Beef Stroganoff with Cabbage
- Number of Servings: 4
Ingredients
1 tbsp Butter, salted 0.50 cup Sour Cream 1 head, medium (about 5-3/4" dia) Cabbage, fresh 1 clove Garlic 2 cup, pieces or slices Mushrooms, fresh 30 Tomato Paste 1 serving Green onion (25g or 1/4 cup), chopped 2 cup water - Brita Filtered 2 serving GoBIO Organic Beef Bouillon Cubes (1 cube) 16 oz 80/20 ground beef chuck
Slice the mushrooms. Slice the cabbage in egg-noodle widths. They will be a substitute for pasta (you could also use zucchini, which is quicker to cook).
Stir-fry cabbage in butter (or you can boil it in water) 5-10 minutes or until very tender.
In a separate pan, fry the meat and mushrooms in butter on medium/high heat.
Remove from skillet, and sautee onions and garlic until onions are tender.
Add tomato paste, then the meat/mushroom mix.
Pour enough beef broth to almost cover the meat.
Simmer on low until the meat is tender, about 30 minutes (or 1.5 hours if using not-ground beef, thinly sliced). Most of the broth should have evaporated.
Add salt and pepper to taste.
Add in the sour cream, and heat through.
Serve over your cabbage "noodles".
Serving Size: 4 Servings
Stir-fry cabbage in butter (or you can boil it in water) 5-10 minutes or until very tender.
In a separate pan, fry the meat and mushrooms in butter on medium/high heat.
Remove from skillet, and sautee onions and garlic until onions are tender.
Add tomato paste, then the meat/mushroom mix.
Pour enough beef broth to almost cover the meat.
Simmer on low until the meat is tender, about 30 minutes (or 1.5 hours if using not-ground beef, thinly sliced). Most of the broth should have evaporated.
Add salt and pepper to taste.
Add in the sour cream, and heat through.
Serve over your cabbage "noodles".
Serving Size: 4 Servings
Nutritional Info Amount Per Serving
- Calories: 448.0
- Total Fat: 32.2 g
- Cholesterol: 90.4 mg
- Sodium: 1,145.3 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 6.0 g
- Protein: 25.7 g
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