Zoodle Stroganoff
Author: Merry Citarella
Recipe type: Main Dish
Serves: 4
- 1 teaspoon olive oil
- ½ onion, chopped
- 8 to 10 cremini mushrooms, sliced
- 1 pound of steak or stew meat, sliced into bite size pieces
- salt and pepper
- 3 beef bouillon cubes
- 2 to 3 cups water
- ¼ cup flour
- 3 tablespoons sour cream (optional)
- 2 to 3 zucchini, spiraled into noodles
- ½ pound thin spaghetti noodles
- Prep ingredients, including slicing the zucchini into noodles using a spiralizer.
- In a large skillet, heat one teaspoon olive oil.
- Brown meat, then add onion and mushrooms, seasoning all to taste.
- Saute about 4 minutes.
- Add 2 cups of the water, bouillon cubes, simmering for several minutes.
- In the while it simmers, cook pasta according to package directions.
- Add zucchini noodles to pasta (or pasta water) for 2 to 3 minutes.
- Drain all, blending with the pasta and zucchini noodles together. Set aside.
- Add the remaining cup of water to a glass containing ¼ cup flour, whisking until smooth and no lumps.
- Pour into skillet with the meat/broth mixture, stirring often until it begins to thicken.
- Add sour cream if you choose, and blend thoroughly.
- Serve over hot pasta.
Recipe by JAQUO Lifestyle Magazine at https://jaquo.com/zoodle-stroganoff/
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