of starch and water. Add to the slow cooker.


6. Let cook another 30 minutes - 1 hour or until the sauce thickens and the beef is tender.


7. Serve over cauliflower rice, or rice.

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