Beef Stroganoff
Recipe type: Entree
 
Ingredients
  • 3 cups button mushrooms, sliced
  • 1 cup shitake mushrooms, sliced
  • 1 large onion, sliced
  • 3 garlic cloves, minced
  • 2 tablespoons, plus 14 ounces no-salt-added beef broth
  • 1 pound flank steak, thinly sliced
  • 2 tablespoons Zippy Ketchup
  • ½ teaspoon garlic powder
  • Tofu Sour Cream (recipe below)
  • 1 medium spaghetti squash, cooked
Instructions
  1. In a large skillet over medium heat, saute all the mushrooms with the onion, garlic cloves and 2 tablespoons of broth for 8 minutes or until the onions are soft.
  2. Remove the mushroom-onion mixture from the skillet and set aside.
  3. Lightly brown the flank steak in a skillet for about 5 minutes.
  4. Add the remaining broth, ketchup and garlic powder; cover and let simmer for 10 minutes.
  5. Return the mushroom-onion mixture to the skillet; add the Tofu Sour Cream and mix well.
  6. Bring to a boil and cook for about 1 minute.
  7. Serve over cooked spaghetti squash.
Recipe by Fat Flush at https://fatflush.com/beef-stroganoff/