Beef Stroganoff over Zoodles
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Beef Stroganoff over Zoodles calories by ingredient
Introduction
A wonderful pasta alternative! A wonderful pasta alternative!Number of Servings: 6
Ingredients
-
Stroganoff
8 oz. of flank steak or flatiron steak, cut into cubes
2 cups fresh mushrooms, sliced
1 large onion, chopped large
2 teaspoons minced garlic
2 teaspoons unrefined sea salt
3 tablespoons Worcestershire sauce
1/4 cup all purpose flour
2 cups ice cold water
1 teaspoon black pepper
32 oz. of organic, fat free beef broth
1 cup of low fat sour cream
1 tbsp. extra virgin olive oil
Zoodles
4 medium zucchini
1 tablespoon extra virgin olive oil
1 tsp. unrefined sea salt
1/2 teaspoon black pepper
1 tsp. minced garlic
2 cups of water
Tips
Do not overcook the Zoodles!
Directions
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.
