Friday, October 8, 2010

Atkins Beef Stroganoff with Zucchini Noodles

I got this recipe off of the Atkins site. . We are trying to cut back on carbs and there are yummy recipes on that site. I had the idea of slicing zucchini really thin and using for noodles, as the atkins diet doesn't allow noodles, and they had this recipe just plain. I thought it was yummo on my zucchini noodles. My regular Beef Stroganoff recipe is about the same as this except it has more sour cream and no red wine vinegar. Both are yummy... I will post that one too.

Atkins Beef Stroganoff with Zucchini Noodles

1 1/4 pounds skirt steak or beef tenderloin, cut into 2 x 1 strips
salt and pepper
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, sliced into thin strips
1 cup small white mushrooms
1/4 cup red wine vinegar
1/4 teaspoon sugar
1 cup beef broth (not low sodium)
1 Tablespoon cornstarch disolved in 2 Tablespoons water
1/4 cup sour cream
1 teaspoon Dijon mustard)

2 medium sized zucchini

Heat oven to warm setting. Sprinkle meat with salt and pepper. In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven.
Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates. Add red wine vinegar and sugar; cook 5 minutes. Stir in beef broth and cook 10 minutes, towards the end of cooking time, add cornstarch that has been disolved in the 2 Tablespoons water, and continue to cook until mushrooms are coated with a thick sauce. Stir in sour cream and mustard. Add meat and accumulated juices. Reduce heat to low and cook 2-3 minutes, until meat is heated through. Season to taste with salt and pepper. Serve over hot cooked pasta noodles or Zucchini like I did.

While Stroganoff is cooking make the  zucchini noodles:
 wash and slice zucchini lenthwise and thin as you can into 1 by 5 inch strips. ( I didn't peel mine) Bring a pot of generously salted water to a boil. Then add the zucchini and let boil for 3 to 5 minutes (depending on how thick you sliced it) Don't cook too long, you don't want it mushy.
Drain, and season with just a bit of salt and pepper.

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