GAPS Beef Stroganoff - Dump and Go Dinner
Cubes of salt dusted sirloin are married with the sweet earthy complexity of sautéed onions and mushrooms in this GAPS Beef Stroganoff. Poised atop a nest of fresh zucchini noodles and bathed in a creamy yogurt sauce, these tender morsels of beef are nothing short of heavenly.
Ingredients
- 1 pound Beef Sirloin
- 3 tablespoons Coconut Flour
- 1 teaspoon Sea Salt
- 2 ¼ cups slice Mushrooms
- 1 ½ cups dice Onion, Yellow
- 2 tablespoons mince Garlic, Cloves
- 2 tablespoons Olive Oil
- ½ tablespoons Coconut Flour
- ¾ cups Apple Cider Vinegar
- 2 tablespoons chop Parsley, Fresh
- 2 cups Yogurt, Plain
- 1 teaspoon Black Pepper
- 4 cups Zucchini Spirals
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Toss sirloin cubes together with coconut flour and sea salt until well coated. Divide among half of the indicated number of freezer bags.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Toss sirloin cubes together with coconut flour #1 and sea salt until well coated. Place into slow cooker.
- Heat olive oil over medium heat and add mushrooms. Give a toss to coat and then leave them alone 8-10 minutes.
- Spoon mushrooms from skillet into slow cooker.
- In the same skillet saute onions 4-5 minutes.
- Add garlic and saute 2-3 additional minutes until onions are translucent.
- Sprinkle onion mixture with coconut flour #2 and toss to coat.
- Add apple cider vinegar and cook over medium heat until mixture is reduced by half.
- Pour mixture into slow cooker.
- Cook on low 4-6 hours until beef is cooked through.
- Mix in fresh parsley, yogurt and black pepper. Cook an additional 30 minutes.
- Serve over zucchini noodles.