Paleo Beef Stroganoff

Ingredients:

3 tsp. coconut oil divided
3/4 tsp. sea salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 1/2 lb. stew meat cut into 1 in. chunks
1 medium onion diced
12 oz. baby portabello mushrooms thickly sliced
4 cloves garlic minced
3/4 tsp. paprika
1/2 tsp. dried thyme
1/2 tsp. onion powder
1 cup beef broth
3/4 cup coconut milk
1 Tbsp. parsley chopped

Directions:

Coat the beef with 3/4 tsp. salt, pepper, and garlic powder. Use your hands to rub it all over the meat and set aside for a few minutes.

Melt 3 tsp. coconut oil in a dutch oven over medium-high heat. Allow the oil to get nice and hot and then brown the beef on all sides. This is best done in batches to avoid steaming the meat. It takes about 4 minutes per batch, adding additional oil as necessary. Remove each batch of browned beef to a bowl to catch any juices.

Add onion, mushrooms, and salt to taste to the pot, stirring to scrape up any browned bits. Cook over medium to medium-high until slightly caramelized, about 10 minutes.

Return the meat to the pot with the mushrooms and onion, add the garlic, paprika, thyme, and onion powder and stir to coat everything. Add the beef broth to the pot, bring to a boil, and cover. Reduce the heat to low. Cook until the meat is tender, about 90 minutes to 2 hours.

Remove the lid, add the coconut milk, and simmer over medium-high until the sauce reduces and thickens slightly. Serve over zucchini noodles with a sprinkle of parsley.

Serves 4

Adapted from Balancing Paleo