NEW STYLE “CLEAN” STROGANOFF
The best kind of fall dish - super comforting, so delicious, and totally clean! This would also be amazing with sliced mushrooms, but if you’re not a fan just omit them. For a creamier version use 3 cups beef broth, 1 cup plain almond milk, and one extra container of coconut yogurt. Serves 4 if served with other sides (i.e. salad).
1 (8oz) box grain-free pasta, cooked according to package (I like Jovial)
1 small white onion, diced
1lb grass fed ground beef
JF Spicy Salt, to taste
2 Tbsp arrowroot flour
1 tsp paprika
2 tsp garlic powder
10 grinds of fresh cracked black pepper
2 Tbsp coconut aminos (I like Coconut Secret “Garlic Sauce”)
4 cups beef broth (I like Kettle & Fire)
1 (5oz) container plain, coconut yogurt (I like Culina)
Mushrooms, sliced (optional)
2 Tbsp unsalted, vegan butter (I like Miyoko’s)
In a large pan, begin to warm your olive oil. Add the diced white onion, allowing it to become fragrant over the heat. Work in your ground beef and season with JF Spicy Salt. As that browns, add the arrowroot flour, paprika, garlic powder, fresh cracked black pepper, and coconut aminos, combining well throughout.
Pour in your beef broth and allow it to gradually cook down over the heat. As that thickens, work in the plain, coconut yogurt. Keep warm until ready to serve.
Cook your pasta according to the package. When it’s done drain and rinse to remove any starchy residue. Melt the vegan butter throughout, then top with our beef mixture. Finish with freshly chopped parsley, extra JF Spicy Salt, and fresh cracked black pepper. Enjoy warm.