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GAPS Beef Stroganoff - Ready to Eat Dinner

<p>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.</p>
4 Servings Recipe By

Ingredients

  • 1 pound Beef Sirloin
  • 3 tablespoons Coconut Flour #1
  • 1 teaspoon Sea Salt
  • 2 tablespoons Olive Oil
  • 2 1/4 cups slice Mushrooms
  • 1 1/2 cups dice Onion, Yellow
  • 2 tablespoons mince Garlic, Cloves
  • 1/2 tablespoons Coconut Flour #2
  • 3/4 cups Apple Cider Vinegar
  • 2 tablespoons chop Parsley, Fresh
  • 2 cups Yogurt, Plain
  • 1 teaspoon Black Pepper

Serving Day Ingredients

  • 4 cups Zucchini Spirals

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup stroganoff w/ 1 cup noodles
  • 370 Calories
  • 13g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 80mg Cholesterol
  • 641mg Sodium
  • 24g Total Carb
  • 5g Fiber
  • 11g Total Sugars (Includes 0g Added Sugars)
  • 36g Protein
  • 6 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Toss sirloin cubes together with coconut flour #1 and sea salt until well coated. Place into slow cooker.
  2. Heat olive oil over medium heat and add mushrooms. Give a toss to coat and then leave them alone 8-10 minutes.
  3. Spoon mushrooms from skillet into slow cooker.
  4. In the same skillet saute onions 4-5 minutes.
  5. Add garlic and saute 2-3 additional minutes until onions are translucent.
  6. Sprinkle onion mixture with coconut flour #2 and toss to coat.
  7. Add apple cider vinegar and cook over medium heat until mixture is reduced by half.
  8. Pour mixture into slow cooker.
  9. Cook on low 4-6 hours until beef is cooked through.
  10. Mix in fresh parsley, yogurt and black pepper. Cook an additional 30 minutes.
  11. Serve over zucchini noodles.

Freeze For Later Cooking 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?

  1. Toss sirloin cubes together with coconut flour #1 and sea salt until well coated. Divide between allocated number of gallon freezer bags.
  2. Heat olive oil over medium heat and add mushrooms. Give a toss to coat and then leave them alone 8-10 minutes.
  3. Spoon mushrooms from skillet into slow cooker.
  4. In the same skillet saute onions 4-5 minutes.
  5. Add garlic and saute 2-3 additional minutes until onions are translucent.
  6. Sprinkle onion mixture with coconut flour #2 and toss to coat.
  7. Add apple cider vinegar and cook over medium heat until mixture is reduced by half.
  8. Pour the mixture into the slow cooker.
  9. Cook on low 4-6 hours until beef is cooked through.
  10. Mix in fresh parsley, yogurt and black pepper. Cook an additional 30 minutes.
  11. Let cool.
  12. Divide the beef mixture among the indicated number of freezer bags.
  13. Seal, label and freeze together.

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.

  1. Thaw: In fridge
  2. Reheat the beef in the microwave until warmed through.
  3. Serve over zucchini noodles.

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