Beef Stroganoff

posted in: Main Dish | 2

beef stroganoff

This recipe holds a special place in my heart, as beef stroganoff was one of my favorite recipes that my mom made when I was a kid. I haven’t had beef stroganoff in years, as it typically includes ingredients that I avoid, but I was determined to recreate my childhood favorite in a paleo-friendly way! This recipe is so comforting, and eating it takes me right back to my childhood.

The original recipe for this dish belonged to my grandmother and was written in a way that the ingredients were a “dash of” or no measurement was really given at all. It also included worcestershire sauce (which typically contains gluten) as well as sour cream. It took some trial and error to get this recipe to taste exactly as I remembered (without gluten or dairy), but I’ve made it over a half dozen times already, and I can tell you that not only does it taste amazing, but it’s become a favorite in my house!

I have yet to find a gluten-free version of Worcestershire sauce that stands up to my taste test, and that’s exactly why I created a paleo-friendly version in my eBook, Get Sauced! This recipe was a tough one to get right, but now that I’ve figured it out, it only takes a few minutes to make! It also happens to be whole 30 compliant. Of course you can use store-bought Worcestershire sauce, however, I can’t promise that it will taste as good as my version! 

I grew up eating beef stroganoff with egg noodles, but I’ve actually found that zucchini noodles (zoodles) taste amazing along with it! Not only do you get the benefit of sneaking in an extra veggie without even really realizing it, but this dish is so rich and filling that the zoodles really help to balance it all out. If you don’t have zucchini on hand, you could easily substitute spaghetti squash, or even white rice or gluten-free pasta. It’s also just as delicious on its own. This recipe is so good, there’s really no wrong way to serve it!

Happy cooking!

beef stroganoff

 

Beef Stroganoff

Ingredients

    For the “noodles”:
  • 4 medium yellow squash or zucchini, peeled

Instructions

  1. Use a vegetable peeler to peel the zucchini/squash into wide, long ribbons (zoodles).
  2. Now let’s get the moisture out of the zoodles, so that they don’t become a watery mess when heated with the sauce. To do this, place your zoodles on top of paper towels, or a clean dishrag, and salt them generously. Set aside for at least 20 minutes, while they release their moisture.
  3. Melt 1 tablespoon of the ghee in a large pan over medium heat. Add the onions to the pan and sauté until softened, about 3-4 minutes. Add the steak and sauté until just cooked through, about 5 minutes. Drain any extra fat/liquid from the pan. Add the garlic to the pan and sauté until fragrant, about 30 seconds.
  4. Add the paprika, cayenne pepper (if using), bay leaf, broth, and worcestershire sauce to the pan and let the mixture simmer over medium low heat for 10-15 minutes. Be careful not to let all of the liquid absorb, as there should still be some left in the pan. Add the mushrooms to the pan during the last 3 minutes of cooking.
  5. While the stroganoff is cooking, let’s get back to the zoodles! Gently squeeze the salted zoodles between dry paper towels or a clean dishrag, in order to remove the excess moisture (this will also remove the excess salt).
  6. Melt 1 tablespoon of ghee in a separate pan over medium heat. Add the zucchini noodles and sauté until just heated through. Remove the pan from the heat.
  7. Turn off the heat and remove the bay leaf from the pan. Stir in the dairy-free sour “cream." Place the zucchini noodles into bowls and top with the stroganoff. Enjoy!
http://livinglovingpaleo.com/2016/02/19/beef-stroganoff/

 

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beef stroganoff

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