Is there anything more comforting that a nice bowl of beef stroganoff? Have you been like me, avoiding it because it is just too heavy of a dish?
Well, good news! Out of desperation for one of my favorite meals, I made this lighter version, compliant for low-carb, Paleo, AND Whole30… if you’re into that sort of thing. Long story short, your surgeon will approve!
Traditionally, this dish is served on top of egg noodles (oh, how I miss you, noodles!), but in this recipe, I used yellow squash and it is delicious! I don’t need no stinkin’ noodles! (*tear*)
I learned a really cool trick to making them look more like short egg noodles!
When using your Spiralizer (affiliate link), set it to the ribbon setting. Before placing the squash on the machine, I use a knife to cut through the zucchini length-wise, just halfway through. It will cause short noodles versus long, long ribbons! And when they curl in the dish, you can see in the pictures that it looks like egg noodles. Takes away the sting of choosing not to eat noodles.
Instead of sour cream, I used coconut milk (just the solids that rose to the top in the can). You can’t even tell the cream is actually coconut!
Another substitution I made was to take out flour or cornstarch for thickening, and using instead arrowroot powder (affiliate link). I love arrowroot powder for thickening sauces and stews, and you can find it either at your health food store or Amazon.
Try this comforting beef stroganoff and let me know how you like it!Print
Beef Stroganoff with Yellow Squash “Noodles” (Low-Carb, Paleo, Whole30)
- Yield: 8
4 Tbsp butter (ghee for Whole30)
1 onion, chopped in half, and thinly sliced
2 cloves garlic, minced
8 ounces mushrooms, chopped
1 pound beef — ground beef or steak cut into 1.5″ pieces, your preference
1/4 cup arrowroot powder (for thickening)
1 1/2 cup beef broth
1/2 cup coconut cream (solids from canned coconut milk)
Salt and Pepper to your liking
4 yellow squash (about 1/2 squash per person)
1 Tbsp olive oil
In a large pan with a fitted lid, melt butter over medium heat.
Add onions, and stir until softened.
Add garlic and mushrooms and stir until softened.
Add beef and stir until no longer pink.
Sprinkle arrowroot powder over ingredients, and stir to combine.
Turn up heat to medium high, and add beef broth. Stir.
Bring to a boil.
Reduce heat, cover the pan with the lid, and simmer on low for 5 to 10 minutes until sauce has thickened and meat is cooked through.
Remove from heat and stir in coconut cream. Salt and pepper to taste. [br]
To make noodles:
Use a Spiralizer to create ribbons, using the ribbon setting. (See note.)
Preheat a skillet with olive oil. Add noodles, and toss for 1-2 minutes, or until noodles are just slightly cooked.
To create short noodles, cut both ends off the squash, then create a slit length-wise on the squash, only running halfway through.
- Calories: 379
- Sugar: 1.5g
- Sodium: 136.7mg
- Fat: 24.4g
- Saturated Fat: 12.9g
- Carbohydrates: 30.2g
- Fiber: 4.3g
- Protein: 14.1g
- Cholesterol: 55.5mg