WebLow Carb Beef Stroganoff Recipe 1/2 to 1 Onion, peeled and sliced 2-3 Garlic Cloves, peeled and chopped 500g/1.1lbs Ground Beef 250g/0.5lb Fresh …
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WebInstructions. Cook the sausages in a pan, until cooked through. Fry the red pepper, onion and mushrooms in butter in the same pan used for the sausages on medium heat. Cut …
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WebPreheat the oven to 180C/350F and grease an oven proof baking casserole dish. Heat coconut oil or butter in a frying pan and, when hot, cook the onion, garlic, ground beef …
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Vegetarian Mushroom Stroganoff Recipe. Heat butter or coconut oil in a frying pan. When hot, add the chopped onion and garlic. Cook until starting to soften and colour. Add the mushrooms, paprika, salt and pepper to taste, along with more butter or coconut oil, if needed. Cook until the mushrooms have reduced and cooked to your liking.
Make a well in the center of the pan and add minced garlic. Saute for a minute, until fragrant, then stir into the beef mixture. Make low carb stroganoff sauce. Add bone broth and coconut aminos. Bring to a boil, then simmer until reduced. Stir in sour cream and cream cheese, until smooth and creamy.
For a keto or low carb version, the stroganoff would be perfect over roasted cauliflower or spaghetti squash – here’s the best way how to cook spaghetti squash. To thicken the mushroom stroganoff, pretty much any flour can be used, including spelt, white, sorghum, rice, or even almond flour for a low carb version.
Make low carb ground beef stroganoff through step 4, then let cool, and refrigerate. When ready to serve, heat in a skillet, and when hot, stir in sour cream and cream cheeses. Store this low carb beef and noodles in the fridge for 3-5 days. Can you freeze beef stroganoff?