Ground Beef Stroganoff

• 1 lb. ground beef
• 8oz sliced mushrooms
• 4 garlic cloves, minced
• 1 large carrot, peeled and cut into 1/8 inch thick pieces
• 1 medium yellow onion, small dice
• 2 C beef broth
• 2 T coconut aminos
• 1-13.5oz can coconut cream- solid part only
• 12oz hearts of palm pasta, drained and rinsed
• 1 tsp sea salt
• 1 T tapioca flour
• 1 T water
• parsley, roughly chopped for garnish

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1. In a large skillet on medium heat, add the ground beef and break up into small pieces. Cook it until the beef is no longer pink. Remove the beef from the pan, leaving the fat behind.
2. Add the mushrooms, garlic, carrot, onion, and beef broth. Cook until the veggies are soft, about 5 minutes. Add the ground beef back in.
3. Stir in the coconut aminos, coconut cream, sea salt, and hearts of palm pasta. Bring the mixture to a boil.
4. In a small bowl whisk together the tapioca flour and water. Slowly pour the tapioca slurry into the stroganoff mixture, whisking continuously while pouring. Stir everything together and bring to a simmer.
5. Remove from the heat and enjoy.