I absolutely love Beef Stroganoff. This amazing recipe has juicy, tender stew meat and beautiful mushrooms covered in a delicious and savory sauce. This is a Phase 3 meal that will make the whole family happy. Serve it with a tossed salad full of your favorite vegetables to complete your meal.

Phase 3 | Serves 4
Prep time: 25 minutes | Total time: 1 hour, 20 minutes

INGREDIENTS

3 tablespoons olive oil
1 pound beef stew meat
1 teaspoon sea salt
1 teaspoon freshly cracked black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne
1 onion, finely diced
4 cloves garlic, minced
1 1/2 cups beef broth
1 tablespoon apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon coconut aminos
6 ounces cremini (baby bella) mushrooms, sliced
1/2 cup coconut cream*
2 cups cooked Phase 3-appropriate Fettuccine
Tossed salad

DIRECTIONS

1. Heat a large, heavy skillet (use one with a lid) over medium heat. Add the oil, beef, and spices, and brown the beef on all sides for 2 minutes. Reduce the heat to medium-low and continue to brown for another 5 minutes.
   
   
2. Add the onions and garlic. Sauté for a minute, then add the beef broth, vinegar, mustard, and coconut aminos.
   
   
3. Bring to a boil, then reduce the heat to low and cover the skillet. Cook 45 minutes, or until the beef is tender.
   
   
4. Remove the lid, and stir in the mushrooms and coconut cream. Increase the heat to medium, then cover and cook for 10 minutes.
   
   
5. Remove the lid, bring the sauce to a boil, and reduce until the sauce reaches your desired consistency.
6. Serve over cooked fettuccine, with a tossed salad

*Note: Put canned full-fat coconut milk in the refrigerator overnight, or in the freezer for 30 minutes or so, and use the cream on top.