Turkey Meatball Stroganoff

2 01 2011

I use to love beef stroganoff and all the rich creamy fatty white sauce that surrounded each piece served on a plethora of egg noodles.. yum.
Like Bobby Ewing on Dallas, I woke up from the dream and realized the old school way wasn’t happening with me ever again. I would be sicker than a dog. In the words of Loverboy, “I needed to find a better way or no way at all”.

This recipe is adapted from the Canadian Living “the Slower Cooker” cook book. With all things Canadian Living, the recipes use pantry items but they aren’t adventurous. I needed to exotic it up a bit.

Turkey Meatball Stroganoff

Meatballs
1.5 lbs of ground turkey
1 egg
1 tsp garlic powder
i threw in some dehydrated onions
ground nutmeg.. a sprinkle
3/4 cup of panko (or breadcrumbs)(omit if you are paleo-primal)

mix all of this up and scoop little balls, and put on an aluminum foiled baking sheet, pop into a pre-heated 400 degree oven for 15 to 20 minutes.

Stroganoff

1 onion, chopped
1 tbsp oil
1 lb mushrooms, chopped
1 can of evaporated milk,, 2% (use a can of coconut milk if primal)
1 tbsp Worcestershire sauce
1 tbsp lemon juice
1 cup of beef broth (or bovril)

2 tbsp flour (to thicken near the end)

You can make this either in a crock pot or a dutch oven on the stove. Total simmer time is 4 to 5 hours.
Throw in your chopped onion and saute in heated oil until browned. Add chopped mushrooms and let them saute.. the mushrooms wont shrink once you add the liquid, so get them to a cooked stage before you add the beef broth and evaporated milk. Add the turkey meatballs, the Worcestershire sauce and give it a good stir. Pop a lid on the dutch oven or scrap the whole thing into the crock pot and let it simmer on low for 4 to 5 hours.

I KNOW this image looks strange, but it tastes delicious !!

About 20 minutes before serving, use 2 tbsp of flour and 1/4 cup of water, mix and add to the stroganoff. Allow this to cook for 20 minutes and serve on it’s own or with a small serving of Dreamfields low carb pasta.


This recipe makes 8 cups of stroganoff, WLS is 1/2 cup to 3/4 cup (nuts are for 1/2 cup). I served mine with some Dreamfields pasta which is hard for me to digest, so next time i would stick to the stroganoff alone.
Calories 138, Fat is 4.3g, Carbs 9.75g, Fibre 0.25g, Protein 14g

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5 responses

18 01 2011
jess

Made this with the lite coconut milk and spaghetti squash instead of pasta-it was amazing! You’re right though I was a bit unsure of things halfway through…another excellent recipe kat!

4 02 2011
jess

Made this again tonight, served on roasted cauliflower….winner!

5 02 2011
geokatgirl

YUM !! That is a fabulous idea Jess !! I love roasted cauliflower !! Did you use coconut milk again or almond ??

5 02 2011
jess

I used coconut again because I had a cup left in the freezer and only had chocolate almond milk open…

25 11 2011
Beefy x 2 Stroganoff.. is there anything better? « Antics of a Museum Girl

[…] your boots on the richness of this dish without the full fat cream-noodle backlash! I have posted a meatball version using turkey but was really craving a one pot meal, had some mushrooms that needed to be used, and 2 lbs of lean […]

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