Yesterday I made this Low Carb Beef Stroganoff. It was delicious and quick. I left out the coconut aminos and added a bit of W Sauce but if you don’t have W Sauce, you’d never miss it. The only other changes I made was that I used dehydrated mushrooms.
I soaked the mushrooms in water and then used that water in place of beef broth.
I served it over cauliflower rice and it was very good.
The other recipe I make and every time I make it, Vince acts like it’s the first time he’s ever had it. It’s a great way to slip in nutritious collard greens. I start with a roast. I used a chuck roast. I cooked it in the slow cooker Sunday using a Mississippi Pot Roast recipe. As always, I leave place it all in the fridge overnight so the grease hardens and separates and I can scrape off the grease. Then, I add butter or olive oil to a Dutch oven, add chopped onions, jalapeno peppers and garlic, saute all that. Next, I add the liquid to the Dutch oven, add water if needed, and beef broth (Better than Bouillon). Next I added a can of Rotel tomatoes and a can of diced tomatoes and let that cook til it’s cooked down a bit. Then I add two bunches of collard greens that have been sliced into about 2 or 3″ pieces. I let all that simmer for about 20 minutes. While that’s cooking, I shred the meat, then add it to the pot and cook it all til it’s thick. You can add a bit of cornstarch/water to thicken or add 2 – 4 ounces of cream cheese. Serve it over cauliflower rice for low carb or regular rice or pasta if carbs aren’t an issue.
Both of these are yummy. Plan ahead and make enough of both for two meals and then you can have leftovers for a few meals.
What are your thoughts?