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.

 

Beef Stroganoff over Shirataki Angel Hair Pasta

Beef Stroganoff over Shirataki Angel Hair Pasta
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 6 tablespoons butter
  • 1 pound of top sirloin or tenderloin, cut thin into 1-inch wide by 2½-inch long strips
  • ⅓ cup chopped onion
  • ½ pound cremini mushrooms, sliced
  • Salt to taste
  • Pepper to taste
  • ⅛ teaspoon nutmeg
  • ½ teaspoon of dry tarragon
  • 1 cup of sour cream at room temperature
  • 1 package Shirataki Angel Hair Pasta
Instructions
  1. Drain and rinse Shirataki Angel Hair pasta under warm water. Dry on paper towels.
  2. Melt 3 tablespoons of butter in a large skillet on medium heat. Increase the heat to high/med-high and add the strips of beef. Cook the beef quickly, browning on each side,working in batches. While cooking the beef, sprinkle with some salt and pepper. When both sides are browned, remove the beef to a bowl and set aside.
  3. In the same pan, reduce the heat to medium and add the onions. Cook the onions for a minute or two, allowing them to soak up any meat drippings. Remove the onions to the same bowl as the meat and set aside.
  4. In the same pan, melt another 3 tablespoons of butter. Increase heat to medium high and add the mushrooms. Cook, stirring occasionally for about 4 minutes. While cooking, sprinkle the nutmeg and the tarragon on the mushrooms.
  5. Reduce the heat to low and add the sour cream to the mushrooms. You may want to add a tablespoon or two of water to thin the sauce (or not). Mix in the sour cream thoroughly. Do not let it come to a simmer or boil or the sour cream will curdle. Stir in the beef and shallots. Add salt and pepper to taste.
  6. Serve immediately over Shirataki Angel Hair Pasta

 

Chicken Shirataki Penne Noodle Casserole

Chicken Shirataki Penne Noodle Casserole
Recipe type: Casseroles, Chicken Dishes
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound chicken breasts, cut into bite size pieces
  • 1 pound Shirataki Penne pasta
  • 1 cup sour cream
  • 1 can cream of chicken or mushroom soup
  • 1½ cups shredded cheddar cheese
Instructions
  1. Cut chicken into small pieces and brown in a skillet.
  2. Rinse and drain the Shirataki Noodles under warm water. Pat dry with paper towels. Set aside.
  3. Mix chicken, noodles, sour cream, cream soup, shredded cheddar cheese in a casserole dish.
  4. Bake at 350 degrees for an hour.