Low Carb Beef Stroganoff Ground Beef Stroganoff Food

LOW CARB KETO GROUND BEEF STROGANOFF RECIPE

Steps:

• Heat the olive oil in a large saute pan over medium heat. Add the onions and mushrooms. Saute for about 10 minutes, until onions and mushrooms are soft and browned, and extra liquid has evaporated.
• Increase heat to medium-high. Push the mushrooms and onions to the sides, and add the ground beef to the center of the pan, and season with salt and pepper. Cook for 8-10 minutes, stirring occasionally and breaking the beef apart with a spatula, until beef is cooked through. Once it starts to cook through a bit you can mix it with the mushrooms and onions.
• Make a well in the center and add the minced garlic. Saute for about a minute, until fragrant, then stir in with the meat.
• Add the bone broth and coconut aminos, if using. Bring to a boil, then simmer for 5 minutes, until most of the liquid is reduced but a little is left.
• Stir in the sour cream and cream cheese, until smooth.
• Serve over spaghetti squash.

LOW CARB BEEF STROGANOFF (GROUND BEEF STROGANOFF)

Steps:

• Gather ingredients. Cook cabbage or cauliflower rice and keep warm. Slice mushrooms and onions.
• Heat a medium-large pan over medium heat until hot. Add 2 tbsp butter and swirl to coat. Add the mushrooms and spread evenly in the pan. Leave to cook for 2 minutes (or until browned) then turn them over, cooking for another 1 1/2.
• Push the mushrooms to the sides of the pan and add the remaining tbsp of butter to the middle of the pan with the onions and saute until softened. Remove the mushrooms and onions from the pan.
• Cook the ground beef in the pan, breaking it up into small pieces, until just cooked through. Add the brandy, beef base, and Worcestershire sauce, stirring well.
• Scrape the mushroom mixture (and any accumulated liquid) back into the pan with the ground beef, sprinkle the nutmeg over the top and let some of the liquid simmer off. Add the cream cheese, stirring to melt. Stir in the sour cream and simmer gently until thickened. Stir in the parsley. Salt and pepper to taste.
• Serve over cooked cabbage noodles or cooked cauliflower rice. Serves 4.
• The beef stroganoff is 4.6 g net carbs per serving on its own. Served over cabbage noodles it's 8.3 g net carbs. Served over cauliflower rice it's 7.87 g net carbs.
• If you have a higher carb tolerance, this low carb stroganoff is delicious over cooked spaghetti squash.

LOW-CARB BEEF STROGANOFF

Steps:

• Pound meat thin. Cut in strips about 1/4" wide and 2" long. Put on a large plate and sprinkle lightly with salt and pepper. If you have time, refrigerate meat for an hour or longer.
• Wipe mushroom clean with a damp paper towel. Trim off hard ends of stems.
• Heat a large, heavy skillet on medium-high. Add the oil. Quickly brown the meat in the hot oil on both sides, about 2 minutes. Remove meat to a holding plate.
• Add the butter to the skillet. Reduce heat to medium-low. Add the mushrooms and cook until tender, about 5 minutes. Add the beef stock and stir to loosen particles on the bottom of the skillet. Add the flour and stir into the broth. Simmer for about 2 minutes on low.
• Add meat and the sour cream and heat through. Adjust seasoning, sprinkle with parsley, and serve immediately.

LOW-CARB BEEF STROGANOFF RECIPE BY TASTY

Steps:

• In a large bowl, season the sirloin liberally with salt and pepper. Toss to coat.
• Heat a bit of oil in a large pot over medium-high heat until shimmering. Place half of the cubed meat in the pan, spacing out to avoid overcrowding. Sear on each side for 1 minute, until well-browned. Transfer the seared beef to a bowl and repeat with the remaining meat.
• Reduce the heat to medium. Add the onion, mushrooms, and a pinch of salt. Sauté until all of moisture has been release from the mushrooms and evaporated and the onions have caramelized, about 12 minutes.
• Add the beef broth and scrape up any browned bits from the bottom of the pan.
• Once the liquid has thickened slightly, mix a few tablespoons of the hot broth with the sour cream in a small bowl--this will temper the sour cream and keep it from curdling. Add the sour cream mixture to the broth and mix until incorporated.
• Once the liquid has thickened slightly, add the seasoned sirloin and any juices that have collected in the bowl.
• Stir the the contents of the pot until the meat has cooked through, about 5 minutes.
• Use a vegetable peeler to slice the zucchini into ribbons.
• Heat a drizzle of oil in a medium pan over medium-high heat.
• Add the zucchini ribbons and a pinch of salt and toss until the zucchini has wilted slightly, about 1 minute. Immediately transfer the zucchini to serving dishes to stop cooking.
• Top the zucchini with the stroganoff and a sprinkle of chives.
• Enjoy!

BEEF STROGANOFF (LOW-CALORIE)

Steps:

• Trim fat from beef steak; cut beef with grain into 2-inch strips. Cut strips diagonally across grain into 1/4-inch slices. (For ease in cutting, partially freeze beef, about 1-1/2 hours.).
• Heat margarine in 10-inch nonstick skillet over medium heat; Cook onion and garlic, stirring occasionally, until onion is softened. Stir in beef and mushrooms. Cook about 7 minutes, stirring occacionally, until beef is no longer pink. Stir in wine; reduce heat. Cover and simmer 10 minutes.
• Mix cornstarch and broth; stir into beef mixture. Cook over medium-high heat, stirring occasionally, until thickened; remove from heat. Stir in pepper and yogurt; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until beef is tender.
• Serve over noodles; sprinkle with parsley.