Beef and Mushroom Stroganoff
BEEF AND MUSHROOM STROGANOFF
FOOD AS MEDICINE:
A twist on Beef Stroganoff, this version is lighter due to the addition of Greek Yogurt, and is packed with rich umami flavor. Mushrooms are an excellent source of glutamine, an amino acid also found in bone broth that helps to repair the lining of the gut and boost immune function. Glutamine is also a precursor to GABA production, which serves as an inhibitory hormone to block signals of anxiety and stress to the brain. Additionally, glutamine can be helpful for treating sugar cravings and stabilizing blood sugar. Mushrooms are also the only plant source of Vitamin D, which is essential for calcium regulation, healthy bones and teeth, and may be protective against heart disease, diabetes and certain cancers.
Makes 4 servings
INGREDIENTS:
1 lb grassfed beef stew meat, cut into 1 inch cubes
1/4 teaspoon sea salt
¼ teaspoon black pepper
2 Tablespoons grassfed butter or ghee
1 cup shallots, diced
1 lb mixed mushrooms, sliced
1 Tablespoon fresh thyme leaves, chopped
1 Tablespoon paprika
1 Tablespoon Dijon mustard
½ cup white wine
1 cup beef bone broth plus 2 Tablespoons
1 Tablespoon arrowroot
½ cup Greek yogurt
1/3 cup parsley, chopped
DIRECTIONS:
Season the beef with the salt and pepper. Melt 1 tablespoon of the butter in a large dutch oven over medium high heat. Add the beef and cook, stirring occasionally until all sides are browned. Depending on the size of your pot, you may want to do this in batches. Pull the beef out and set aside. Add the other tablespoon of the butter into the dutch oven and melt. Add the shallots and sautee until translucent. Add the mushrooms, thyme, paprika and mustard. Cook, stirring occasionally until the mushrooms begin to soften and release juices, about 5 minutes.
Add in the white wine and deglaze the dutch oven, scraping up any browned bits. Create a slurry by mixing the arrowroot with 2 tablespoons of the bone broth until there are no clumps, then add the mixture to the pot Pour in the bone broth, then add the beef back. Reduce the heat and simmer for 2-3 hours on low until sauce is thick and beef is tender. Stir in a dollop of the Greek yogurt just before serving and garnish with plenty of parsley. Serve over zucchini noodles, cauliflower rice or spaghetti squash.
Nutrition facts: 407 Calories, 24g Fat, 17g Carbohydrates, 29g Protein
Vitamin, mineral, and antioxidant deficiency have been shown to suppress the functions of the immune system which can contribute to the overall condition of one’s health and diseases such as arthritis, cancer, cardiovascular disease, diabetes, hormonal imbalance, infertility, ADHD and Autism, digestive disorders, food allergies and sensitivities, neurological conditions and fatigue. The Micronutrient Test assesses whether the foods you are eating or supplements you are taking are actually being absorbed into your body and present at the cellular level. This test will look at a variety of micronutrients involved in metabolism as well as antioxidants and an immune score.
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