Slow-Cooker Beef Stroganoff

By á-26060

Ingredients

• 2 lbs grass-fed ground beef
• 2 medium onions, diced
• 2 lbs button mushrooms, sliced
• 3 cloves of garlic, minced
• 2 tbsp Dijon mustard
• 2 tbsp Worcestershire sauce
• 3/4 cup coconut milk
• 3/4 cup beef stock
• 1/2 to 3/4 cup plain greek yogurt
• sea salt and pepper to taste
• 1/2 cup slivered almonds (optional)

Details

Adapted from ahappyhealthnut.com

Preparation

Step 1

Brown the ground beef in a skillet over medium high heat on the stove. Season with sea salt and pepper. This first step is optional, but it only takes a few minutes, and it really adds to the flavor of the dish. However, if you’re in a hurry, you can go ahead and skip it and just add the beef directly to the slow cooker.
While beef is browning, place your Dijon and Worcestershire sauce in the bottom of the crock pot and stir it up to combine.
Add in the onions, mushrooms and garlic.
When the beef is browned, add it to the crock pot. Another bonus of browning it separately is that you can discard the grease or save it for another use and it doesn’t end up in your dish.
Add in the coconut milk and beef stock. Season with salt and pepper. Stir well until everything is combined.
Put the lid on and cook on low for 6-8 hours or high for 3-4 hours.
When you’re about ready to serve, take the lid off and turn the crock pot off. You need to let it cool off for about 15 minutes before you add in the yogurt, else it will curdle. If you’re skipping dairy these days, omit the yogurt all together and it will still be delicious!
In the mean time, brown up the almond slices in a skillet with some butter until deeply golden. This step is also optional.
Also during this time, prepare whatever you intend to serve it with, whether it be rice, pasta, green beans, etc.
When the dish has cooled slightly, stir in the yogurt (if using). Taste and adjust seasoning with salt and pepper