Slow Cooker Beef Stroganoff

Serving Size6

Ingredients

1 1/2 lbs grass-fed sirloin steak tips or lean stew beef, cut into small pieces
½ large white onion, chopped
3 garlic cloves, minced
10 oz sliced mushrooms
1¼ c beef broth
¼ c coconut aminos
¼ c apple cider vinegar
½ tsp onion powder
½ tsp garlic powder
½ c canned full fat coconut milk or coconut cream
3 T arrowroot flour*
2 T water
Salt and pepper, to taste

Directions

For the slow cooker:

Place beef inside your slow cooker, and top with onions, mushrooms, and garlic.

In a separate bowl, mix together broth, coconut aminos, vinegar, onion powder, and garlic powder. Pour on top of beef and vegetables.

Set your slow cooker to low and cook for 5 hours.

At the five hour mark, add coconut cream.

In a separate small bowl, mix together arrowroot flour and water. Add to slow cooker.

Let simmer for another 30 mins – 1 hour or until sauce is thickened and beef is tender.

Serve over cauliflower rice or zucchini spirals.

For the Instant pot:

Select the sauté function on your Instant pot. Once hot, add about 1 T approved oil to coat the bottom of your pan. Sauté onions for about 2 minutes, then add garlic and cook for another 1-2 minutes. Select cancel.

Season your beef with garlic & onion powder, and a bit of salt and pepper. Place on top of the onion/garlic mixture.

In a small bowl, mix together broth, coconut aminos, and vinegar. Pour on top of the meat. Add mushrooms.

Secure the lid to your Instant Pot. Cook on high pressure for 15 minutes. Use a quick release. After opening the lid, add in coconut milk or cream and stir. If it needs more heat to dissolve, select the sauté function.

Stir in arrowroot flour and water to thicken.

Serve over cauliflower rice or zucchini spirals.

Recipe adapted from: wholesomelicious.com

*Arrowroot flour can be found in most grocery stores and is a thickening agent that acts similar to corn starch.