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

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

Tender beef slow cooked in a creamy mushroom sauce, and served over a bed of cauliflower rice for a simple weeknight dinner. This variation of beef stroganoff is also dairy-free, Paleo, and Whole 30 compliant!

Servings :6 Servings

Ingredients

• 1.5 lbs sirloin steak tips or lean stew beef cut into small pieces*
• 1/2 large white onion chopped
• 3 cloves garlic minced
• 10 oz sliced mushrooms
• 1 1/4 cup beef broth**
• 1/4 cup coconut aminos or GF tamari soy sauce
• 1/4 cup red wine vinegar
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 cup canned coconut milk or coconut cream
• 3 tbsp arrowroot starch***
• 2 tbsp water
• Salt and pepper to taste

Instructions

For your Slow Cooker:

1. Place beef inside your slow cooker, and top with onions, mushrooms, and garlic.
2. In a separate bowl, mix together broth, soy sauce, vinegar, onion powder, and garlic powder. Pour on top of beef and vegetables.
3. Set your slow cooker to low and cook for 5 hours.
4. At the five hour mark, add coconut cream.
5. In a separate small bowl, mix together arrowroot starch and water. Add to slow cooker.
6. Let simmer for another 30 mins - 1 hour or until sauce is thickened and beef is tender.
7. Serve over cauliflower rice, or rice.

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