Slow Cooker Beef Stroganoff over "Fried" Cauliflower Rice

Although I now have an oven, my Sunday was super busy so I knew it was best to choose one slow cooker meal. I made everything as the recipe calls for except for leaving the slow cooker on low for that last hour once I added the coconut milk and vinegar. I thought the beef turned out super flavorful, but also a little dry, if that makes any sense. I know my slow cooker works faster then others, so maybe I should have only left it in there for a total of 4 hours instead of the 4 1/2 + 1 more hour. I also used a different cut of beef, so that probably played a role as well. Anyways, I paired this with my favorite cauliflower rice dish that everyone should definitely try at some point! Pairing this with the beef stroganoff was delicious and absolutely made the meal complete. Don't let my comment about the dry beef sway your decision on this one because everything was still full of flavor and I honestly really enjoyed this meal. If anyone makes this one please let me know what you think! 

Slow Cooker Beef Stroganoff
​Ingredients:

• 2 lbs. beef stew meat
• 2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. garlic powder
• 2 tsp. paprika
• 1 tsp. thyme
• 1 tsp. onion powder
• 8 oz. sliced mushrooms
• 1/2 onion, sliced
• 1/3 c. coconut cream (scooped from the top of a refrigerated can of coconut milk)
• 2 tsp. red wine vinegar

Directions:

1. In a small bowl, mix together all of your spices. Place meat in a large bowl and sprinkle with the spices. Mix everything together, using your hands, and coat the meat well with the seasoning.
2. Place the sliced mushrooms and onion in the bowl of the slow cooker. Lay the seasoned beef on top. Put the lid on the slow cooker and cook on low for 4 1/2 hours.
3. When the meat is tender and nearly done, add the coconut cream, vinegar, and any additional salt or pepper. Stir around and cook on high (with the lid ajar, if possible) for about an hour.
4. That’s it! Enjoy!

Original recipe found here

Best Cauliflower Rice Dish Ever
Ingredients:

• 1 head cauliflower, grated
• 1 package, shittake mushrooms
• 6 green onions
• 2 shallots, minced
• 1 tsp fresh ginger, minced
• 1tbs garlic
• 3 Tbsp coconut aminos 
• 3 eggs
• Sesame oil
• Meat of choice (I used the Beef Stroganoff)

Directions:

1. Grate the cauliflower using a food processor (or if you have time and the patience of a saint, a box grater).
2. Prep the veggies (slice the green onions and mushrooms thinly and mince the shallot/ginger).
3. Heat a large skillet/wok to high heat. Add a spoonful or two of sesame oil. Saute the mushrooms, shallot, ginger and garlic for ~3 min or until they begin to soften, stirring often.
4. Add meat to the wok, and cook, stirring frequently for 3–4 minutes, or until the meat is mostly cooked. (Since I paired this with the paleo jerk chicken, I did not add meat to the wok and just skipped to the next step).
5. Add the cauliflower, green onions and coconut aminos. Saute for ~5 min.
6. Push the veggies to the side of the skillet and create a well. Crack the eggs into the well and scramble (yes, kind of like you’d do with fried rice). Stir everything to combine.
7. Top with a meat of your choice.