GAPS Beef Stroganoff

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.
4 Servings Recipe By Pin Print
GAPS Beef Stroganoff

Ingredients

  • 1 pound Beef Sirloin, Cubed
  • 3 tablespoons Coconut Flour #1
  • 1 teaspoon Sea Salt
  • 2 tablespoons Olive Oil
  • 2 ¼ cups slice Mushrooms
  • 1 ½ cups dice Onion, Yellow
  • 2 tablespoons mince Garlic, Cloves
  • ½ tablespoons Coconut Flour #2
  • ¾ cups Apple Cider Vinegar
  • 4 cups Zoodles (Spaghetti Style Noodles)
  • Serving Day Ingredients

    These ingredients are added AFTER your meal has been frozen — for the day you serve and eat it.

  • 2 tablespoons chop Parsley, Fresh
  • 2 cups Yogurt, Plain
  • 1 teaspoon Black Pepper

Freezer Containers

Supplies

  • Spiralizers
  • Labels

Nutritional Information

  • 1 serving = 1 cup
  • 390 Calories
  • 20g Fat
  • 9g Sat Fat
  • 66mg Cholesterol
  • 711mg Sodium
  • 1332mg Potassium
  • 30g Carbs
  • 8g Fiber
  • 15g Sugar
  • 27g Protein
  • 10 WW+ Points
  • 10 WW SmartPoints

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 on low.
  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. Divide and spoon mushrooms from skillet into allocated number of freezer bags.
  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. Divide mixture into allocated number of gallon bags.
  9. Tape bags of zoodles to bag of beef mixture.
  10. Label gallon bags and freeze.

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. Place frozen beef mixture in slow cooker on low 6-8 hours until beef is cooked through and tender.
  2. Mix in fresh parsley, yogurt and black pepper. Cook an additional 30 minutes.
  3. Serve over zucchini noodles.

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