Paleo, Dairy-Free, Gluten-Free, Low-Carb, High-Protein
This recipe uses grass-fed organic beef, chickpea pasta, and coconut milk ‘sour cream’ to make one of my favorite childhood comforts lighter and healthier, so it can be enjoyed any night of the week! Between the creamy coconut milk ‘sour cream’ and the delicious rotini chickpea pasta, I truly don’t feel like I am missing out on any of the indulgence in this classic!
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- 1 lb low-fat grass-fed beef (I got 90/10 lean)
- 1 tbsp olive oil
- 1 onion, chopped
- 1.5 lbs mushrooms (I used a mix of cremini mushrooms and portobello), chopped
- 4 cloves garlic, minced
- 1 can coconut milk or cream, separated
- 2 tbsp fresh lemon juice
- 1/2 cup plain unsweetened almond milk
- 1 tbsp arrowroot powder
- 1/2 tsp sea salt, plus additional to taste
- 1/2 tsp black pepper, plus additional to taste
- 1/4 tsp thyme
- 1 tbsp sherry cooking wine
- 1/4 tsp whole grain or dijon mustard
- 2 tbsp coconut aminos
- 1 cup low-sodium beef broth
- 1 box chickpea pasta (I used Banza rotini pasta, it is amazing)
- 1/4 cup curly parsley, finely chopped
- Start by making coconut ‘sour cream.’ Remove coconut cream from top of coconut milk can leaving the water behind. Stir in 2 tbsp lemon juice and a pinch of salt. Refrigerate until ready to use.
- Turn stove to medium heat and drizzle 1 tbsp olive oil into a cast iron skillet. Add in chopped onion and allow to cook for 2 minutes. Stir in chopped mushrooms, garlic, 1/4 tsp thyme, 1/2 tsp black pepper, and 1/2 tsp sea salt and allow to cook for an additional 3-4 minutes, until mushrooms are softened and onions are translucent. Remove mushrooms and onions from skillet and set aside.
- Add ground beef to pan and cook for 5-8 minutes until cooked through and browned. Once beef has finished cooking, add mushrooms and onions back into skillet and stir together.
- Mix in 2 tbsp coconut aminos, 1 tbsp sherry cooking wine, 1/4 tsp dijon mustard, and 1 cup beef broth. Simmer for 5 minutes, letting the flavors combine.
- Meanwhile, boil water to cook pasta and salt generously. Following directions on the box, cook entire box of pasta until al dente. Drain pasta and set aside.
- Returning to stroganoff mixture, stir in coconut milk sour cream until fully incorporated.
- Separately whisk together 1 tbsp arrowroot powder and 1/2 cup almond milk. Pour into stroganoff and stir thoroughly to combine. Allow sauce to thicken for 2 minutes. Remove from stove and mix in chickpea pasta and 2 tbsp fresh parsley. Top with remaining parsley, serve immediately, and enjoy the true comfort of this indulgent meal!
**Recipe serves 4 people
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