AMAZING BEEF STROGANOFF RECIPE – THE CHUCK ROAST MEAT GETS SO TENDER WHEN YOU COOK FOR A GOOD HOUR OR SO.
SERVE ON ZUCCHINI “PASTA” RIBBONS /ZOODLES
WHAT YOU’LL NEED:
INGREDIENTS:
2-3 LBS CHUCK ROAST
8 oz SLICED MUSHROOMS
1 CUP SOUR CREAM
I ONION
1/4 CUP GREEN ONIONS OR CHIVES
1 TBSP BUTTER
1/4 CUP DRY WHITE WINE
2 tsp PAPRIKA
1 tsp CAYENNE PEPPER
SALT AND PEPPER
1 CAN BEEF CONSOMME
AND
2 TBSP PARSLEY FLAKES
DIRECTIONS:
TRIM AND CUT
MEAT INTO BITE
SIZE PIECES
ADD SALT AND PEPPER TO MEAT
CHOP ONION AND MUSHROOMS
ADD OIL AND/OR BUTTER TO PAN
ADD IN YOUR MEAT
LET IT SAUTÉ IN ITS OWN JUICES…
UNTIL BROWNED AND LIQUID HAS COOKED OFF
NOW REMOVE MEAT FROM PAN AND SET ASIDE
ADD A BIT MORE
OLIVE OIL AND BUTTER
TO YOUR PAN
AND ADD MUSHROOMS AND ONIONS
WHEN THEY ARE COOKED DOWN
ADD YOUR MEAT BACK IN
SIMMER THE MEAT AND VEGGIES FOR ABOUT AN HOUR
UNTIL THE MEAT IS TENDER AND
THE SAUCE BEGINS TO THICKEN A BIT
ADD THE CONSOMMÉ
AND NOW WE WAIT….
WHILE WE’RE WAITING, LETS MAKE OUR “NOODLES”
SPIRALIZE ZUCCHINI WITH RIBBON BLADE
PAT ZUCCHINI WITH PAPER TOWELS TO GET RID OF ANY EXCESS MOISTURE
(SAUTÉ OR MICROWAVE NOODLES JUST BEFORE MEAT IS READY.)
AFTER ABOUT 50 MINUTES, MEAT SHOULD BE TENDER AND SAUCE IS COOKED DOWN.
ADD SOUR CREAM
PARSLEY
PAPRIKA AND
CAYENNE PEPPER
COOK A FEW MINUTES MORE UNTIL SAUCE THICKENS…
MEAT WILL BE FORK TENDER
TOP WITH PAPRIKA
SOUR CREAM AND CHIVES or GREEEN ONIONS
PLATE ON A BED OF ZUCCHINI NOODLES
THANKS FOR WATCHING
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-GEEGOODY
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