AIP Ground Beef Stroganoff with Spinach
AIP Ground Beef Stroganoff with Spinach recipe is a quick beef stroganoff with ground beef and sweet potato starch noodles. Traditionally stroganoff includes sour cream but I’ve used coconut cream. However, this recipe is delicious cream free! This recipe fits the Autoimmune Protocol (AIP) and Paleo diets.
- 1 Onion chopped
- 1 tablespoon Extra Virgin Olive Oil
- 1 pound Ground Beef
- 2 teaspoons Salt
- 2 teaspoons Garlic Powder
- 1 1/2 teaspoon Dried Thyme
- 1 1/2 teaspoon Ground Ginger
- 1 teaspoon Cinnamon
- pinch Ground Cloves
- 1 cup Bone Broth
- 8 ounces Sweet Potato Noodles
- 5 ounces Baby Spinach
- 1/2 cup Coconut Cream optional
Bring a stock pot of water to a boil.
Add onions to a large sauté pan with olive oil over medium high heat until onions are translucent.
Add the ground beef and then using a spoon, break apart.
Add in the herbs and spices then stir to combine.
Pour the broth over the meat mixture and bring to a boil over high heat.
Let the beef mixture cook for about 10 minutes, stirring occasionally.
While the beef is cooking, add the sweet potato starch noodles to the stockpot and cook for about 6-8 minutes.
When the noodles are finished cooking, add them to the pan of ground beef
Next add the spinach to the noodles and toss to combine.
If using the cream, add to pan and then toss again. Make sure to coat the noodles with the sauce.
Serving: 1cup | Calories: 651kcal | Carbohydrates: 57g | Protein: 24g | Fat: 37g | Saturated Fat: 18g | Cholesterol: 81mg | Sodium: 1293mg | Potassium: 669mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3337IU | Vitamin C: 13mg | Calcium: 89mg | Iron: 5mg