Ingredients
- For the slow cooker:
- 2 lbs beef roast, cut into small strips (or use chicken breasts)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 3 Tablespoons parsley, chopped
- 1 cup (100 g) white mushrooms, sliced (approx. 10 mushrooms)
- 2 cups (480 ml) Kettle & Fire mushroom chicken bone broth
- Salt and pepper
- To serve:
- 1 cucumber, peeled into long wide strips
- 1/2 cup (120 ml) coconut milk/cream
- 3 Tablespoons (45 ml) Dijon mustard
- Salt to taste
- Additional parsley for garnish
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