- Here is a great clean eating stroganoff recipe packed with flavor. You know the drill - skip the noodles for a lchf/keto meal and add a salad instead. Healthy, quick and yummy!
Prep time: 15 mins Cook time:15 mins Total time:30 mins Chipotle Stroganoff
• 1 pound beef filet • 3 tbsp olive oil • ½ pound mushrooms • 1 onion • 2 garlic cloves • Salt and pepper (to taste) • 1 tbsp chopped fresh thyme • 1 cup beef stock • 2 tbsp pureed chipotle chilies in adobo sauce • 1/3 cup sour crème • ¾ pound dried egg noodles • 2 tbsp butter (optional) • Tomatoes
1. Rinse the tomatoes, cut them into quarters and put them on a plate for serving. Put aside. 2. Slice the mushrooms and onions thinly. 3. Chop the garlic and thyme. 4. Puree the chilies in a blender and put aside. 5. Slice the beef into thin slices. It’s easier to slice if you put the beef into the freezer for 10 minutes before slicing. 6. In a large skillet, heat 1 tbsp of the oil over high heat. 7. Add the beef and stir-fry until browned, about 4-5 minutes. Transfer the beef to a plate and cover with foil to keep warm. 8. Add the remaining 2 tbsp oil to the pan and stir fry the mushrooms, onion and garlic for about 5 minutes. Season with salt, pepper and thyme. 9. Add the beef stock and chipotle chilies and stir. 10. Add back the beef (and juices on the plate) and sour cream to the skillet. 11. Lower the heat and simmer 12. Meanwhile, put on the noodles to cook following the directions on the packaging. 13. Drain the noodles, and then toss with the butter. 14. Pour the noodles into a bowl for serving and pour the stroganoff over. 15. Serve with the tomatoes. Enjoy!