Ingredients:

1 lb grass-fed stewing beef

1 Tbsp butter or coconut oil

4-5 garlic cloves minced (2-2 ½ tsp ready minced)

1 medium onion, chopped (optional)

2 cups of green beans, chopped

1- 8 oz package mushrooms, sliced

Small handful of fresh parsley finely chopped or 3 Tbsp dried parsley

½ tsp sea salt

½ tsp dried dill

Ground pepper

2 Tbsp Dijon mustard

2 cups beef bone broth

¼ cup gluten free flour

Small package of sour cream (goat or cow’s milk)

 

3 cups of uncooked spiral rice noodles

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Instructions:

Preheat oven to 375°F.

Cut stewing beef into strips, then lightly brown them in a pan with the butter, onion and garlic.

In a casserole dish, mix the green beans, mushrooms, parsley, salt, dill and pepper. Mix together, then add in the Dijon mustard and stir until everything is well mixed.

Add beef mix to the casserole dish.

In a separate bowl, whisk flour slowly into broth. After these are well mixed, add it to the casserole dish and stir.

Bake with lid on for 50 minutes. Then remove the lid and bake for another 10 minutes.

Cook rice noodles as the stroganoff is finishing.

When the stroganoff is done, take out of the oven and stir in the sour cream and rice noodles.

Stir well and serve.