Beef Stroganoff

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: 35 mins Yield: 9 cups

Serving Size: 11⁄2 cups

Ingredients

1 small spaghetti squash (about 3 lb.; 1.5kg) 11⁄4 lb. (565g) beef sirloin steak, thinly sliced

1 tsp. sea salt 1⁄2 tsp. freshly ground black pepper 6 TB. ghee 1⁄2 cup yellow onion, diced 8 medium white button mushrooms, sliced (about 8 oz.; 225g) 2 cups beef broth 1 cup heavy cream 2 cups sour cream

Nutrition per Serving

Fat 70% Protein 20% Net Carb 10% Ratio 1.0:1

Calories 645 Fat 50g Protein 33g Total Carbohydrate 19g Dietary Fiber 3g Net Carbohydrate 16g 1 Preheat the oven to 375°F (190°C).

2Cut 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.

3Meanwhile, season beef sirloin steak with sea salt and black pepper.

4Heat a heavy-bottomed skillet or Dutch oven over mediumhigh heat. When the skillet is hot, add 2 tablespoons ghee.

5When ghee melts, add beef and brown on all sides, about 4 to 6 minutes. Remove beef from the skillet and set aside.

6Add 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. 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.

8Add heavy cream and browned beef to the pan. Simmer for 15 minutes, or until beef is tender.

9Remove the skillet from heat and stir in sour cream.

10When 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).

11Spoon beef sauce over spaghetti squash strands to serve.

Prep Time: 20 mins Cook Time: 1 hr, 30 mins Yield: 1 loaf

Ingredients

1⁄4 cup pure lard 3⁄4 cup yellow onion, diced 1⁄2 cup celery, diced 2 garlic cloves, minced 1 TB. Worcestershire sauce 1 TB. salt-free Cajun spice blend

1 TB. sea salt

1⁄2 cup evaporated milk 1⁄2 cup sugar-free catsup or tomato sauce 11⁄2 lb. (680g) ground beef 1⁄2 lb. (225g) ground pork 2 large eggs, beaten 1⁄4 cup coconut flour 1⁄2 lb. (225g) thin-sliced bacon (about 15 slices) 1 to 2 TB. hot pepper sauce 1 cup mayonnaise

Nutrition per Serving

Fat 76% Protein 21% Net Carb 3% Ratio 1.4:1

Calories 511 Fat 43g Protein 27g Total Carbohydrate 6g Dietary Fiber 2g Net Carbohydrate 4g 1 Preheat the oven to 375°F (190°C). Heat a medium skillet over medium-high heat. When the skillet is hot, add lard and let melt.

2Add yellow onion, celery, garlic, Worcestershire sauce, Cajun spice blend, and sea salt. Sauté, stirring occasionally, for 4 to 5 minutes, or until onion softens and begins to brown.

3Remove the skillet from heat. Add evaporated milk and catsup and stir until well blended. Transfer onion-spice mixture to a smaller container and put in the freezer to cool for 10 minutes.

4Using freshly washed hands, combine beef, pork, eggs, onion-spice mixture, and coconut flour in a large bowl and mix gently until blended.

5Line a 4×10-inch (10×25cm) loaf pan with parchment paper. Transfer mixture to the pan and press sides of meatloaf down around the edges of the pan.

6Place bacon slices over meatloaf, overlapping slightly, and tuck ends down the sides of the pan. Cover the pan with foil.

7Place the pan into the oven and bake for 35 minutes. Remove the foil and bake an additional 40 minutes, or until a thermometer inserted into middle of loaf reads 350°F (180°C).

8Meanwhile, whisk hot pepper sauce, to taste, and mayonnaise in a small bowl. Refrigerate.

9Let loaf cool for 10 minutes before slicing and serving alongside spicy mayonnaise.

Serving Size: 1⁄10 loaf

If you’d like to make your own Cajun spice blend, you can find a recipe for it in the sidebar for Gumbo.