“Sumptuous Polish Paleo Dinner Feast: Wild Mushroom Stroganoff with Cauliflower Rice and Zesty Lemon Garlic Asparagus

Allergens

None

Ingredients

• 16 oz fresh wild mushrooms (a mix of porcini, chanterelle, and oyster)
• 2 medium onions, thinly sliced
• 4 garlic cloves, minced
• 1 lb lean grass
• fed ground beef
• 2 cups cauliflower rice
• 1 bunch asparagus, trimmed
• 1 lemon, zested and juiced
• 1/4 cup full
• fat coconut cream
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. In a large skillet, heat olive oil over medium heat. Add onions and cook until softened and slightly caramelized.
2. Add ground beef to the skillet with the onions, breaking it up as it cooks. Season with salt and pepper to taste. Once browned, transfer to a plate and set aside.
3. In the same skillet, add mushrooms and cook until tender and slightly golden. Remove from skillet and set aside.
4. In a separate pan, steam asparagus until just tender. Season with salt, pepper, lemon zest, and lemon juice. Set aside.
5. In the original skillet, sauté garlic for 30 seconds or until fragrant. Stir in cauliflower rice and cook until slightly softened. Return cooked beef and mushrooms to the skillet, along with coconut cream. Simmer for 5 minutes until all ingredients are heated through.
6. To plate, serve a generous portion of stroganoff over cauliflower rice, top with lemon garlic asparagus, and garnish with fresh parsley.

Chef’s Insight

To enhance the aroma and flavor, consider adding a pinch of smoked paprika or ground caraway seeds to the stroganoff.

Notes

Don't be afraid to experiment with different types of mushrooms or other vegetables to suit your taste preferences.