Ground Beef Stroganoff
NUT
FREE
Tender beef and mushrooms pair with a tangy homemade yogurt sauce. So delicious and simple, this quick and easy recipe is sure to become your go-to meal on busy weeknights, especially when served with Butternut Squash Gnocchi.
Prep Time 10 minutes |
Cook Time 25 minutes |
Makes 4 cups |
Serving Size 1 cup |
INGREDIENTS
1 lb. (450g) ground beef
2 cups brown button mushrooms, sliced
1 cup chopped yellow onion
3 cloves garlic, chopped
1⅓ cups homemade beef stock
½ tsp. sea salt
1 tsp. chopped fresh rosemary
¼ cup chopped fresh parsley
1 cup homemade yogurt
¼ cup ghee or animal fat
METHOD
1 In a large skillet, combine ground beef, brown button mushrooms, yellow onion, garlic, beef stock, and sea salt. Set heat to medium-high heat, and bring to a boil.
2 Cover, reduce heat to medium-low, and cook for 20 minutes. Turn off heat.
3 Fold in rosemary and parsley. Serve topped with a dollop of yogurt and a drizzle of ghee.
Side Dish
Butternut Squash Gnocchi
INGREDIENTS
1 large egg
1 cup mashed butternut squash
1½ cups almond flour
¼ cup coconut flour
¼ cup grated Parmesan cheese
1½ tsp. sea salt
½ tsp. black pepper
¼ tsp. ground nutmeg
METHOD
1 In a medium bowl, gently whisk egg until yolk and white are combined. Add butternut squash, almond flour, coconut flour, Parmesan cheese, sea salt, black pepper, and nutmeg, and mix well.
2 Form the dough into a tight mound. Scoop out 1 tablespoon, roll between palms to form a small ball, and squeeze gently between your thumb and index finger to form a small cylinder. Gently drag the tines of a fork over top. Repeat.
3 Fill a medium saucepan with enough water to cover the bottom 2 inches (5cm), set over medium-high heat, bring to a boil, and reduce heat to a simmer.
4 Add 10 gnocchi at a time, and cook for 2 minutes. Using a slotted spoon, transfer gnocchi to plate to drain, and repeat with remaining gnocchi.
Ground Beef Stroganoff
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