Low Carb/Keto Beef Stroganoff
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 tbsp Kerrygold (Pure Irish Butter) or ghee1 lb Beef, round steak, cut into strips1 small Onions, sliced4 cloves Garlic, minced (I used jarred minced garlic)1 tsp Paprika .5 tsp Pepper, red or cayenne 1 Bay Leaf .25 cup (8 fl oz) Chicken or Beef Broth 1 cup Sour Cream 6 tbsp Worcestershire sauce
"Zoodles" - Prepare your zucchini/squash with a spiralizer or vegetable peeler, into thin strands. To get the moisture out, put the squash on double paper towels. Heavily sprinkle with salt and let sit for 20 minutes.
Melt 1 tablespoon of the butter/ghee in a large pan over medium heat. Saute about 3-4 minutes, until they are softened. Add the steak, saute around 5 minutes, until the strips are cooked through. Drain excess liquid from the pan.
Put the pan back on the burner and add the minced garlic. Saute for 30 seconds. Add the paprika, cayenne pepper, broth, Worcestershire sauce and bay leaf. Let the mixture simmer for 10-15 minutes. Add mushrooms during the last 3 minutes of cooking.
Zoodles: Gently squeeze the salted noodles between dry paper towels to remove the excess moisture. (It took me several towels.) This will, also, remove the excess salt.
Melt one tablespoon butter/ghee in a separate pan over medium heat. Add noodles and saute until they are heated through. Remove pan from heat.
Stroganoff: Turn off heat and stir in sour cream until fully mixed. Server over top of the zoodles. Enjoy!
Stroganoff:
Serving Size: Makes 4 servings
Melt 1 tablespoon of the butter/ghee in a large pan over medium heat. Saute about 3-4 minutes, until they are softened. Add the steak, saute around 5 minutes, until the strips are cooked through. Drain excess liquid from the pan.
Put the pan back on the burner and add the minced garlic. Saute for 30 seconds. Add the paprika, cayenne pepper, broth, Worcestershire sauce and bay leaf. Let the mixture simmer for 10-15 minutes. Add mushrooms during the last 3 minutes of cooking.
Zoodles: Gently squeeze the salted noodles between dry paper towels to remove the excess moisture. (It took me several towels.) This will, also, remove the excess salt.
Melt one tablespoon butter/ghee in a separate pan over medium heat. Add noodles and saute until they are heated through. Remove pan from heat.
Stroganoff: Turn off heat and stir in sour cream until fully mixed. Server over top of the zoodles. Enjoy!
Stroganoff:
Serving Size: Makes 4 servings
Nutritional Info Amount Per Serving
- Calories: 356.6
- Total Fat: 20.1 g
- Cholesterol: 120.0 mg
- Sodium: 492.8 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 0.7 g
- Protein: 28.4 g
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