Bring on soup season! Okay who are we kidding? It's soup season around here all year long! We're excited about this Beef Stroganoff Soup from Penny Kovacs (Penny's Primal) and we can’t wait for you to try it! Rich and hearty flavors and there's even oodles of "noodles"! It's sure to warm your heart any time of year!
INGREDIENTS
- 1 pound Grass-fed organic beefs stew meat
- 2 tablespoons Ghee
- 8 ounces Mushrooms (sliced)
- 4 large Carrots (sliced)
- 1 large Onion (diced)
- 3 cloves Garlic (minced)
- 3 tablespoons Tomato paste
- 2 tablespoons Coconut aminos
- 6 cups Beef bone broth
- 1 14 ounce can Hearts of palm “lasagna” (slice)
- 2 tablespoons Arrowroot powder
- 1 teaspoon Salt
- ½ teaspoon Pepper
- Fresh parsley (chopped)
- 1 cup Dairy free sour cream
DIRECTIONS
- Melt ghee in a large pot.
- Pat stew meat with paper towels and season with salt and pepper.
- Add stew meat to pot and sear for two minutes on each side. Move to a plate when done searing.
- Add onions and mushrooms and cook for five minutes.
- Add garlic and stir for one minute.
- Add coconut aminos and tomato paste.
- Add beef back to pot along with any juices.
- Add beef broth and carrots and bring to a boil.
- Reduce heat and simmer for 20 minutes.
- Add hearts of palm “noodles” and cook for 10 more minutes.
- Make a slurry with two tablespoons of water and arrowroot powder and then add to pot.
- Add sour cream and simmer until soup starts to thicken to your preference.
- Garnish with parsley. Serve and enjoy!