Beef Stroganoff (for living lean)
Source of Recipe
adapted from The Fat Flush Cookbook
List of Ingredients
3 cups button mushrooms, sliced
1 cup shitake mushrooms, sliced
1 large onoin, sliced
3 cloves garlic, minced
2 tablespoons + 14 oz. no salt added beef broth
1 pound flank steak, thin sliced
2 tablespoons plan-friendly ketchup
1/2 teaspoon garlic powder
tofu sour cream (see below)
1 medium spaghetti squash (see below) Recipe
In a large skillet over medium heat, saute button and shitake mushrooms, onion and garlic clovesin 2 tbl. of broth for 8 minutes or until onions are soft. Remove mushroom-onion mixture from skillet and set aside. Lightly brown flank steak in skillet ofr approx. 5 minutes. Add remaining broth, ketchup, and garlic powder; cover and simmer for 10 minutes. Return mushroom-onion mixture to skillet, add tofu sour cream, mix well, bring to a boil and cook for 1 minute. Serve over cooked spaghetti squash (or rice pasta)
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Tofu Sour Cream:
12 oz. block silken, firm tofu (protein type D, use sparingly during maintenance only)
1 tsp apple cider vinegar
juice of 1 lemon
Place all ingredients in a blender and blend until smooth.
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Spaghetti Squash:
1 med. spaghetti squash
Preheat oven to 350ºF. Cut spaghetti squash in half lengthwise and scoop out seeds. Place cut side down on a baking sheet and bake for 30 minutes. When cooked, use a fork to remove the flesh that forms spaghetti like strands.
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