Hearts of Palm Beef Stroganoff

I grew up eating beef stroganoff, and although I didn’t enjoy it as a child I now find it super comforting. I made a similar version of this dish last year using cabbage as my base. After discovering the beauty of the hearts of palm noodles, I knew it would be perfect for stroganoff.

This is definitely not a classic beef stroganoff so take it as you will. I made mine dairy free, but of course you can use dairy products instead. Make extra because it tastes even better the next day!

Here’s how you make it.

Ingredients:

• 1 lb ground beef

• 2 packs hearts of palm noodles

• 6 oz mushrooms

• 1 yellow onion diced

• 3 cloves garlic minced

• 3 oz cashew cream cheese

• 1 chicken bouillon cube

• 1 cup cashew milk or coconut milk

• 2 tablespoons olive oil

• 2 tablespoons Worcestershire

• 2 tablespoons horseradish

• Salt and pepper

• Parsley

Instructions:

• Heat a pan on medium and add 1 tablespoon olive oil. Sauté the mushrooms for 5 minutes. Add the onion and more oil if needed and cook until the onion is transparent. Add the garlic and cook another minute. Season with salt and set aside.

• In the same pan cook the beef until no longer pink. Drain the fat. Add the chicken bouillon and Worcestershire. Return the mushroom mix to the pan and add the cream cheese, milk, and horseradish. Bring to a boil and let simmer

• Stir in the noodles and parsley and let cook. Add more horseradish if desired enjoy!