Hot and Spicy Stroganoff
This dish puts a pepped-up Paleo twist on a classic stroganoff recipe by featuring ground beef and mushrooms and a whole lot of spice! Fresh herbs like thyme and rosemary complement the heat of the cayenne-red pepper-Tabasco trio magnificently. This rich and succulent yet homey meal comes together in just minutes, but tastes like it took days to prepare. Serve over some Paleo pasta like spaghetti squash used in the Bolognese over Spaghetti Squash recipe, or over some Fiery Fried “Rice,” found in Chapter 5. A little nutmeg and tarragon will add a nice lift to this spiced dish, so feel free to experiment!
Serves 3–4
2 tablespoons clarified butter
1 tablespoon olive oil
8 ounces mushrooms, sliced
1 large onion, diced
1 pound lean ground beef, browned
2 tablespoons tomato paste
11⁄2 teaspoons thyme
11⁄2 teaspoons rosemary
11⁄2 teaspoons cayenne pepper
1⁄2 teaspoon red pepper flakes
4 cloves garlic
1 tablespoon arrowroot powder
11⁄4 cups beef stock
2⁄3 cup thick coconut cream
2 tablespoons Tabasco sauce
Salt and pepper, to taste
- In a skillet, melt the butter with the olive oil, and add the mushrooms and onion. Sauté until slightly softened and browned around the edges.
- Add the browned ground beef to the pan, followed by the tomato paste, thyme, rosemary, cayenne, red pepper flakes, and garlic. Sauté for 3–4 minutes, then reduce heat to medium. Sprinkle arrowroot powder over meat mixture and stir until thoroughly combined, and then add the beef stock. The sauce will begin to thicken as it comes to a simmer. Reduce heat and simmer for about 4–5 minutes, then remove from heat and allow to cool.
- Stir in the thick coconut cream and Tabasco. Sprinkle with salt and pepper, and serve over Spaghetti Squash (found in the Bolognese over Spaghetti Squash recipe), or over Fiery Fried “Rice” (see recipe in Chapter 5), or alongside a medley of roasted vegetables.
