This spin on a luscious and rich classic beef stroganoff is Whole30 compliant! We removed the traditional egg noodles from the recipe and replaced them with an elevated, Whole30 touch: celeriac “noodles.” Subbing this root vegetable as the foundation for the dish adds a nutty, earthy, “light” element to an otherwise rich and comforting food classic
Beef Stroganoff
posted 2023 Mar by Mimi Council
Beef Stroganoff
Rated 5.0 stars by 1 users
Servings
2 to 4
Prep Time
30 minutes
Cook Time
10 minutes
This spin on a luscious and rich classic beef stroganoff is Whole30 compliant! We removed the traditional egg noodles from the recipe and replaced them with an elevated, Whole30 touch: celeriac “noodles.” Subbing this root vegetable as the foundation for the dish adds a nutty, earthy, “light” element to an otherwise rich and comforting food classic
Ingredients
-
1 pound Organic Prairie Beef Tenderloin Tips
1⁄4 teaspoon smoked paprika
1/16 teaspoon (tiny pinch) cayenne pepper
- 1 1⁄2 teaspoon coarsely ground black pepper, divided
- 1 teaspoon celery seed
- 2 teaspoons kosher salt, divided
5 tablespoons Organic Valley Ghee, divided
- 4 ounces white pearl onions, cut in half with root intact, and peeled
- 8 ounces cremini mushrooms, quartered
- 5 large cloves garlic, peeled and smashed
- 5 sprigs of fresh thyme
- 1 1⁄2 cups beef bone broth
- 2 tablespoons coconut aminos
- 2 tablespoons tapioca flour
- 6 ounces organic heavy coconut cream
- 1 lemon zested and juiced
- 1 1⁄2 teaspoon Dijon mustard
- 1 teaspoon whole-grain mustard
- 1 pound celery root, skin removed, and peeled into wide, yet thin “noodles” (**Pro tip, to achieve necessary thinness use a speed peeler or mandolin for this process.)
- 1 bunch fresh parsley chopped
Directions
In small mixing bowl, season Organic Prairie Beef Tenderloin Tips with smoked paprika, cayenne pepper, 1⁄2 teaspoon black pepper, celery seed and 1 teaspoon kosher salt and set aside.
Fill small sauce pot with water and turn on high to bring to a boil for “noodles.” In your favorite cast iron pan, heat to medium heat and add 1 tablespoon ghee. When ghee is melted and hot, add pearl onion, flat side down and pan roast until golden brown, remove from pan. Add 1 tablespoon ghee to hot pan and pan roast mushrooms until golden brown, and remove from pan and set aside. Add 2 tablespoons ghee to hot pan and add tenderloin tips, smashed garlic and fresh thyme sprigs. Cook until meat has browned on both sides but leaving a bit of pink.
Remove tenderloin tips, garlic and thyme from pan. Whisk together cold bone broth, coconut aminos and tapioca flour, add to hot pan bring to a boil. Whisk in cold coconut cream and let simmer. While broth is simmering add lemon zest and juice, Dijon mustard, whole-grain mustard, remaining salt and black pepper, and whisk ingredients together. Finally, add mushrooms, pearl onions, tenderloin tips back into pan, let simmer 5 minutes and turn off heat. At this time, water should be boiling.
Drop celery root noodles into the water and stir rapidly for 1 minute, drain and remove noodles, add to small bowl and season with salt to taste and 1 tablespoon ghee.
Divide “noodles” into even portions and put on plate. With large serving spoon, scoop out sauce and goodies over the top of the noodles, garnish with fresh chopped parsley, and enjoy!