Prep time: 5 minutes

Prep notes: depending on the type and cut of beef you use, cook time could be longer

Cooking time: 25 minutes

 

Yields: 4 servings

 

Ingredients: 

 

1 1/2 lb Beef tenderloin, or sirloin, cut into thin strips, or ground beef if you're on a budget
2 tbsp coconut oil or EVOO
1/4 cup diced onion
2 cloves diced garlic
1 cup sliced crimini or white button mushrooms
1/2 cup full fat coconut milk
1 whole spiralled zucchini

 

Directions: 

 

Sautee the onion and garlic until the onion is translucent.  Add the beef, and brown it through.  Add the mushrooms.  Once the mushrooms are starting to soften, add the coconut milk and simmer at a low boil for about 10 to 15 minutes, allowing some of the liquid to boil off.  Add the zucchini and stir it in.  Don't cook the zucchini too long, it'll almost disappear, but will still be yummy if you do over cook it a bit.   

 

Notes: 

 

I used to be a Hamburger Helper Beef Stroganoff addict!  That was one of the things I used to miss after my celiac diagnosis.  This recipe (which is modified from a few others I've found online) is so easy to make, and really doesn't take any more time than the box variety did.  I just love it!