Beef Stroganoff 155
An opulent mushroom and cream sauce with tender beef is served over sweet golden ribbons of spaghetti squash.
Beef Stroganoff Prep Time:
10 mins
Cook Time:
Ingredients 1 small spaghetti squash (about 3 lb.; 1.5kg) 11⁄4 lb. (565g) beef sirloin steak, thinly sliced 1 tsp. sea salt ⁄2 tsp. freshly ground black pepper
1
6 TB. ghee ⁄2 cup yellow onion, diced
1
8 medium white button mushrooms, sliced (about 8 oz.; 225g) 2 cups beef broth
Nutrition per Serving 10% 1.0:1
Net Carb Ratio
645 Fat 50g Protein 33g Total Carbohydrate 19g Dietary Fiber 3g Net Carbohydrate 16g Calories
9 cups
1 2
Preheat the oven to 375°F (190°C).
Cut spaghetti squash in half lengthwise. Remove and discard seeds. Place squash, cut side down, in a baking dish with 1 ⁄2 cup water. Bake for 30 to 35 minutes, or until soft to the touch.
3
Meanwhile, season beef sirloin steak with sea salt and black pepper. Heat a heavy-bottomed skillet or Dutch oven over mediumhigh heat. When the skillet is hot, add 2 tablespoons ghee.
2 cups sour cream
70% Protein 20%
Yield:
4
1 cup heavy cream
Fat
35 mins
5
When ghee melts, add beef and brown on all sides, about 4 to 6 minutes. Remove beef from the skillet and set aside.
6
Add remaining 4 tablespoons ghee to the hot skillet. Add yellow onion and white button mushrooms and sauté, stirring occasionally, for 4 to 6 minutes, or until browned and fragrant.
Serving Size:
11⁄2 cups
7
Reduce heat to medium. Pour beef broth into the hot skillet and stir, scraping up any browned bits from the bottom of the skillet.
8
Add heavy cream and browned beef to the pan. Simmer for 15 minutes, or until beef is tender.
9 10
Remove the skillet from heat and stir in sour cream.
When spaghetti squash is tender, carefully remove halves from the baking dish (hot steam will escape from underneath). Using a metal fork, loosen and scrape squash strands from shell (about 6 cups total).
11
Spoon beef sauce over spaghetti squash strands to serve.
