Keto Beef Stroganoff

This is a great Beef Stroganoff recipe - a rich, creamy, beefy gravy with tons of mushrooms!

So I found this recipe on another blog and it had so much story to it I had to write my own. I prefer recipe blogs with the ingredients at the top, to make it easier to view on mobile for shopping and reading while cooking. So bear with me, I'll write after.. maybe! As you can see I'm not much of a writer ;) Short on words, big on flavor!

INGREDIENTS

• 800g ground beef (lean or regular)
• 1 yellow onion, thinly sliced
• 1 large clove garlic, finely sliced
• ½ tsp Himalayan or fine sea salt
• ½ tsp freshly cracked black pepper
• 2 cups Water
• 3 cups beef broth
• 2 tbsp Dijon mustard
• 1 tbsp fresh rosemary, finely chopped 
• 1 tsp fresh sage, finely chopped
• 450g crimini mushrooms, sliced (approximately 8 medium mushrooms)
• 1 tbsp fresh parsley, finely chopped
• 1 cup sour cream
• 1 tbsp amaranth flour in 1 cup of water
• 8 yellow and green zucchinis in ribbons or spirals* 

INSTRUCTIONS

1. Preheat a large pan coated with sunflower oil over high heat and brown and sear the beef so it's well cooked and if you enjoy crunch, to form a nice golden crust on all sides.
2. Add onions, garlic, salt, pepper, lower heat to medium and continue cooking until the onions are softened.
3. Add 2 cups of beef broth, Dijon mustard and fresh rosemary and sage and stir until the mustard is mixed in.
4. Lower heat and simmer until the liquid is almost completely evaporated then add 2 cups of water and repeat the process.
5. At this point, you want to add your mushrooms, beef broth and Amaranth flour in water. Bring back to a simmer and continue cooking until you're left with a nice, thick sauce; Turn off the heat.
6. In a mixing bowl, add sour cream, and about a cup of your cooking liquid. Mix with a whisk until fully combined and add that to the pan.
7. Add fresh parsley and stir delicately until all is well combined.
8. Serve over zucchini noodles, or on it's own! 

This is such a delicious recipe, makes for 6 with the nutritional facts (without zoodles) as:
484 calories
37 g fat (0 trans)
8.3 g net carbs
27.7 g protein

You can reduce the calories by using a leaner ground beef and greek yogurt or halving the sour cream. If you want you can use inside round steak cut into cubes or strips and pop it in the crock pot so it's melt in your mouth beefy deliciousness, but I'm a ground beef kinda gal.

Enjoy!

Wine Beef Marinade

Soooo, since I have a new spice rack I want to try making a better marinade!

Sauteed in olive oil:
Marjoram
Sliced Onion
Coriander
Rosemary Powder
Bay Leaves (rubbed)
Garlic (fresh)
Thyme
Lemon juice
Sugar

Then after it was all smelling delicious and the onions and garlic were cooked... added some red wine. Let simmer for a bit...


I put it with my Blade roast, gonna marinade it all night. MMM.

Standing Rib Roast

Ok so this blog TOTALLY isn't about me trying to subconsciously kill myself. I admit it, it's turned out to be fairly successful list of recipe attempts!

Today's special! Standing Rib Roast, 2.6lbs (or 1.18kg), also called Prime Rib Roast
This is my FAVORITE cut of meat by far. LOVE Prime Rib. MMMM

Recipe:
Pre-heat oven to 200F
In roasting pan place:
Chopped and peeled carrots
Chopped Celery
Chopped onion
The Roast, rib down.

Roast rub: I used the Keg's Steak spice and garlic rubbed into it and seasoning salt.
Olive oil poured all over veggies and Roast.
Some beef broth poured into roasting pan.

Cook at 200F (yes it seems very low for a reason, did you know that water's boiling point is 212F? Why boil away the juices right? So cook long and low, and the meat will be more evenly cooked!! Rare/Medium Rare all the way to the edges!)

Use a meat thermometre, make sure you have it properly calibrated before you use it each time.
Cooking times: 130°F for a medium-rare roast (125°F for rare; 145°F for medium)

I am also making garlic mashed potatoes, and roasted zucchini and eggplant as sides.

It already smells SO GOOD. I have NO CLUE when it will be done.