Instructions

1. Preheat oven to 350 F.
2. Season beef with salt and pepper.
3. Heat a dutch oven over medium heat.
4. Melt butter in the dutch oven.
5. Add beef to the pot and brown on all sides, careful not to burn.
6. Once beef is browned, remove and set aside.
7. Add more butter to the pot and melt.
8. Add onions and mushrooms to the pot and sauté for about 5 minutes.
9. Add minced garlic and, sauté until it becomes fragrant, once again careful not to burn.
10. Add bone broth, red wine, coconut aminos , tomato paste, mustard, salt, pepper, and dill to the pot, and stir until well combined.
11. Return the browned beef to the pot.
12. Turn heat to high, and bring mixture to a boil.
13. Once boiling, turn off the burner, cover pot, and transfer to the oven.
14. Cook in oven for 1 and ½ hours.
15. Remove pot to the stovetop, simmer uncovered for 20 more minutes, to reduce liquid.
16. Add heavy cream or coconut cream and simmer for another 15 minutes, stirring frequently.
17. Serve over wide zoodles, (zucchini noodles), cauliflower rice, or spaghetti squash.
18. Use a vegetable peeler to peel skin off of zucchini or summer squash.
19. Discard skin.
20. Next use vegetable peeler to peel think slices of zucchini off in to a bowl.
21. Continuing peeling on all sides until you reach the seeds.
22. One large zucchini or summer squash per serving.
23. Put the zoodles in a bowl and spoon hot stroganoff over zoodles too cook al dente.