Hi my darlings! It's been a while since I posted, please forgive my blog laziness!

Tonight I made beef stroganoff over shirataki noodles in browned butter. I was feeling a little sluggish since I started a new workout regimen and am feeling WAY sore! So as much as I would usually make a bone broth to use in this dish I didn't and I subbed for boullion. Needless to say my freezer is running low on broth backups and its way beyond time for me to make some! Feel free to sub anything you see fit to make it work for you.


1lb beef, I used thin sliced brisket(think KBBQ thin) but you can use ground or other thinly sliced cut

3 cloves garlic, minced

1 sweet onion, minced

4 tablespoons fat of choice, I opted for kerrygold butter

3-4 teaspoons beef boullion, or 2 cups beef bone broth

2 cups water (skip if using bone broth)

1/2 tablespoon ground black pepper

1/2 cup dried mushrooms, rehydrated in the broth or water - or 1 1/2 cups of chopped fresh mushrooms

1 cup sour cream

1/4 cup heavy whipping cream

1 teaspoon apple cider vinegar

1 teaspoon worchestire sauce

Sea salt to taste

A pinch of fresh parsley for garnish, if desired


Melt butter over medium heat

Add in onion and garlic and cook until translucent

Add beef and cook through

If using fresh mushrooms add into beef (once cooked through) and cook through (You can also cook these separately and save them to add towards the end of the process I you want more texture to your mushrooms)

Add in boullion, dried mushrooms (if this is what you are using) and water (or broth)

Simmer until the meat reaches fork tenderness.

Season with pepper and worchestire sauce and simmer for 3-5 more minutes

Remove from heat

Add in sour cream, heavy cream and vinegar

Serve over noodles of choice garnished with parsley, pepper and sea salt




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