This is one of those comfort foods I missed. Traditional stroganoff, in our family, was always served over egg noodles. Well, noodles are out the door for a low carber, but there are alternatives. I discovered hearts of palm noodles a long while back. They are probably my favorite pasta alternative. Sure you can use zoodles, cooked broccoli slaw (another favorite noodle alternative especially for spaghetti), and so on. However, for this recipe… the Palmini hearts of palm linguine noodles fill in just right. Give it a try!
Beef Stroganoff Low Carb Style
Beef Stroganoff using Palmini noodles instead of egg noodles.
Ingredients
- 1.5 pounds Beef Sirloin sliced
- 8 ounces Mushrooms sliced
- 1 medium Onion sliced thin
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/4 tsp Garlic Powder
- 1 cup Sour Cream
- 1/2 cup Vermouth dry
- 2 cans Palmini
Instructions
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Open cans of Palmini. Drain water from cans. Fill cans back up with milk. Let sit while making Stroganoff. Use a fork to separate the noodles for milk to reach.
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Add meat, salt, pepper and garlic powder to large skillet and fry on medium high heat until color changes.
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Add mushrooms and onions to pan and cook until tender.
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Turn skillet to low.
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Take pan off heat and add vermouth and sour cream. Stir until sour cream smooths out.
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Put pan back on heat and cook mixture until sauce thickens. Stir occasionally, but keep an eye that sauce doesn't boil.
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Drain Palmini and rinse with water. You can eat as is or put in microwave safe container and microwave on high for about 4 minutes to soften. (Or longer, if desired.)
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Serve stroganoff over palmini noodles.
Recipe Notes
- This recipe is how my mother made it. It didn't miss a beat using Palmini noodles instead of egg noodles.
- If you don't have dry vermouth, any dry white wine that you like to drink will work.
- I didn't add milk to ingredients for the Palmini as it would add to the recipe counts, but it takes about 1 cup or so to fill the cans.
Enjoy!
Until next time,
Dee
#lowcarb4ever