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Beef Stroganoff with Patty Pan Noodles

Course Dinner, Lunch, Main Dish
Cuisine Paleo, Primal
Servings 4
Calories 767 kcal

Ingredients

  • 3 Patty pan squash
  • 1 Onion (large , diced)
  • 2 tbsp garlic (minced)
  • 1.5 lbs Cheap beef (I used bone in thin beef cutlets because they were on sale. It doesn’t have to be the best cut since it will become tender in the Crock-Pot)
  • 1 c Beef broth
  • 10 oz Fresh mushrooms (sliced)
  • 1 Bay leaf
  • Pinch allspice
  • 1/2 tsp Thyme
  • 1 tsp Sea salt
  • 2 tbsp Butter
  • 2 c Coconut milk
  • Parsley (Chopped fresh, as garnish - optional)

Instructions

  1. Dice your onion and mince your garlic. Place in the bottom of the Crock-Pot.
  2. Add in beef and seasonings (allspice, bay leaf, thyme, sea salt).
  3. Top with beef broth and coconut milk. Stir gently.
  4. Cover with fresh, sliced mushrooms and 2 tbsp butter. Set remaining 1 tbsp butter aside for squash.
  5. Cook on low for eight hours. You might consider stirring midway if possible.
  6. Right before serving, use a mandolin to slice up patty pan squash into matchsticks. (If you have a spiralizer and want to do it that way, you rock!)
  7. Place patty pan matchsticks in a small saucepan along with 1 tbsp butter. Sauté on medium-high while stirring constantly for about five minutes. Cook until ‘al dente’.
  8. Serve the stroganoff on top of the squash and garnish with fresh chopped parsley if desired.
  9. Enjoy!
Nutrition Facts
Beef Stroganoff with Patty Pan Noodles
Amount Per Serving
Calories 767 Calories from Fat 540
% Daily Value*
Fat 60g92%
Saturated Fat 35g219%
Polyunsaturated Fat 1g
Monounsaturated Fat 16g
Cholesterol 164mg55%
Sodium 1378mg60%
Potassium 590mg17%
Carbohydrates 7g2%
Fiber 0.3g1%
Sugar 2g2%
Protein 48g96%
Vitamin A 200IU4%
Vitamin C 5.8mg7%
Calcium 80mg8%
Iron 6.1mg34%
* Percent Daily Values are based on a 2000 calorie diet.