Looking for something for dinner that seems fancy without all of the fuss tonight? Beef Stroganoff is one of the simplest meals you can make to warm and comfort the tummies of your family, seeming as though you spent a lot more time doing it than you really did!
This was the first time I’ve made Beef Stroganoff using turkey and zucchini, but I will say that the effect was just what i was looking for and a great way to keep dinner focused in on a vegetable heavy emphasis.
Keto Beef Stroganoff
3/4 cup chopped onion
1 cup bella or porchinni mushrooms
1lb ground organic turkey or grass fed beef
3 cloves garlic
3 cups zuchinni noodles
1/2 cup sour cream
1 tsp coconut aminos
1 tsp smoked paprika
1/2 tsp black pepper
salt to taste
1 egg yolk
Begin by making your zucchini noodles using a noodle maker or, like I did, with a peeler. Lay them out and salt them lightly so they begin to sweat after a minute or two. Wipe away the sweat (this helps them to be firmer) and begin the butter on medium in a medium saute’ pan. Add onion and mushrooms and cook until caramelized about 5-7 minutes. Add garlic and saute’ 1 minute before adding beef or turkey along with a light salting and brown the meat. Once brown, add your zucchini noodles and a lid to the pan. Set a timer for 4 minutes while you whisk together the egg and spices. Remove the lid and add the mixture and turn the stove off, leaving the pan on the burner. Mix and top with optional fresh parsley or shaved parmesan if you so choose.