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Low Carb Stroganoff

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Low Carb Stroganoff

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Tempo de preparo

45 min(s)


2 servings

Vanessa Piton

  • Ingredients
  • Recipe
  • Meat for stroganoff (beef or pork)500 g
  • Mustard2 teaspoon
  • Ketchup3 tablespoon
  • Sour cream160 g
  • Salt to taste
  • Garlic and Onion to taste
  • Parsley and chives to taste
  • Cauliflower300 g
  • Sweet potato2 unit(s)
  • Olive oil to taste
  • Mushrooms to taste
  1. STRAW SWEET POTATOES: - Peel the potatoes - Grate on medium heat - Add salt and olive oil and mix everything very well - Place in the preheated airfryer at 200ºC for approximately 5 minutes or until it starts to brown and become crispy. Stir whenever necessary BE CAREFUL not to let it burn!
  2. CAULIFLOWER “RICE”: If you bought whole cauliflower, you'll need to mash the cauliflower first. I bought the cauliflower “rice” already chopped and frozen. - Saute garlic and onion in olive oil - Add cauliflower - Add salt to taste - If you want, you can add parsley and chives - Stir well until the cauliflower is very dry, but be careful not to let it stick to the bottom of the pan!
  3. BEEF AND CREAM: - Saute garlic and onion in olive oil - Add the meat cut into cubes suitable for stroganoff (it can be any meat you want, the most common are: filet mignon, coxão mole, rump) I made it with pork filet mignon - Put the salt - Always stir for the meat to cook > When the meat is ready, add the mustard and ketchup and mix well. Be careful not to let the meat dry out too much! - Lastly, turn off the fire and add the cream of milk. - Mix everything very well until smooth. - If you want, add the champignon.
  4. Now just serve!

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