Mom Style Creamy Ground Beef Stroganoff

Posted on October 17, 2023 by Stella

I’m making a half recipe of this for dinner tonight (and leftovers), except I’m using a low-carb alternative to egg noodles. Truthfully, I would prefer the egg noodles, but I’m still doing low-carb, so . . .

This is definitely comfort food, and I’m sure it will be delicious.

In case you were wondering, I’m still losing weight, slowly but steadily! I just visited the cardiologist last week, and my blood work looks good too. My triglycerides are down, and HDL is up.

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5 Responses to Mom Style Creamy Ground Beef Stroganoff

  1. auscitizenmom's avatar auscitizenmom says:
    October 17, 2023 at 1:10 pm

    We used to love stroganoff. I haven’t made it in a long while.

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  2. Reflection's avatar Reflection says:
    October 17, 2023 at 9:38 pm

    Congratulations on your continued weight loss, Stella.
    Slow and steady wins the race!

    Liked by 1 person

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  3. Menagerie's avatar Menagerie says:
    October 18, 2023 at 12:01 pm

    What are you using as a substitute for the noodles? And great job on all the health numbers!

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    • Stella's avatar Stella says:
      October 18, 2023 at 12:07 pm

      I used shirataki noodles. From the internet:

      They’re made from glucomannan, a type of fiber that comes from the root of the konjac plant.

      Konjac grows in Japan, China, and Southeast Asia. It contains very few digestible carbs — but most of its carbs come from glucomannan fiber.

      “Shirataki” is Japanese for “white waterfall,” which describes the noodles’ translucent appearance. They’re made by mixing glucomannan flour with regular water and a little lime water, which helps the noodles hold their shape.

      PS: They aren’t nearly as tasty as egg noodles. A bit chewy and kind of flabby.

      Thanks for the well wishes!

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    • Stella's avatar Stella says:
      October 18, 2023 at 12:11 pm

      Another kind of “noodle” that I have used in the past, and that would work in this kind of dish, are made from hearts of palm. Of course, I have also used zucchini noodles, but I don’t think that would work as well with the Stroganoff.

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