Hamburger Stroganoff with Fettuccine Shirataki

Hamburger Stroganoff with Fettuccine Shirataki
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Butter
  • 1 pound ground chuck
  • Salt and pepper
  • 1 yellow onion, chopped ( 1 cup)
  • 8 ounces sliced button mushrooms
  • ⅓ cup of dry sherry, dry white wine, or water
  • ½ cup chopped parsley, loosely packed
  • 1¼ cups sour cream (room temperature)
  • 1 teaspoon lemon juice
  • ¼ teaspoon paprika or more to taste
  • 1 package Fettuccine Shirataki
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  2. Heat a large sauté pan on medium high heat. Melt 1 teaspoon butter in the pan and swirl it around. Sprinkle the bottom of the pan generously with salt. Working in batches as not to crowd the meat (crowding it will make it hard to brown), break up the ground beef and add it to the pan.
  3. Sprinkle the meat with salt. Do not stir the meat. Once the meat is well browned on one side (a couple minutes, depending on how hot the pan), use tongs to flip to the other side.
  4. Once that side is browned as well, use a slotted spoon to remove from the pan and set aside. Continue to brown the meat in batches, adding a teaspoon of butter to the pan with each batch if needed, and salting the pan and the meat, until it is all browned. Remove meat from pan. Drain excess fat from pan.
  5. Lower the heat to medium. Add the onions to the pan. If you are working with very lean meat, you may not have any residual fat in the pan. If this is the case, you'll want to add in a tablespoon of olive oil or butter to the pan.
  6. Cook the onions, scraping up the meat drippings, until soft, about 5 minutes. Remove onions from the pan (add to the meat).
  7. Add a tablespoon of butter to the pan, increase the heat to medium high. Add the sliced mushrooms. Sauté until nicely browned (about 4 minutes).
  8. Add the sherry (or dry white wine or water) to the pan to deglaze the pan, scraping up any browned bits. Let the sherry reduce by at least a half, then lower the heat to low.
  9. Remove the pan from the heat.
  10. Mix in the sour cream and paprika until smooth. Return the pan to very low heat, and not let the sour cream boil (or it may curdle). You may have to add a few tablespoons of water to the mixture to thin it out a bit.
  11. Stir in the lemon juice, and about ¼-1/2 teaspoon of salt (taste).
  12. Stir in the meat and onions.
  13. Stir in the chopped parsley. Add more salt, pepper, and/or paprika to taste.
  14. Serve the stroganoff on top of Fettuccine Shirataki.

 

Angel Hair Shirataki Noodles with Lemon and Garlic

Angel Hair Shirataki Noodles with Lemon and Garlic
Recipe type: Salads
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • ½ cup dry white wine
  • ¼ cup lemon juice
  • 1 cup tomatoes , chopped
  • 8 ounces Angel Hair Shirataki Noodles
  • ¼ cup fresh basil,chopped
  • 2 tablespoons parmesan cheese, freshly grated
  • black pepper ,to taste
Instructions
  1. Put the olive oil and garlic in a saute' pan and cook over medium heat just until the garlic begins to brown.
  2. Remove the saute' pan from the heat and pour in the wine.
  3. Return it to the heat. Cook for another 1 to 2 minutes, until the wine has been reduced by ½.
  4. Stir in the lemon juice and tomato.
  5. Remove the pan from the heat.
  6. Drain the Shirataki Noodles under warm water. Drain and pat dry on paper towels.
  7. Put it into a warm serving bowl.
  8. Add the basil, Parmesan cheese, and black pepper, along with the tomato mixture.
  9. Toss and serve immediately.

Creamy Italian Sausage with Shirataki Fettucine Noodles

Creamy Italian Sausage with Shirataki Fettucine Noodles
Recipe type: Pork
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 16 ounces Shirataki Fettucine Noodles
  • ¾ pound bulk Italian sausage
  • 4½ teaspoons olive oil
  • 1½ teaspoons butter or margarine
  • ¾ cup red pepper
  • ½ cup onion, chopped
  • ½ cup dry white wine or chicken broth
  • 2 cups heavy whipping cream
  • ½ cup grated Romano cheese
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon chopped fresh parsley
Instructions
  1. In a large skillet, cook sausage in oil and butter over medium heat for 5 minutes.
  2. Add red pepper and onion: cook and stir until vegetables are tender and sausage is no longer pink.
  3. Add wine or broth: cook for 2 minutes.
  4. Add the cream , cheese , salt and pepper. Bring to a boil.
  5. Reduce heat : cook over low heat for 8 to 10 minutes, stirring occasionally.
  6. Drain and rinse the Shirataki Fettucine under warm water. The noodles will warm under the warm water.
  7. In a large bowl combine sausage mixture and noodles.
  8. Before serving, sprinkle with parsley.