Allergy friendly hamburger stroganoff sitting atop roasted, spiralized butternut squash

AIP Hamburger Stroganoff

AIP Hamburger Stroganoff is just like you remember, only without the inflammatory ingredients of the traditional dish. It is warm, comforting and filling.

Allergy friendly hamburger stroganoff sitting atop roasted, spiralized butternut squash
Hamburger Stroganoff (AIP/Paleo)
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Food can be a comfort.  It reminds us of home, family, love and caring.  Hamburger Stroganoff is comforting to me, and as I am currently looking down the barrel of Hurricane Florence, I’m making some of this for comfort.  I hope you find comfort in this dish, too.

If you are in the path of the hurricane, too, know that my prayers, good thoughts, and positive vibes go out to you.  Take good care of yourselves!

💗,

Wendi

P.S. I made a quick vid about hurricane prep for the AIP.  If you’re interested, take a look here: https://bit.ly/2N9gaZq

P.P.S. You can often find raw butternut squash spirals in the produce section of the grocery store.  If not, you will need a spiralizer such as this one.

AIP Hamburger Stroganoff

Recipe by Wendi’s AIP Kitchen – www.wendisaipkitchen.comCourse: MainCuisine: AIP, PaleoDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

25

minutes

Ingredients

  • 4 C. thinly spiralized butternut squash

  • 3 T. extra virgin olive oil (EVOO)

  • Salt for sprinkling

  • 1 lb. organic grass-fed beef

  • 1 C. chopped yellow onions

  • 3 cloves garlic, minced

  • 8 oz. sliced fresh white mushrooms

  • 1/2 C. beef bone broth (Homemade, if possible.)

  • 2 T. apple cider vinegar

  • 1 1/2 t. sea salt

  • 1 t. dried thyme

  • 3/4 t. black pepper (omit for elimination phase of AIP)

  • 1 C. coconut milk

  • 2 T. chopped flat-leaf parsley

  • 1 T. arrowroot starch/flour

  • 1 T. water

Directions

  • Pre-heat oven to 350 degrees F.  In a large bowl, toss squash with EVOO.  Spread onto a parchment-line roasting sheet.  Sprinkle with salt.  Bake for 25 minutes.  Meanwhile 👇🏼👇🏼👇🏼:
  • In a large saucepan, or chef’s pan, brown hamburger with onions and garlic until no pink remains.
  • Add mushrooms and sauté for 2 minutes.
  • Add broth, vinegar, salt, thyme, and pepper (if using).  Bring to a boil and reduce liquid by half.
  • Reduce heat to medium.  Add coconut milk and parsley.
  • In a small container with a tight-fitting lid, place arrowroot flour and water.  Shake vigorously to make a slurry.  Add it to the pot, and stir.
  • Serve over squash “noodles.”
  • Be grateful for all the good things in your life, and feel the comfort of warm, nourishing food in your belly.  😊

Notes

  • You can often find raw butternut squash spirals in the produce section of the grocery store.  If not, you will need a spiralizer such as this one.

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4 Comments

  1. Pingback: Paleo AIP Recipe Roundtable #235

  2. Pingback: 50 Paleo AIP Spiralizer Recipes

  3. Julie Foster

    Just made this and it tasted very good! Savory and comforting. Worth the effort! Thanks for posting this AIP recipe. 🙂

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