Paleo Gluten-Free Zucchini Noodle Stroganoff
Craving something creamy and hearty like beef stroganoff, but need a meal that’s paleo diet-friendly, gluten-free and/or dairy-free? You’ll want to try this delicious Paleo Gluten-Free Stroganoff!
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Ingredients
Stroganoff
Dairy-Free “Sour Cream”
Instructions
Beef Stroganoff
  1. Brown the meat, onions and garlic together in a large pan
  2. Add the mushrooms and saute for a few minutes
  3. Add the red wine and cook on medium-high heat for a few minutes
  4. Whisk the tapioca starch and beef broth together, THEN add it to the pan
  5. Bring to a boil, then turn it down to simmer and add the spices
  6. Make the “sour cream” as everything simmers in the pan, stirring occassionally
  7. Stir in 1/2 cup of the sour cream mixture and let simmer a few minutes (keep the remaining sour cream to add, if you’d like, to your bowls)
  8. Taste; add salt and pepper to taste and 1 Tbsp red wine
  9. Add the zucchini noodles and let it all cook together for a few minutes
  10. Serve and enjoy!
Dairy-Free “Sour Cream”
  1. 1 can of refrigerated coconut milk (full fat; not a a light version). Make sure you refrigerate for at least 5 hours … or overnight … so the coconut milk fat can get solid.
  2. Scoop only the solid part of the coconut milk into a bowl (it will all be at the top of the can).
  3. Add the lemon juice (fresh tastes the best), apple cider vinegar and salt; whisk together by hand.
  4. You need 1/2 cup of this for the recipe. There should be some left over. The amount left will vary because the amount of solid milk in each can of coconut milk varies a little. Save whatever is left to add a little to the top of your bowls … or save for another meal.
Recipe Notes

© Kitchen Gone Rogue. www.kitchengonerogue.com

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