Beef Chili Stroganoff
12.3g
Net Carbs
43.3g
Protein
50.2g
Fat
6.7g
Fiber
687
Calories
Ingredients:
- 1/3 tablespoon Paprika
- 2 cloves Garlic
- 2 teaspoons Thyme
- 1/8 teaspoon Cinnamon
- 1/2 teaspoon Black Pepper
- 14 ounces Ground Beef (85% Lean / 15% Fat)
- 2 tablespoons Tomato Paste
- 1 tablespoon Chili Powder
- 1/4 cup Sour Cream
- 2 tablespoons Olive Oil
- 10 sprouts Brussels Sprouts
- 1 cup Cremini Mushroom, brown
- 1 teaspoon Salt
Directions:
- Bring a small pot of water to a boil. Trim Brussels sprouts and cut in half, once water begins to boil add them to the pot. Slice mushrooms and set them aside. Heat oil in a large skillet over medium-high heat. Add the mushrooms and cook until browned; about 6 minutes. Add the minced thyme, paprika, cinnamon and minced garlic and continue to cook another 30 seconds while stirring. Remove from skillet and set aside. Drain the Brussels sprouts and divide onto serving plates.
- Using the same skillet used for the mushrooms, heat another tablespoon of oil over medium-high heat and add the ground beef, season with chili powder, salt and pepper and cook until almost cooked through and beginning to brown. Add the tomato paste and continue to cook another 3 minutes. Add the sour cream and reserved mushrooms, continue to cook until all ingredients are hot and the mixture bubbles. Serve immediately over the Brussels sprouts.
