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This recipe is Whole30, Paleo, Gluten, and Dairy Free.
Bring on soup season! Okay who am I kidding? It's soup season around here all year long! I'm so excited about this Beef Stroganoff Soup and I can’t wait for you to try it! Rich and hearty flavors and theres even oodles of "noodles"! Sure to warm your heart any time of year!
INGREDIENTS
1 lb stew meat, cut in bite size pieces, I like Greensbury Market
2 tbsp ghee, I like Fourth & Heart
8 oz mushrooms, sliced
4 large carrots, sliced
1 large onion, diced
3 cloves garlic, minced
3 tbsp tomato paste
2 tbsp coconut aminos
6 cups beef bone broth, I like Kettle & Fire
14 oz can hearts of palm "lasagna", sliced into "noodles"
2 tbsp arrowroot powder
1 tsp salt
1/2 tsp pepper
1/4 cup fresh parsley, chopped
1 cup dairy free sour cream, unsweetened
For the most up-to-date discount codes on some specific ingredients that I have used in my recipes you can check out my Discounts page.
DIRECTIONS
Melt ghee in a large pot
Pat meat with paper towels & sprinkle with salt & pepper
Sear meat 2 minutes per side & move to plate
Add onions & mushrooms & cook 5 minutes
Add garlic & stir one minute
Add coconut aminos & tomato paste
Add beef back to pot with juices
Add beef broth & carrots, bring to a boil
Reduce heat & simmer 20 minutes
Add "noodles" & cook 10 minutes
Make a slurry with 2 tbsp water & arrowroot & add to pot
Add sour cream & simmer till soup
thickens a bit
Garnish with fresh parsley
Enjoy!