Primal Grass Fed Beef Stroganoff with Turnip Mash

Tender strips of beef  and mushrooms simmered in a savory beef and cream sauce is a Primal dish to treat yourself to every now and then. Traditional beef stroganoff is served over pasta, rice or white potatoes. My Paleo versions substitutes turnips for the pasta, and when mashed or diced, it is the perfect fit for this updated classic!

Ingredients:
1.5-2lbs of grass fed beef (London broil) cut into strips or cubed
1 large onion sliced
1 pint organic fresh button mushrooms
1 can (13.5oz) organic gluten free beef stock
3 cloves fresh garlic minced
1 teaspoon KAME fish sauce
1 tablespoon fresh ground black pepper
1 teaspoon dried basil
1/2 cup dry white wine
1/2 cup all natural sour cream *grass fed preferred

Method:
1.) Pre heat oven to 350 degrees. In a large Dutch oven, heat 1 tablespoon EVOO over medium high heat and add in onions. Cook for 10 minutes stirring occasionally.
2.) Meanwhile, season beef with black pepper and a small amount of sea salt. Heat 1/2 tablespoon EVOO in large cast iron skillet over medium high heat. Once skillet is hot, add beef, working in batches until browned on all sides. Remove from skillet and place into Dutch oven. Add in KAME.
3.) Add garlic to skillet and saute for 2-3 minutes or until garlic is lightly brown. Add in wine and scrape brown bits from pan. Remove from heat and add mixture to Dutch oven along with mushroom and place in oven.
4.) Continue cooking in oven for 1 1/2 hour or until beef is tender and sauce is slightly thickened. Let rest 10 minutes then stir in sour cream. Season with additional black pepper to taste. Serve oven mashed turnips.

Mashed Turnips

Ingredients:
3-4 large turnips- peeled and quartered
Kerry Gold grass fed butter or EV coconut oil
Sea salt

Method:
1.) Place turnips in a large pot with water. Cover with lid and bring to a gentle boil. Continue boiling for 15 minutes or until turnips are fork tender.
2.) Place turnips in a food processor or use a potato masher to mash turnips. Stir in Kerry gold and season with sea salt to taste.