Paleo Beef Stroganoff with Zucchini Noodles

Ingredients

• 1 lb Beef sirloin, thinly sliced
• 4 medium Zucchini
• 2 tbsp Coconut oil
• 1 medium Onion, chopped
• 8 oz Mushrooms, sliced
• 2 cloves Garlic, minced
• 1 cup Beef broth
• 1/2 cup Coconut cream
• 2 tsp Dijon mustard
• 1 tbsp Arrowroot starch
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Use a spiralizer to create zucchini noodles. Set aside.
2. 2Heat coconut oil in a large skillet over medium-high heat. Add beef and cook until browned on all sides. Remove beef from skillet and set aside.
3. 3Add onion and mushrooms to the skillet and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
4. 4Stir in beef broth, coconut cream, and Dijon mustard. Bring to a simmer.
5. 5In a small bowl, whisk together arrowroot starch and 2 tablespoons of water. Add to the skillet and cook until the sauce has thickened, about 2 minutes.
6. 6Return the beef to the skillet and heat through.
7. 7Add the zucchini noodles to the skillet and toss gently until heated through, about 2 minutes.
8. 8Season with salt and pepper to taste. Serve immediately.

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