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Beef Stroganoff

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Course: Entree
Ingredients Method

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
  • 1/2 teaspoon garlic powder
  • Tofu Sour Cream recipe below
  • 1 medium spaghetti squash cooked

Method
 

  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.