Beef Stroganoff



  • Servings : 3
  • Prep Time : 0m
  • Cook Time : 3m
  • Ready In : 0m
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From our friend Esther at!

Add a couple tbsp of oil to a good sized sauté pan.
Once hot, add in meat and season with salt and pepper. Cook meat until it is almost cooked through, with just a little pink remaining. (This is important, because if it is cooked too well done during this step, when you add it back to the sauce it will become overcooked.) Remove from pan and set aside, leaving remaining juices in the pan.
Add in ½ C heavy cream.
Add herb/seasonings and wisk well.
Wisk arrowroot powder into remaining ¼ C of heavy cream. Once seasonings are mixed well and sauce begins to bubble, add remaining cream with arrowroot powder to pan.
Add meat back in, allow meat to cook until no longer pink, and serve over spaghetti squash or zucchini noodles.


  • 1 lb top blade steak- sliced into strips
  • Olive oil to cook meat
  • 1 tsp salt
  • Ground pepper to taste
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp ground mustard
  • 1 tsp rosemary
  • 3/4 C heavy cream
  • 1 tbsp arrowroot powder


Step 1

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Recipe Comments

Comments (3)

  1. posted by Ravyngurl on January 22, 2012

    This was delicious. I added mushrooms with the beef.

  2. posted by Jared on December 11, 2012

    Is heavy cream paleo?

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