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.

 

Hamburger and Macaroni Shirataki

Hamburger and Macaroni Shirataki
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound ground beef
  • 1 yellow onion, chopped (or mixed chopped green onion greens and yellow onion)
  • Olive oil
  • ½ teaspoon seasoned salt
  • Dash crushed red pepper
  • ½ teaspoon celery seed
  • 1 large can (28 ounce) of diced tomatoes
  • 2 tablespoon Worcestershire sauce
  • ¼ cup chopped parsley
  • 1 package Macaroni Shirataki
Instructions
  1. Drain and rinse Macaroni Shirataki Noodles very well. Place on paper towels to dry.
  2. In a skillet, brown the ground beef in a tablespoon of olive oil on high heat. Stir only infrequently so that the ground beef has an opportunity to brown.
  3. In a large skillet, sauté chopped onion with a tablespoon of olive oil on medium high heat.
  4. Add the ground beef and lower the heat to medium.
  5. Add a dash of crushed red pepper,seasoned salt,celery seed,canned tomatoes and Worcestershire sauce. Bring to a simmer and let simmer for 5 minutes.
  6. Mix in the Macaroni Shirataki and parsley.

 

Chicken Florentine Pesto with Shirataki Noodles

 

Chicken Florentine Pesto with Shirataki Noodles
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 package Shirataki Macaroni Noodles
  • 4 chicken breast boneless cutlets (1¼ to 1½ pounds total)
  • Salt
  • 2 tablespoons olive oil
  • ½ yellow or white onion, chopped, about 1 cup
  • 3 garlic cloves, minced
  • ½ cup white wine or stock
  • 8-16 ounces of fresh spinach*, washed, long stems removed and chopped
  • Black pepper
  • ¼ cup cream
  • ¼ cup (or more) pesto
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry.
  2. Put the pasta in a bowl and set aside.
  3. Cook the chicken. Sprinkle the chicken breasts with salt, heat the olive oil in a sauté pan and brown the chicken breasts on both sides over medium-high heat. They don't need to be cooked all the way through, just browned. Remove the chicken from the pan and set aside.
  4. Add the chopped onion to the pan and sauté 2-3 minutes, stirring occasionally. While the onions cook, slice the chicken into strips. Put any pieces that are cooked all the way through in one pile, and put the ones that still need a little cooking in another pile.
  5. When the onions are just beginning to brown, add the garlic and cook another minute. Add the white wine or stock and boil vigorously until the liquid is reduced by half.
  6. Add the spinach and the undercooked pieces of chicken to the pan. Using tongs, turn them over to coat them with the juices in the pan. Continue to cook, turning and stirring often, until the spinach is wilted and the chicken cooked through, about 2 minutes.
  7. Turn off the heat and add some black pepper, the pile of cooked chicken pieces and the pesto. Stir to combine. Add the cream to the saute pan and stir well to combine.
  8. Add the contents of the pan to the bowl with the Shirataki Macaroni Noodles and mix well. Serve at once.
Notes
*To wash spinach, fill up a clean sink basin with cold water and let the spinach soak in the water. Move it around a bit to loosen any dirt. Fresh spinach is usually pretty dirty, so you may need to do a couple of soakings. Remove the spinach and shake off excess water. Lay the spinach leaves down on a clean towel and pat dry. Frozen spinach can also be used in this recipe. Just thaw and pat dry before use.