The pasta-lover and the dairy-fiend were both happy, and I’ve created a new recipe for our weeknight rotation and am happy to share it with all of you now. This creamy paleo beef stroganoff will be your next favourite.
Over medium heat, melt 2 tablespoons of cooking fat in a skillet with a lid. Add onions and cook until soft, about 5 minutes, stirring constantly.
Add 2 more tablespoons of cooking fat, mushrooms, and garlic and cook until mushrooms have released some of their water, about 5 more minutes, stirring constantly.
Add ground beef and ½ teaspoon of salt. Cook until ground beef is no longer pink, about 5 more minutes, stirring constantly.
Add bone broth to the skillet and bring to a strong simmer.
Add noodles and cover skillet. Allow cooking undisturbed for 6 minutes.
Check the consistency of the noodles. If they are not as soft as you would like, replace the cover and cook for another 2 to 3 minutes.
Stir in coconut cream and lemon juice.
Remove from heat and sprinkle with dill before serving.