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Beef Chili Stroganoff Recipe


Atkins Beef Chili Stroganoff
12.3g
Net Atkins Count ™
Prep Time: 10 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

43.3g

Protein

50.2g

Fat

6.7g

Fiber

687.8kcal

Calories

calculator Calculating Net Atkins Count™

INGREDIENTS

  • 10 sprout Brussels Sprouts
  • 1 cup Cremini Mushroom, brown
  • 2 tablespoon Olive Oil
  • 2 tsp Thyme
  • 1/3 Tbsp Paprika
  • 1/8 tsp Cinnamon
  • 2 clove Garlic
  • 14 ounce Ground Beef (85% Lean / 15% Fat)
  • 1 tbsp Chili Powder
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 tbsp Tomato Paste
  • 1/4 cup Sour Cream

DIRECTIONS

  1. 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.
  2. 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.

Cooking Tip

Whether you're feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.

How we calculate the Net Atkins Count™

In the Atkins Nutritional Approach®, the Net Atkins Count™ is calculated by subtracting the number of grams of fiber and polyols (such as glycerin and sugar alcohols) from the total grams of carbohydrates in whole foods. This reflects the idea that fiber and polyols minimally impacts blood sugar levels at the doses present in the products.

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