The Keto Diet: Beef Stroganoff Recipe

The Keto Diet: Beef Stroganoff Recipe 

The ketogenic diet is doing great and there's actually no inquiry why it's picked up so much energy. Named the keto diet for short, this low carb, high fat eating routine supplies the body with a plenty of sound fats which are utilized as vitality for our body rather than sugars. Along these lines of eating gives a healthfully thick vegetable and protein base with high fat vitality for us to play out our best while keeping up a thin physical make-up. A keto feast in its most straightforward structure joins a protein, matched with a green vegetable (or other low carb veg), and fats. This arrangement of ketonic diet will give an increasingly roused way to deal with these mixes that you can blend and match for a one of a kind ketogenic eating experience. 

Russian in its underlying foundations, stroganoff is an effectively versatile dish for the keto diet. The customary meat and mushrooms are sautéed in Worcestershire and mustard for a profound umami taste. Utilizing shitake mushrooms will strengthen the woodsy flavor when joined with dill and paprika. Mix in luxurious acrid cream to make an appetizing sauce that covers the goodies of meat and gives a smooth portion of vitality as fats. 

Instead of the more conventional egg noodles, this flavorful sauce is served over shaved zucchini. Shaved zucchini requires no uncommon instruments, however in the event that you incline toward them spiralized, that works as well. To make the long strips of zucchini noodles, basically utilize a vegetable peeler to strip off the skin and afterward keep stripping long strips. Zucchini strips are the ideal substitute for egg noodles as they are comparative in surface with a mellow flavor that won't overwhelm the hamburger and mushroom blend.

Prep time: 20 min

Cook time: 45 min

Serves: 4

Ingredients:

• 1 pounds beef, bison or venison steaks or roast, trimmed and cubed
• 2 tablespoons Worcestershire sauce or liquid aminos
• 2 tablespoons Dijon mustard
• 1/4-1/2 teaspoon ground black pepper
• 6 tablespoons butter or olive oil (divided)
• 1 shallot, diced
• 4 cloves garlic, chopped
• 1 pound cremini or shitake mushrooms, sliced or diced
• 2 cups beef stock
• 1 tablespoon dried dill weed
• 1 tablespoon Hungarian paprika (smoked paprika is also great!)
• 3/4 cup sour cream
• 6 zucchini, peeled and then shaved into long strips (discard the center core of seeds)
• Sprinkle of salt

Preparation Instructions:

1. In a mixing bowl, coat the beef cubes with Worcestershire, Dijon, and pepper. Set aside.
2. In a large sauté pan or cast iron pan, melt 4 tablespoons of the butter or olive oil and add shallot and garlic.
3. Stir-fry a few minutes on medium high heat until shallot begins to soften.
4. Add mushrooms to the pan with the shallot and garlic.
5. Cook until mushrooms have wilted somewhat, about 5 minutes.
6. Add the seasoned beef to the pan and cook until meat is nearly cooked through.
7. Add the beef stock, dill weed and paprika to the pan and cook 15-20 minutes until the sauce is thick and clings like a gravy to the meat. Stir in the sour cream and keep warm while you cook the zucchini.
8. While the beef is cooking, peel the zucchini (discard the peel) and then using the same vegetable peeler, peel each zucchini into strips (avoid the seeds – discard the center core of seeds) and place onto a tea towel or a few paper towels. Sprinkle with a generous amount of salt and let sit 5 minutes (or longer until your beef is ready, then proceed with cooking the zucchini).
9. When ready to prepare the zucchini, squeeze the zucchini to remove as much water as possible.
10. In a separate frying pan, heat 2-3 tablespoons of olive oil and add zucchini strips. Cook zucchini just until it is warmed through and lightly wilted.
11. Using a tongs, plate the zucchini and top with the beef stroganoff.