Paleo Beef Stroganoff over Spaghetti Squash Noodles
Prep time
Cook time
Total time
Author: Brooke Weiss
Recipe type: Entree
Serves: 4-6
Ingredients
1 spaghetti squash
2-3 tbsp ghee
1½-2 lbs beef steak, cut into strips*
1 small yellow onion, chopped
8 oz sliced cremini mushrooms
4 cloves garlic, minced
1 can full fat coconut milk
1 cup beef broth
2 tbsp cassava flour*
2 tsp parsley
2 bay leaves
salt and pepper to taste
Instructions
Preheat oven to 425 degrees. Cut spaghetti squash in half lengthwise and using a large spoon scoop out the seeds. Place the squash cut side down on a baking sheet and cook for 30 minutes or until squash is tender.* Remove from oven and set aside to cool. Once cool, use a fork to remove the squash from the skin in noodle like form.
Add a large skillet to the stove over medium high heat (I used a large cast iron skillet). Add 2 tbsp of ghee to the pan. Once hot, add the onion, garlic and mushroom. Cook until the onion becomes translucent (3-5 minutes). Remove the onion, garlic and mushrooms from the pan to a small bowl and set aside.
Salt and pepper the steak strips and add to the hot pan. Add additional ghee if needed. Cook until fully cooked (3-5 minutes).
Add the onion and mushrooms back in with the beef, the beef broth and coconut milk. Stir until fully combined. Bring mixture to a boil. Once boiling, reduce the heat to medium low. Add the flour, parsley and bay leaves and mix well. Let simmer for 10-12 minutes stirring occasionally.
Before serving, remove the bay leaves.
Serve hot over spaghetti noodles and enjoy!
Recipe by Kiss by Brooke at https://www.kissbybrooke.com/2019/01/14/paleo-beef-stroganoff-over-spaghetti-squash-noodles/