Beef Chili Stroganoff Recipe
12.3g
Net Atkins Count ™
Net Atkins Count ™
Prep Time: 10 Minutes
Style:American
Cook Time: 20 Minutes
Phase: Phase 2
Difficulty: Moderate
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.
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
- 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.
Cooking Tip
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