Pull up a chair. Take a taste. Come join us. Life is so endlessly delicious. – Ruth Reichl
Today we had our first kinda chilly day which means I’m so ready for fall! Chilly weather makes me wanna hunker down and eat comfort food so it was the perfect day to make beef stroganoff. It is a quick and highly satisfying dinner that hits all the keto needs: high fat, low carb and super yummy.
So without any further delay, let’s make us some insanely delicious stroganoff.
Ingredients for 2 servings:
1 tbsp olive oil
1 tbsp butter
1 lb sirloin, ny strip or ribeye
1/4 onion, sliced
2 cups mushrooms, sliced
2 garlic cloves, minced
1 tbsp almond flour
1/2 cup beef broth
1/2 cup heavy cream
1 tbsp Dijon mustard
3 shakes Worcestershire sauce
2 tbsp parm cheese, grated
1 tsp chives, dried
1/4 cup sour cream (plus a dollop for serving)
1/4 tsp pink salt and black pepper
1 small zucchini
1 small yellow squash
Begin by prepping your ingredients. Thinly slice the steak. Slice your mushrooms. I used mostly white button mushrooms but had a few baby bella shrooms in the fridge so I threw those in the mix too. Thinly slice the onion. Mince the garlic. Most grocery stores have these ingredients already prepped so use those if you want to save yourself a few minutes.
Heat up a medium sized pot of water to boil. This will be for the zoodles later.
Heat up a cast iron skillet on high heat until smoking hot. Add the olive oil and as soon as it begins to shimmer, lay your sliced steak into the pan. Be careful not to overcrowd the pan because we want to get a glorious sear on the meat and if you throw all the steak in, it will steam instead of sear. You will probably need to do two or three batches. Let the meat sear for 2-3 min and flip, searing the other side for another 2-3 min.
Set the meat aside. Turn heat down to medium. Add butter to the pan and let melt. Throw the mushrooms and onions into the pan.
Add a splash of the beef broth to the pan and begin to sauté, scraping the brown bits from the bottom of the pan with a flat bottomed wooden spatula. Sauté for 8 minutes, stirring often.
Your veggies should be browned and soft. Add in the garlic and let it cook for one minute, stirring constantly. Add in the almond flour, stir into the veggies and let cook for 2 more minutes.
Add in the remainder of the beef broth, stir and add in the Dijon and Worcestershire sauce. Cook for a couple of minutes and add in the heavy cream.
Cook for another few minutes, stirring constantly. Put the sour cream in a small bowl and add 2 tbsp of the sauce, combining well to temper the sour cream. This will keep it from curdling when you add it to the pan.
Add the sour cream to the pan and stir, combining all those fab flavors together.
Add in the beef, including the resting juices. Stir it on up!
Add in the parm cheese and as you might guess, stir together. Let cook for 5 min until the sauce thickens nicely. Add in the chives, stir and turn off the burner.
Using a spiralizer or vegetable peeler, make long, wide noodles with your zucchini and yellop squash. I made these just with a veggie peeler.
Heat up the zoodles in the boiling pot of water for 5 minutes. They shouldn’t take very long to soften up. But don’t over cook them or they will become mushy. And we certainly don’t want mushy zoodles!
Drain the zoodles and carefully use a paper towel to pat them dry some.
Plate the zoodles and top with the stroganoff. Finish with another dollop of sour cream and even a sprinkling of parm cheese if you wish!