Paleo Spiralized Beef Stroganoff! (Gluten/Grain/Egg/Dairy Free)
I woke up with a huge craving for this today... so indulge myself, I did. This Paleo Spiralized Beef Stroganoff recipe is beyond delicious and one of my new favorite spiralized dishes. It's easy to prepare and only requires one pot! A one pot wonder for sure.
2 TBSP oil
1 small onion, chopped
2 tsp garlic powder
1 pound Cubed Steak, cut into bite sized pieces
1 TBSP Tapioca or Arrowroot Starch
8 ounces mushrooms, any variety, cleaned and sliced
3 TBSP salted butter
1/3 cup Red Cooking Wine
1 cup chicken broth
1 1/2 TBSP Tapioca Starch
1 TBSP Gluten Free Worcestershire Sauce
1/2 cup Heavy Cream or Coconut Cream
1 teaspoon dried thyme
Salt and freshly ground pepper to taste
4 Cups Spiralized Potatoes
In a large frying pan, heat up oil over medium.
Add onion, and garlic.
Toss steak with ! TBSP of Tapioca and add to the pan with the onion and garlic; cook for 5 minutes.
Add in mushrooms; cook for 3 minutes.
Add in butter, and wine, scarping up browned bits from the bottom of the pan.
In a microwave safe bowl, mix together the broth and tapioca starch, place in microwave for 30 seconds.
Pour into frying pan, and mix.
Add in Worcestershire sauce, coocnut milk and dried thyme; season with salt and pepper.
Let the sauce simmer while you prepare the potatoes.
Using a ribbon attachment on your spiralizer, make potatoes into pasta.
Add potatoes to sauce and simmer for about 23-25 minutes, or until potato noodles have cooked through.