Serves 4
Beef Stroganoff
Recipe type: Entree
Ingredients
- 3 cups button mushrooms, sliced
- 1 cup shitake mushrooms, sliced
- 1 large onion, sliced
- 3 garlic cloves, minced
- 2 tablespoons, plus 14 ounces no-salt-added beef broth
- 1 pound flank steak, thinly sliced
- 2 tablespoons Zippy Ketchup
- ½ teaspoon garlic powder
- Tofu Sour Cream (recipe below)
- 1 medium spaghetti squash, cooked
Instructions
- In a large skillet over medium heat, saute all the mushrooms with the onion, garlic cloves and 2 tablespoons of broth for 8 minutes or until the onions are soft.
- Remove the mushroom-onion mixture from the skillet and set aside.
- Lightly brown the flank steak in a skillet for about 5 minutes.
- Add the remaining broth, ketchup and garlic powder; cover and let simmer for 10 minutes.
- Return the mushroom-onion mixture to the skillet; add the Tofu Sour Cream and mix well.
- Bring to a boil and cook for about 1 minute.
- Serve over cooked spaghetti squash.
Make your own no-salt-added Beef Broth using our recipe!
Variation: Try serving over Mashed Cauliflower instead of spaghetti squash.
*Note: Remember to include ingredients when calculating daily intake allowances.
Tofu Sour Cream
Ingredients
1 (12-ounce) block silken, firm tofu
Juice of 1 lemon
1 teaspoon apple cider vinegar
12 black olives
Place all ingredients in a blender and blend until smooth.
