It’s a new week to be our best selves with new opportunities, choices and decisions. I started my week yesterday with intent. I had a list of things to get down which included making this recipe and some meal prep. When I have intention of doing something and make it a priority to get it done, there is no stopping me. I have learned over the years that if I am going to get anything accomplished I need to make a list, prioritize my list and intentionally do my best to stick to it. There are times when things come up or life just happens but, that is where I allow myself some flexibility. As a new mom I am learning that rigid schedules don’t work the best. Flexibility and consistency wins every time no matter the situation.
Also something I am learning as a new mom is that quick meals are a must. If I am going to get dinner on the table it has to take less than an hour to make. Ideally, 30-45 minutes! Lately I have been sticking to the same meals that I know I can make before baby A wakes from a nap or will need some attention. So, I decided it is time to change things up and now I bring you this easy to make Paleo Beef Stroganoff over Spaghetti Squash Noodles.
When I decide on what to make for meals I usually ask myself these 3 simple questions:
- What will take less than an hour to make?
- What can I make with simple known ingredients?
- How can I make it with using the least amount of dishes possible?
This meal checks off all of those questions plus makes enough to have a couple meals as leftovers and of course taste amazing. Stroganoff is usually served over pasta. If you have a pasta that you love then by all means enjoy it over some noodles. If you aren’t a noodle fan or want a more carb friendly meal be sure and enjoy it over spaghetti squash. You will get the same sensation of eating noodles, but without all the starch. Either way, this dish is great for a week night meal for you or the entire family or even meal prep.
- 1 spaghetti squash
- 2-3 tbsp ghee
- 1½-2 lbs beef steak, cut into strips*
- 1 small yellow onion, chopped
- 8 oz sliced cremini mushrooms
- 4 cloves garlic, minced
- 1 can full fat coconut milk
- 1 cup beef broth
- 2 tbsp cassava flour*
- 2 tsp parsley
- 2 bay leaves
- salt and pepper to taste
- Preheat oven to 425 degrees. Cut spaghetti squash in half lengthwise and using a large spoon scoop out the seeds. Place the squash cut side down on a baking sheet and cook for 30 minutes or until squash is tender.* Remove from oven and set aside to cool. Once cool, use a fork to remove the squash from the skin in noodle like form.
- Add a large skillet to the stove over medium high heat (I used a large cast iron skillet). Add 2 tbsp of ghee to the pan. Once hot, add the onion, garlic and mushroom. Cook until the onion becomes translucent (3-5 minutes). Remove the onion, garlic and mushrooms from the pan to a small bowl and set aside.
- Salt and pepper the steak strips and add to the hot pan. Add additional ghee if needed. Cook until fully cooked (3-5 minutes).
- Add the onion and mushrooms back in with the beef, the beef broth and coconut milk. Stir until fully combined. Bring mixture to a boil. Once boiling, reduce the heat to medium low. Add the flour, parsley and bay leaves and mix well. Let simmer for 10-12 minutes stirring occasionally.
- Before serving, remove the bay leaves.
- Serve hot over spaghetti noodles and enjoy!