Beef Stroganoff over Shirataki Angel Hair Pasta

Beef Stroganoff over Shirataki Angel Hair Pasta
Recipe type: Beef
Prep time: 
Cook time: 
Total time: 
  • 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
  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