beef recipes | Paleo Cajun Lady

Tallgrass beef Franks and Sauerkraut Topped with Baked Apples Recipe tallgrass beef Tallgrass beef Franks and Sauerkraut with Baked Apples Recipe Sauerkraut weenie final 1024x633 — Tallgrass beef Franks and Sauerkraut Topped with Baked Apples

Before I get into the recipe, I’d like to share some exciting news with you. As you’ve probably noticed, I’ve been promoting Bill Kurtis’ Tallgrass beef over the last couple of weeks. I discovered this wonderful product while covering the Gluten & Allergen Free Expo. Well, long story, short version, I received a call from Mr. Bill Kurtis’ office, granting me a video interview, discussing Tallgrass beef.

Yesterday, I met with Mr. Bill Kurtis. He did, indeed, grant me a 30 minute video interview. I think you’re going to love it! I mean, it’s Bill Kurtis! What’s not to love?

Paleo Cajun Lady and Bill Kurtis tallgrass beef Tallgrass beef Franks and Sauerkraut with Baked Apples Recipe Clowning with Bill Kurtis 276x300 — Paleo Cajun Lady and Bill Kurtis

Hopefully, I will have the entire video up on the blog this weekend. Stay tuned for updates. I’ll be posting the release over Facebook, Twitter, Instagram, Google+, and Pinterest.

Tallgrass beef Franks and Sauerkraut Topped with Baked Apples

Franks and Sauerkraut

1 Tbs. Bacon Grease, coconut oil, or ghee

1 Pkg. Tallgrass beef hot dog franks, sliced or whole

1 Pound Sauerkraut, homemade or jarred

1 Tsp. nutmeg

Salt & Pepper to taste

Baked Apples

2 Organic Honey Crisp Apples, sliced

1 Tbs. Butter or ghee, melted

1 Tbs. Raw Organic Honey

1 Tbs. Cinnamon

1 Tbs. Arrowroot Powder

Water to cover bottom of baking dish

1. Preheat oven to 375 degrees F.
2. Place sliced apples in medium baking dish. Drizzle melted butter or ghee and honey over apples. Sprinkle with Cinnamon and arrowroot powder. Add just enough water to dish to cover bottom.

3. When oven is heated, place baking dish on middle rack for 45 minutes to 1 hour. Apples should be soft and slightly browned. You may flip apple slices over during baking. Remove from oven when done.

4. Heat bacon grease or other fat in large cast iron skillet over medium heat. Once fat is melted, add hot dog franks. Brown franks in fat.

5. Once franks are sufficiently browned, add sauerkraut to skillet. Lower heat. Add nutmeg, salt and pepper to taste.

6. Continue to cook over low heat for 20 minutes, stirring frequently. Add small amounts of water, if needed, to keep from burning.

7. Remove from heat. To serve, plate Franks and Sauerkraut. Then, spoon Baked Apples on top.

8. Drizzle with sauce from Baked Apples . Enjoy!

Prep Time: 10 minutes

Cook Time: Main dish 30 minutes Baked Apples 45-60 minutes

Serves: 4 to 6

#paleo #glutenfree #grassfed #beef #recipe #PaleoCajunLady #hotdogs #paleorecipes #BillKurtis #sauerkraut #Tallgrassbeef

Tara Perillo

Welcome all. I am Tara Perillo, herbalist, homeopath, yoga and fitness instructor, and healthy foodie . After successfully reaching remission of my lupus symptoms, through changes in my diet, exercise, and lifestyle, I wrote the ebook, Sickness To Fitness Quick Start Guide. I am also honored to have my paleo and AIP recipes featured in Paleo Magazine, Paleo Living Magazine, Shape Magazine Online, 85 Amazing AIP Breakfasts, The Paleo AIP Instant Pot Cookbook, and blogs by The Paleo Mom, Kris Kresser, Whole New Mom and many others. My focus is to help others become stronger in every facet of their lives. Join me to become stronger in health, mind, body, and spirit, together!

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This creamy Beef and Mushroom Sauce is perfect for those nights when you need a healthy, quick, paleo meal. If you don’t do wine, just leave that ingredient out. It’s also really tasty over mashed cauliflower.

paleo beef mushroom sauce mushroom sauce Paleo Creamy Beef Mushroom Sauce Recipe Beef Mushroom Sauce 1024x768 — Paleo Creamy Beef Mushroom Sauce

Ingredients:

1 pound ground grass fed beef

2 cups cremini mushrooms, chopped

½ red onion, chopped

¼ cup red wine

1 cup light coconut milk, canned Trader Joe’s Light Coconut Mil – 2 Pack

1 clove garlic, grated

2 teaspoons fresh basil, chopped

1 teaspoon arrowroot powder Arrowroot Powder(553g) Brand: Bobs Red Mill

Salt and pepper, to taste

Brown ground beef in large skillet, over medium heat. Once beef is browned, add onions to skillet. Cook until onions are clear. Add mushrooms, garlic, and basil and lower heat to medium/low. Cook for an additional 3 minutes. Pour in wine. Cook until all liquid is absorbed, about 10 minutes. Add coconut milk, arrowroot power, salt and pepper. Continue cooking until sauce thickens, about 10 to 15 minutes. Remove from heat. Serve over spaghetti squash “noodles”.

Serves: 4

Time Cook: 45-60 minutes