Beef Stroganoff: one of the ultimate comfort foods.
You can't argue that a warm bowl of stroganoff, over some veggie noodles on a cold day is one of the most satisfying thoughts ever. Okay, okay, maybe that's just me.
This dish is made low carb by not adding any thickeners. So it will be a little thinner than a traditional stroganoff, but this makes all the more sauce to be absorbed by noodles, or low carb bread, or your spoon!
This stew also has 20% of your daily requirement for Potassium, and 172% of your daily requirement for Iron!
In a large heavy-bottomed skillet on medium-high heat, add the olive oil and let it begin to smoke. Toss your stew meat together with salt and pepper, and then carefully toss the meat in the skillet. Brown it evenly on all sides. Add in the onion, carrot, celery, and mushrooms and saute with the meat for about 5 minutes. Add in the garlic and cook for another 30 seconds.
Add in the bone broth, and scrape off any fond on the bottom of the pan. Cover the pan, reduce the heat to low and gently simmer the stew for one hour. Check the meat for tenderness by inserting a fork into a piece of meat and if it’s tender it will insert and come out easily.
Turn the heat up to medium and add in the heavy cream. Cook on a high simmer for about 10 minutes to thicken.
Serve on top of zucchini and butternut squash spirals for a low carb option.