Gluten Free Beef Stroganoff

Beef Stroganoff 

Growing up Beef Stroganoff was a one of my favorites. My mom made it the Brazilian way with table cream and cognac. SO good! But when I started my fitness journey it wasn't something I would really make on a regular basis. The cream was too heavy and it always bothered my stomach as I got older.

I was so excited when I came across this recipe from "Against All Grain". It tastes so good and I just couldn't believe that you could make such a yummy cream from cashews!







Ingredients: 
3 1/2 cups of water
3 oz raw cashews
2 tablespoons of olive oil
2 pounds of ground beef
1 1/4 tsp of salt, divided
1/4 tsp pepper
1/2 large onion, divided
2 pounds of yellow squash
8 oz of mushrooms
1/2 cup dry white wine
1 cup low sodium beef stock
2 1/4 tsp lemon juice
1 3.4 tsp apple cider vinegar
1/4 cup of fresh parsley chopped, packed

Method:
Pour boiling water over cashew pieces and allow to sit until finished cooking the rest of the meal. Cook ground beef in skillet with 1/2 tsp salt and the pepper and onion until cooked through. Remove the browned meat with a slotted spoon, remove the grease from the pan. Add the mushrooms to the pan and 1/2 tsp salt. Saute for 5-7 minutes until salted. Add the wine and let simmer for 5 minutes. Meanwhile, make the squash noodles. Cutt off the ends, then use a vegetable peeler to make noodles all around the squash, leaving the seedy center for something else. Remove the onion and mushrooms from the pan. Pour the beef stock into the panand stir constantly to remove the browned bits from the bottom, add the beef back into the pan and simmer for 5 minutes, while making the cashew cream.  To make the cashew cream, drain the cashews and place them in a blender with water. water, lemon juice, and apple cider vinegar. Blend until very smooth and creamy. Add the cashew cream to the pan  and the parsley and simmer until thickened, about 10 minutes. Meanwhile, steam the squash ribbons for 8 minutes. Serve the stroganoff atop the noodles and mushrooms.