Beef Stroganoff

Friday is our more leanient day as far as our strictness go. I hate the word cheat, as this is a lifestyle not a test we will pass or fail. Cheat implies that we are doing something wrong, when in reality we strongly feel that we are living our lives correctly, and by occasionally indulging in items on the edge of the parameters we have set up is perfectly fine. Now I’m not talking about eating a big bowl of pasta or biscuits and gravy, I’m talking about adding in a little dairy, and adding a glass of wine to dinner.

So with that said, this is one of those nights. This is my mock Beef Stroganoff.

Beef Stroganoff

1 lb  top blade steak- sliced into strips

Olive oil to cook meat

1 tsp salt

Ground pepper to taste

1 tsp onion powder

½ tsp garlic powder

½ tsp ground mustard

1 tsp rosemary

3/4 C heavy cream

1 tbsp arrowroot powder

Add a couple tbsp of oil to a good sized sauté pan.

Once hot, add in meat and season with salt and pepper.  Cook meat until it is almost cooked through, with just a little pink remaining. (This is important, because if it is cooked too well done during this step, when you add it back to the sauce it will become overcooked.) Remove from pan and set aside, leaving remaining juices in the pan.

Add in ½  C heavy cream.

Add herb/seasonings and wisk well.

 Wisk arrowroot powder into remaining ¼ C of heavy cream. Once seasonings are mixed well and sauce begins to bubble, add remaining cream with arrowroot powder to pan.

Add meat back in, allow meat to cook until no longer pink, and serve over spaghetti squash or zucchini noodles.