Beef Stroganoff: one of the ultimate comfort foods.
There's nothing quite like a warm bowl of stroganoff served over veggie noodles on a cold day.
Since we don't use flour to thicken this recipe, it's lower carb and a little thinner than traditional stroganoff. But that consistency makes all the more sauce to be absorbed by noodles, bread, or your spoon!
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.