I don’t know about you, but mushrooms are one of my favorite foods. I just love the rich, earthy flavors and am always looking for more ways to eat them.
This Ground Beef Stroganoff adds a twist to a classic that makes it quick, easy - and so delish. Using Mountain Meadow Beef Bone Broth, this recipe only takes about 30 minutes, but it will taste like you cooked it all day. The mushrooms add even more depth and nutrition.
This versatile recipe can be made to fit anyone’s dietary needs. I’ve included substitutions for all sorts of food plans. In my house, I even did a mix-and-match by making the stroganoff fully paleo-compliant and then making BOTH regular noodles and zoodles (no grain). It only took an extra 10 minutes and was so worth it to make everyone enjoyed the meal. This recipe is super clean comfort food that’s sure to satisfy on a cold night.
Delicious, nutrient-packed and affordable - this recipe uses ground beef instead of steak and just 1 cup of Mountain Meadow Bone Broth. Since our broth is simmered for 18 hours, 1 cup adds all the flavor you need.
Click here to find locations that sell Mountain Meadow Bone Broth and information about our discounted monthly subscription plans.
Quick Ground Beef Stroganoff
ingredients:
- 1 tablespoon ghee (or butter if you can tolerate dairy)
- 8 ounces cremini mushrooms (any combo of mushrooms works fine)
- 2 teaspoons salt
- 1 pound ground beef (grass fed and finished is best)
- 1/8 teaspoon ground pepper
- 1/4 teaspoon garlic powder
- 2 tablespoons cassava flour (or wheat flour if you tolerate gluten)
- 1 cup Mountain Meadow Beef Broth plus ¼ to ½ cups more to taste
- 1/4 cup coconut milk (or creme if you tolerate dairy)
- If you tolerate gluten, use any egg noodles, following the instructions on the box.
- For an alternative to noodles, try either Zoodles or Poodles!
- Zoodles - Use 2 medium zucchinis for 4 servings
- Poodles - Use 2 medium potatoes for 4 servings.
- 1 tbsp olive oil
- salt and peper
instructions:
How to cook Quick Ground Beef Stroganoff
- Clean the mushrooms, then thinly slice them.
- Place a large pan over medium heat on the stove. Put the ghee into the pan and once it’s melted, dump the mushrooms into the pan.
- Sprinkle 1 teaspoon kosher salt over the mushrooms and cook them for 4 to 5 minutes, stirring them. Put them into a small bowl and set aside.
- Put the ground beef into the pan and add the remaining 1 teaspoon kosher salt, pepper, and garlic powder. Break up the ground beef with a wooden spoon and cook until it is no longer pink.
- When the beef is done cooking, measure out then add in the cassava flour (or wheat flour) and stir to coat the ground beef.
- Add the Mountain Meadow Beef Broth and stir. After a minute or two, add in the mushrooms and the coconut milk (or dairy-based cream). Stir to melt everything together.
- If the sauce is too thick for your liking, add in more f broth 1/4 cup at a time, stirring to incorporate.
- Serve the stroganoff over noodles/poodles/zoodles.
- Preheat oven to 375 F
- Use the thin setting on the spiralizer to create the noodle shape from either a zucchini or potato.
- Line a baking sheet pan (or cookie sheet) with parchment paper (easy clean up!).
- Place the zoodles or poodles on a the parchment-covered pan and pour the olive oil over the zoodles or poodles. Add salt and pepper to taste. Mix well and then spread the zoodles/poodles out evenly on the pan.
- Bake for 20 minutes. After 10 minutes, turn the zoodles/poodles over and continue baking.
