Beef Stroganoff

Every now and again I want something a little different. If I eat the same things too often, I get bored. That makes it harder to stay on track when marketing companies are so good at their jobs. I admit that they get to me too. One commercial and my memories of health issues go out the window. So, I have to think of ways to spice up the kitchen and give me something that I would not normally eat. This is that kind of recipe. It is kind of tangy with a hint of nostalgia. The perfect kind of meal to put in the rotation once in a while to keep my grounded.

beef-strognaff2 lb sirloin steak
1/4 cup onion, diced
3 cloves garlic, diced
8 oz baby bella mushrooms, sliced
1 1/4 cup beef broth
1/4 cup liquid aminos
1/4 cup red wine vinegar
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 cup coconut milk
2 tbsp arrowroot powder
3 tbsp water

1. Place sirloin steak in the bottom of a slow cooker. Cover with mushrooms, garlic, and onion.
2. In a medium bowl, combine broth, liquid aminos, red wine vinegar, and spices. Stir and pour on top of the beef.
3. Cook on low for 5 hours.
4. After 5 hours, add coconut milk to the slow cooker.
5. In a small bowl, add arrowroot powder. One tablespoon at a time, add the water to the arrowroot powder and stir. This will be difficult at first as it soaks in the water. Once all three tablespoons of water have been gradually added, keep stirring until it is a nice liquid slurry. Pour into crockpot.
6. Using the same spoon, mix around the liquid in the slow cooker a little to combine everything.
7. Return the lid and cook for another 30 minutes to an hour on low.
8. Serve by itself or over zoodles, shredded yams, cauliflower rice, or even a your favorite greens.

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