Beef Stroganoff over Zoodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Stroganoff8 oz. of flank steak or flatiron steak, cut into cubes2 cups fresh mushrooms, sliced1 large onion, chopped large2 teaspoons minced garlic2 teaspoons unrefined sea salt3 tablespoons Worcestershire sauce1/4 cup all purpose flour2 cups ice cold water1 teaspoon black pepper32 oz. of organic, fat free beef broth1 cup of low fat sour cream1 tbsp. extra virgin olive oilZoodles4 medium zucchini1 tablespoon extra virgin olive oil1 tsp. unrefined sea salt1/2 teaspoon black pepper1 tsp. minced garlic2 cups of water
Stroganoff
Combine 1 tbsp. of olive oil, cubed steak, 2 tsp. minced garlic, 2 tsp. sea salt, 1 tsp. black pepper in a large sauté pan. Cook over medium heat until steak is browned and onions are clear (5 minutes). Add Worcestershire sauce, mushrooms & beef broth. Simmer 30 minutes. (While it is cooking prepare zoodles but wait to cook them) Completely dissolve flour in the cold water with a fork until there are no lumps. Slowly pour flour water into the Stroganoff as you stir it. Continue stirring until it boils. Boil and stir for one minute or until the mixture thickens. Remove from heat and let cool for 10 minutes. (Cook your Zoodles while it’s cooling). Add sour cream, stir and completely blend. Serve ¾ cup of Stroganoff over ¾ cup of Zoodles.
Zoodles
Wash zucchini but don’t peel them. With a potato peeler, “peel” slices of the zucchini until you reach the center part where the seeds are. In a large skillet, add 1 tbsp. olive oil, 1 tsp. sea salt, 1 tsp. minced garlic and ½ tsp. black pepper. Heat on medium high heat for one minute. Add zucchini strips and cook for 1 minute, tossing and coating the strips as they cook. Add 2 cups of water. Bring to a boil. Cook for 3 minutes or until zucchini is tender. Do not overcook. Remove immediately from skillet into a colander, then serving bowl.
Serving Size: makes 6 - 3/4 cup servings each of Stroganoff & Zoodles
Number of Servings: 6
Recipe submitted by SparkPeople user KATHLEENLOFTUS.
Combine 1 tbsp. of olive oil, cubed steak, 2 tsp. minced garlic, 2 tsp. sea salt, 1 tsp. black pepper in a large sauté pan. Cook over medium heat until steak is browned and onions are clear (5 minutes). Add Worcestershire sauce, mushrooms & beef broth. Simmer 30 minutes. (While it is cooking prepare zoodles but wait to cook them) Completely dissolve flour in the cold water with a fork until there are no lumps. Slowly pour flour water into the Stroganoff as you stir it. Continue stirring until it boils. Boil and stir for one minute or until the mixture thickens. Remove from heat and let cool for 10 minutes. (Cook your Zoodles while it’s cooling). Add sour cream, stir and completely blend. Serve ¾ cup of Stroganoff over ¾ cup of Zoodles.
Zoodles
Wash zucchini but don’t peel them. With a potato peeler, “peel” slices of the zucchini until you reach the center part where the seeds are. In a large skillet, add 1 tbsp. olive oil, 1 tsp. sea salt, 1 tsp. minced garlic and ½ tsp. black pepper. Heat on medium high heat for one minute. Add zucchini strips and cook for 1 minute, tossing and coating the strips as they cook. Add 2 cups of water. Bring to a boil. Cook for 3 minutes or until zucchini is tender. Do not overcook. Remove immediately from skillet into a colander, then serving bowl.
Serving Size: makes 6 - 3/4 cup servings each of Stroganoff & Zoodles
Number of Servings: 6
Recipe submitted by SparkPeople user KATHLEENLOFTUS.
Nutritional Info Amount Per Serving
- Calories: 217.2
- Total Fat: 11.8 g
- Cholesterol: 37.0 mg
- Sodium: 516.6 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.8 g
- Protein: 13.1 g