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Healthy, Slow Cooker Stroganoff
Servings: 6
Preparation Time: 30 minutes
Ingredients:
- 2 pounds of venison meat or beef, cut into chunks
- 1 tablespoon coconut oil
- 1 large onion, diced
- 8 ounces mushrooms, sliced
- 1 cup beef, chicken or vegetable broth
- 1/4 cup balsamic vinegar
- 1 teaspoon thyme
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 bay leaves
-
2 cups coconut milk*
- 2 tablespoons arrowroot starch or cornstarch
- 1 large spaghetti squash cooked (or cooked pasta or rice)
Directions:
In a slow cooker, combine venison meat, coconut oil, onion, mushrooms, stock, vinegar, thyme, salt, pepper, and bay leaves. In a small bowl, combine coconut milk and starch. Stir together until smooth. Pour into Crock-Pot. Cook over high heat for 4 hours or low for 8 hours. Serve over warm spaghetti squash, pasta or rice.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Courtney from Columbus, KS, won $50 for this recipe and photo! Submit yours here!
