Growing up, I loved it when my mom made one of her go-to recipes: beef tips over noodles. It was creamy, flavorful and quickly became one of my favorite comfort foods. But when I started trying to be more conscientious about the foods I eat, I realized this recipe wasn’t the healthiest. Between the condensed soup, egg noodles and lack of veggies, it was tasty, but not that great for you.
And that’s where today’s Beef Stroganoff recipe comes into play.
Y’all. I’ve been making this recipe for YEARS. It’s one of mine and Isaac’s favorite foods, and it’s seriously so easy to make. It has all the flavors and creaminess of the recipe my mom used to make, but is dairy and grain free, which makes my belly very happy! I knew it was going to be a winner in our household when Isaac went back for thirds the first time I made it. ;)
Want to know the secret ingredient?
If you’ve been reading here for any amount of time, you probably already guessed what it is.
Yes, it’s my cashew cream sauce.
I use that stuff all. the. time. and for good reason. It’s easy, absolutely delicious, and brings my recipes to a whole new level!
And instead of the egg noodles I grew up pairing with my beef tips, I made some yummy squash noodles (affectionately called “squoodles” in the Hicks household). All you need is a vegetable peeler and you’re good to go. I like to peel my squash into strips and cut them lengthwise to make wider fettuccini-like “noodles” rather than using my normal spiralizer. I love the different texture, and they go SO well with the stroganoff mixture!
This is one of my favorite weeknight meals because it’s satisfying, yummy, and quick to throw together. Best of all? It’s Paleo and Whole30 approved!
- 4 medium squash
- 2 tsp olive oil
- 1 lb ground beef
- 1 pint mushrooms, sliced
- 1 onion, diced
- 1 tsp garlic
- 1 cup raw cashews
- 1 cup beef broth
- 1 tsp smoked paprika
- Salt & pepper to taste
- Using a vegetable peeler, peel the squash into strips. Cut them lengthwise if they are too wide. Heat them in a covered skillet with 1 tsp olive oil until slightly tender. Remove from heat.
- Heat the other tsp of olive oil in a large skillet, and cook the onion and garlic until fragrant. Add the beef and cook until the beef is no longer pink.
- Meanwhile, blend together the cashews and beef broth until the mixture is nice and creamy. Add more broth as needed until a thick sauce has formed.
- Pour the cashew cream sauce into the skillet with the meat, and season with paprika, salt and pepper. Stir until it is all mixed together.
- Serve the stroganoff mixture over the squash noodles!