Keto-Friendly Beef Stroganoff
I have always loved my carbs. Unfortunately, as I've gotten older, I find they have a tendency to stick with me in the form of extra pounds and increased levels of blood sugar. I cut them out almost completely a few months ago and not only did I lose some weight, my joints--knees, hips, hands and feet--felt a whole lot better. I had to stop that particular meal-plan because I started having other issues related to lowered levels of potassium and magnesium (it's always something!), so carbs returned to my diet but at much lower levels than ever before. Though I am not following a totally keto diet, I do like having a handful of meals that I can prepare for the times when I feel I have had enough of the starchy carb stuff.
Today's cast for Beef Stroganoff from Bacon & Butter: The Ultimate Ketogenic Diet Cookbook by Celby Richoux.
I seasoned the chuck roast with salt and pepper and started browning it up in a little olive oil.
When the meat was browned, I added the mushrooms, garlic and onions to the pan along with a little more oil. The meat didn't release very much fat at all.
I thickly sliced half a head of cabbage and put it in the bottom of the crock pot.
The meat was put on top of the cabbage and the onion-mushroom mixture was put on top of that. The liquid components were supposed to be mixed in a bowl but there was no way I was going to waste the stuff on the bottom of the skillet!
I used the beef broth to deglaze the pan and scrape up all the brown bits!
Then I added the tomato paste, heavy cream and half a block of cream cheese.
I didn't fully melt down the cream cheese since it had a few hours to go in the crock pot.
The sauce went over everything and the pot was set to low for about seven hours.
The finished product!
The beef was absolutely fall apart tender and the sauce was wonderfully rich and creamy without being heavy. My only complaint is I like a little more substance to cabbage and I would have liked more of it in general. The guys really liked it, too, even though a couple of them (who I will not name) may have eaten it with some rice...
Here's the promised recipe:
Today's cast for Beef Stroganoff from Bacon & Butter: The Ultimate Ketogenic Diet Cookbook by Celby Richoux.
I seasoned the chuck roast with salt and pepper and started browning it up in a little olive oil.
When the meat was browned, I added the mushrooms, garlic and onions to the pan along with a little more oil. The meat didn't release very much fat at all.
I thickly sliced half a head of cabbage and put it in the bottom of the crock pot.
The meat was put on top of the cabbage and the onion-mushroom mixture was put on top of that. The liquid components were supposed to be mixed in a bowl but there was no way I was going to waste the stuff on the bottom of the skillet!
I used the beef broth to deglaze the pan and scrape up all the brown bits!
Then I added the tomato paste, heavy cream and half a block of cream cheese.
I didn't fully melt down the cream cheese since it had a few hours to go in the crock pot.
The sauce went over everything and the pot was set to low for about seven hours.
The finished product!
The beef was absolutely fall apart tender and the sauce was wonderfully rich and creamy without being heavy. My only complaint is I like a little more substance to cabbage and I would have liked more of it in general. The guys really liked it, too, even though a couple of them (who I will not name) may have eaten it with some rice...
Here's the promised recipe:
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