Paleo Beef Stroganoff with Zucchini Noodles

Ingredients

• about 680 g Beef sirloin, thinly sliced
• 4 medium Zucchini
• 1 cup Cashews, raw, soaked in hot water for 30 min
• 1 cup Beef broth
• about 225 g Cremini mushrooms, sliced
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 2 tbsp Dijon mustard
• 2 tbsp Coconut aminos
• 2 tbsp Olive oil
• 2 tbsp Fresh parsley, chopped
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Use a spiralizer to make zucchini noodles. Set aside.
2. 2In a blender, combine soaked cashews, beef broth, Dijon mustard, coconut aminos, salt, and pepper. Blend until smooth and creamy.
3. 3Heat olive oil in a large skillet over medium-high heat. Add beef and cook until browned, about 5 minutes. Remove beef from skillet and set aside.
4. 4Add onion and mushrooms to the skillet and cook until softened, about 8 minutes. Add garlic and cook for another minute.
5. 5Pour cashew cream sauce into the skillet and bring to a simmer. Add beef back to the skillet and stir to combine.
6. 6Cook for 5 minutes, or until sauce has thickened slightly.
7. 7Add zucchini noodles to the skillet and toss to coat. Cook for 2-3 minutes, or until noodles are heated through.
8. 8Serve immediately, garnished with fresh parsley.

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