I have made beef stroganoff many times, and I’m not sure I’ve ever followed a recipe. It’s a little different each time, and always delicious. How can you go wrong with meat, mushrooms, and cream? Well… I suppose things can go very wrong. But not with beef stroganoff!
Going for the healthier option, I got some very pretty acorn squashes. Don’t they look like orange flowers? It’s always strange to me that squash typically doesn’t smell great. It’s not as bad as cauliflower or broccoli, but it still smells funny before it’s cooked. After I spooned out the guts, I tossed them into the oven to bake.
I went for some tender flank steak for this one. I really like flank steak for tacos – just cut into thin slices and flash fry: deeeeelicious and tender!
Still thinking about my health, I opted to put a ton of mushrooms in. The mushrooms would definitely outnumber the steak, but I love mushrooms.
Sautéing some onions first, I waited until they were a bit cooked through before adding some minced garlic.
After the onions and garlic were fragrant, I turned up the heat and added the steak.
Meanwhile, I made a little beef broth for a savory flavor addition.
I put in all the mushrooms (there was a ton) and then added the broth.
Oh my, that smells good!
Finally, I added some cream. Paleo people can add coconut cream here, but I prefer half-and-half for this dish. I let it all simmer together for several minutes and then put it all together.
The acorn squash makes a wonderful little bowl! It was just perfect for the chilly days we’ve been having.
You can also cube the acorn squash (I peeled it because the peel can get quite hard after baking) and put the stroganoff over the top. Either way is delicious! I got my protein and my veggies, and a full belly. Happy.