Stroganoff is another one of those incredibly filling foods that we associate with carbs—but that’s primarily because of the pasta. Replace that pasta with keto-friendly option, though, and suddenly you are in business.
My version is usually a pork stroganoff, but as with most of these recipes, adjust according to your preferences.
I have also made this dish with additional veggies, such as asparagus or peas, but you could use green beans, zucchini keto noodles, cauliflower rice—work with what works for you.
Start by slicing your pork into thin strips, seasoning with salt and pepper to your preference. Heat a cast-iron (or other heavy-bottomed) pan over high heat, adding 1 tablespoon ghee. Adding your pork slices, stir fry in small batches to brown, using a slotted spoon to transfer to a plate, setting aside.
Regrease the pan with the remaining ghee, adding the onion and garlic, cooking until fragrant, roughly 3 minutes, before adding the mushrooms, bone broth, lemon juice, Dijon mustard, and whipping cream, bringing to a boil. Cook 5 minutes, or until thickened. Remove from heat, add parsley, season with salt and pepper to taste, and serve with side of vegetable.
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