A creamy blend of beef and mushrooms with an AIP compliant stroganoff sauce. Coconut yogurt provides the smoothness and flavor that makes this a universal hit.
Ingredients
1lb Stew Meat (Substitute flank steak or other lean beef, cubed)
8oz Portobello Mushrooms (Substitute button mushrooms or omit if preferred)
1/4 Yellow Onion
2tbsp Olive Oil
1tsp Sea Salt
1/2tsp Garlic Salt
1cup Beef Stock
1cup Coconut Yogurt
Instructions
Prep
1
Slice mushroom caps. Discard stems.
Dice onion.
Cook
2
Heat large skillet over medium heat.
Add olive oil.
Sautee onions and mushrooms until onions are translucent.
Add beef and turn heat to medium-high.
Add salt and garlic powder.
Brown beef, stirring occasionally.
Once beef is browned, cover skillet and reduce heat to low.
Simmer until beef is tender. ~30 minutes
Add stock and return heat to medium.
Stir occasionally until stock is reduced by half.
Stir in yogurt and remove from heat.
Serve over AIP noodles or cauliflower rice. Garnish with fresh parsley if desired.
