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AIP Stroganoff & Mashed Potatoes
Nightshade-free mashed potatoes serve as a fluffy bed for this decadent, creamy, and beefy AIP sauce.
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Author Meagen Ashley
Stroganoff
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1
pound
ground beef
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2
Tbsp
avocado oil
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1
yellow onion
finely chopped
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2
cloves
garlic
minced
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1
large zucchini
sliced into quarters
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4
portobello mushrooms
chopped into bite sized pieces
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1
Tbsp
thyme
fresh
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1
tsp
sea salt
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¼
cup
room temperature water
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1
tsp
arrowroot
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1
cup
coconut milk
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¼
cup
nutritional yeast
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¼
cup
fresh parsley
optional
Mashed Sweet Potatoes
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2
medium white sweet potatoes
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2
turnips
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1
Tbsp
lard or fat of choice
-
½
cup
bone broth
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½
tsp
thyme
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½
tsp
sea salt
Stroganoff
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In a large pan saute the ground beef until cooked thoroughly (6-8 minutes). Remove the cooked beef and set aside.
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In the same large pan, heat the avocado oil over medium high heat. Add in the minced garlic and onion and saute for 2 minutes.
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Add in the zucchini and portobello mushrooms. Saute for 5-7 minutes until softened then sprinkle with thyme and sea salt. Stir.
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Mix the arrowroot with ¼ cup of room temperature water (stir quickly). Pour onto the veggies in the pan and stir to coat.
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Add the cooked beef back into the pan with the veggies.
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Mix the coconut milk with the nutritional yeast in a small bowl. Then pour into the large pan and stir. Simmer for 2-3 minutes.
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Remove from the heat and top with fresh parsley. Serve immediately.
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Cool and store in the fridge for up to 4 days.
Mashed Sweet Potatoes
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Peel and chop the turnips and sweet potatoes
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Boil until soft, approximately 20 minutes.
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Drain and mash until smooth. Stir in the lard, thyme, sea salt and ½ cup of broth.
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Serve warm and top with the stroganoff.
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Cool and store in the fridge for up to 5 days.
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