Beef Stroganoff with Squash Noodles
I found this recipe in the Against All Grains cookbook (which I highly recommend, it has some great recipes). I put my twist on it and it's so good, it really tastes like the real thing. You could also make this with ground lamb, chicken or turkey.
Ingredients:
makes 3-4 servings
1 lb organic ground beef
3/4 cup raw cashews
2 tbs ghee
1 1/4 tsp salt
1/4 tsp pepper
1/2 onion, diced
3 yellow squash
1 cup mushrooms, sliced (I used portobello but any will do)
2 cups spinach
1 cup beef broth
2 tsp fresh lemon juice
2 tsp apple cider vinegar
1/4 cup chopped fresh parsley
Directions:
1. Boil 3 cups water, remove from heat and pour cashews into the pot, set aside.
2. Melt 1 tbs ghee in a large pot on medium-high heat. Cook the beef with 1/2 tsp salt and 1/4 tsp pepper until browned and cooked through. Remove the meat from the pot with a slotted spoon and set aside.
3. Add 1 more tbs ghee, onion and 1/2 tsp salt to the pot. Sauté for 5 to 7 minutes, until the onion is translucent.
4. While that is cooking, make the squash noodles. Cut off the ends and with a vegetable peeler to create long ribbons. Stop at the middle of the squash, when the seeds are visible. Discard the seeded portion.
5. Add the mushrooms to the pot and continue cooking until they're soft, 3-5 minutes.
6. Add the beef broth, ground beef and spinach to the pot. Stir and simmer on medium-low.
7. Drain the cashews and put them a blender with 1/4 cup water, the lemon juice and apple cider vinegar. Blend until smooth and creamy.
8. Spoon the cashew cream into the pot and add the parsley. Stir and let simmer for 10 minutes.
9. Bring 1/2 cup water to a boil in a skillet. Add the squash ribbons and 1/4 tsp salt. Reduce heat to low, cover and steam for 8 minutes. Drain the noodles.
10. Serve the sauce over the squash noodles. Enjoy!
Ingredients:
makes 3-4 servings
1 lb organic ground beef
3/4 cup raw cashews
2 tbs ghee
1 1/4 tsp salt
1/4 tsp pepper
1/2 onion, diced
3 yellow squash
1 cup mushrooms, sliced (I used portobello but any will do)
2 cups spinach
1 cup beef broth
2 tsp fresh lemon juice
2 tsp apple cider vinegar
1/4 cup chopped fresh parsley
Directions:
1. Boil 3 cups water, remove from heat and pour cashews into the pot, set aside.
2. Melt 1 tbs ghee in a large pot on medium-high heat. Cook the beef with 1/2 tsp salt and 1/4 tsp pepper until browned and cooked through. Remove the meat from the pot with a slotted spoon and set aside.
3. Add 1 more tbs ghee, onion and 1/2 tsp salt to the pot. Sauté for 5 to 7 minutes, until the onion is translucent.
4. While that is cooking, make the squash noodles. Cut off the ends and with a vegetable peeler to create long ribbons. Stop at the middle of the squash, when the seeds are visible. Discard the seeded portion.
5. Add the mushrooms to the pot and continue cooking until they're soft, 3-5 minutes.
6. Add the beef broth, ground beef and spinach to the pot. Stir and simmer on medium-low.
7. Drain the cashews and put them a blender with 1/4 cup water, the lemon juice and apple cider vinegar. Blend until smooth and creamy.
8. Spoon the cashew cream into the pot and add the parsley. Stir and let simmer for 10 minutes.
9. Bring 1/2 cup water to a boil in a skillet. Add the squash ribbons and 1/4 tsp salt. Reduce heat to low, cover and steam for 8 minutes. Drain the noodles.
10. Serve the sauce over the squash noodles. Enjoy!
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