For breakfast today the girls had a slice of my gluten free bread, an apple and raisins. Lunch was leftover Crispy Carnitas in red cabbage leaves that I roasted at 350 degrees F for about 15 minutes. For dinner I made one of my favorites that I haven’t made for awhile – ground beef stroganoff. I served it over zucchini noodles and it was fantastic. This was actually my first time making zucchini noodles and I will definitely be making again. They cooked up super quick and were soo good.
Primal Ground Beef Stroganoff
2 lbs grass-fed ground beef
1/2 lb grass-fed beef liver, ground w/ a meat grinder or food processor
12 button mushrooms, sliced
1 medium onion, diced
2 tbsp tomato paste
splash of red or white wine (omit for paleo)
1 1/2 tbsp garlic powder
1 1/2 tbsp Italian seasoning
1 1/2 cups broth (I used pork)
1 tbsp dijon mustard
6 oz cream cheese (can sub coconut cream from a refrigerated can to make paleo)
2 medium zucchini sliced with a peeler to make “zoodles”
salt & pepper to taste
4 tbsp ghee
Place 1 tbsp of ghee and your mushrooms and onions in a large saute pan over medium high heat. Cook until nice and soft and starting to brown a bit, about 10 minutes. Remove to a plate. Now add 2 tbsp of ghee and the beef and liver to the pan and cook until no longer pink. Add the mushrooms and onions back to the pan. Next add the tomato paste, mustard and spices and combine well. Pour a splash of wine to the pan and cook for a minute. Now add the broth and cook until reduced, about 5 minutes. Add the cream cheese and stir until melted. Season with salt and pepper to taste. Remove to a large bowl.
Now it’s time to make the zucchini noodles. Add the last tbsp of ghee and place the “zoodles” in the pan. Sprinkle with salt and pepper and saute for about 5 minutes. That’s it!
*If you like this recipe, please leave a comment below or “like” to share with others on Facebook*