First, get your Worcestershire sauce going on the stovetop. Then, move on to the cream of mushroom soup.

Heat coconut oil in a deep-dish skillet

Saute garlic, onion and mushrooms together until they begin to soften, about 10 mins

Pour in chicken broth

Remove ½ of the mixture and use the immersion blender to blend ½ of the mushroom-broth mixture until it’s fairly smooth

Add ½ can of coconut milk to the immersion blender portion and continue to blend until thick and creamy

Return the blended mixture to the pot and mix back in with remaining mushroom-stock contents

Add the second half of the canned coconut milk to the pot, along with the 1 tbsp of lemon juice

Add in thyme

Bring the soup to a simmer (not a boil) on medium-low heat

SLOWLY stir in the 2 tbsp arrowroot flour to thicken the soup - I did this ½ tbsp at a time, stirring the whole time to make sure that the flour didn’t clump

Place meat in the crockpot and season liberally with salt

Add in remaining 1 cup onions on top of meat

Pour in the soup

Add in 1 tsp Worcestershire sauce

Stir all contents together in crockpot

Cook on HIGH for 5-6 hours, or until meat is tender

This first is to cook your noodles separately and then pour the mixture on top of your noodles

The second option, which we actually REALLY liked, is to add your noodles into the crockpot about 30 minutes before the dish finishes cooking, stir together with the contents, and let them cook in the flavorful stroganoff juice. We liked this because the noodles were super flavorful and it also helped to soak up some of the excess liquid from the sauce itself.