Stroganoff baked potatoes
Prep Time
5 mins
Cook Time
1 hr

(Paleo, Whole30, gluten-free, dairy-free, no added sugar)

Servings: 4
  • 4 medium white potatoes
  • 1 lb ground beef
  • 1/2 white onion chopped
  • 3 cloves garlic minced
  • 1 cup beef broth
  • 1/4 cup coconut aminos
  • 1/4 cup apple cider vinegar
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 cup coconut cream
  • 3 tbs tapioca starch optional
  1. Wrap the potatoes in foil and place in a pre-heated oven at 350F. Bake for at least 1 hour, or until the inside of the potato is soft.
  2. Combine the beef broth, coconut aminos, vinegar, onion and garlic powder in a small bowl and set aside.
  3. Heat a large frying pan with cooking oil of choice.
  4. Saute onion and garlic until the onion is soft and translucent.
  5. Add the ground beef and stir until browned through.
  6. Pour in the liquid mixture and heat well.
  7. Once meat is cooked, add in the coconut cream and stir.
  8. Depending on desired thickness of the mixture, remove some of the liquid mixture from the meat and stir with the tapioca starch. Re-introduce this combination into the beef and stir until thickened.
Recipe Notes

Adapted from