Allergen-Friendly Beef "Stroganoff"

Minutes to Prepare: 1
Minutes to Cook: 30

Number of Servings: 4

Ingredients

1 head, large (about 7" dia) Cabbage, fresh, chopped in the shape/size of egg noodles.16 oz Beef, 90% Lean Ground Beef from Sirloin, drain (or use chickpeas for a vegan option)1 medium (2-1/2" dia) Onions, raw 1/2 chopped, 1/2 sliced, divided2 stalk, large (11"-12" long) Celery, raw, chopped.5 tsp Salt, "Real Salt"1 tsp Pepper, black 1 tsp Garlic powder 0.25 tsp Celery Salt 1 cup Bone Broth - homemade (or use veggie broth for vegan option)1 pat (1" sq, 1/3" high) Butter, unsalted, or use veggie oil for vegan option.

Directions

1) Begin browning the ground beef in a separate pan over medium heat. Toss in with the beef freshly chopped onion and celery. Once the beef is browned on one side, flip and cover the browned side with celery salt, garlic powder, black pepper, and salt to taste. Once the beef is finished cooking and there is no longer and pink spots, turn off the heat, and drain the grease--discarding it or saving for another purpose, as you see fit. If you want this to be vegan--simply use chickpeas in place of the beef. You can cook the above veggies with the cabbage below if you're making the vegan option and skip this step entirely.

Meanwhile, in another skillet with a cover, spread the butter around the pan so nothing will stick. Next, add the cored and rough chopped (like egg noodles) cabbage, sliced onion pieces and bone broth (beef, chicken, turkey or veggie broth all work). Cover and cook on low for approximately 20-30 minutes. Be certain that you do not cook away all of the broth. Check closely.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user EO4WELLNESS.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving