Prep Ingredients

• Bring a large pot of salted water to a rolling boil.
• Meanwhile, begin prepping ingredients. Rinse and dry all produce before using. Chop potatoes into ½" bite-size pieces. Slice carrots ¼" thick crosswise. Thinly slice mushrooms. Medium dice onion. If using fresh dill, finely chop fronds and stems. Finely mince garlic clove.

Boil Potatoes & Carrots

• Add chopped potatoes to the pot of boiling salted water. Set a timer for 11 minutes. After 3 minutes, add sliced carrots to the pot. Boil potatoes and carrots together for the remaining 8 minutes.
• Drain well, return to pot, toss with 2 tablespoons ghee and season to taste with salt and pepper; cover and set aside.

Prepare Ground Beef Stroganoff Style Sauce while Potatoes & Carrots are Boiling

• In a large skillet, heat 1 tablespoon ghee over medium-high heat. Ghee should be hot but not smoking. Add ground beef, season with salt and pepper and brown, breaking into crumbles until cooked through (5 to 6 minutes).
• Add mushrooms, onions, garlic and dill (reserve a quarter of the dill for garnish). Cook, stirring occasionally until mushrooms and onions begin to soften (5 to 6 minutes). Stir in tapioca starch until the beef and vegetables are coated (the tapioca starch should no longer be visible).
• Stir in beef broth and mustard, bring to a simmer, reduce heat to medium and cook, stirring occasionally, until liquid is reduced by about half (8 to 10 minutes).
• Add coconut cream to skillet, gently toss until smooth and well-combined with beef and vegetables and simmer for another 2 to 3 minutes. Season to taste with salt and pepper.

To Serve: Serve Ground Beef Stroganoff over boiled potatoes and carrots and garnish with remaining dill. Enjoy! :)