Beef Stroganoff with Zucchini Zoodles 23-Dec-2020
Inspired on a night when I had a bunch of stew beef thawed, and some zucchini zoodles thawed, and was trying to think what to do with them together. Took me a couple minutes, then came up with this.
- 1 pound stew beef, cut into 1 inch cubes
- 2 tablespoons olive oil
- garlic powder
- 1 large vidalia onion, peeled and sliced
- 8 ounces mushrooms, washed and sliced, with stems
- 2 tablespoons garlic, minced
- 1/4 cup red wine
- Penzey’s Tuscan Sunset spice mix (see note)
- 2 pounds zucchini zoodles, thawed if frozen (see note)
- 3-4 tablespoons vegan sour cream
- Salt, pepper, and garlic powder the beef cubes thoroughly after prepping them.
- Heat a large skillet, add the olive oil.
- Add the beef to the skillet.
- Sear all the sides of the beef, then turn the heat down to low and simmner covered for 2 to 3 minutes.
- Remove the beef and set aside. (Don’t overcook the meat!)
- Raise the heat and add the onions, mushrooms, and mince garlic, stirring a bit.
- Lower the heat and put the lid back on the skillet and let cook down for a few minutes.
- Add in the herb mix and red wine, stir and re-cover.
- Add in the zoodles, stir everything up, and re-cover.
- Add in the vegan sour cream and stir, mixing and heating through thoroughly.
- Cover and let simmer.
- Cut the beef into smaller bites, maybe 1/2 inch cubes, and add to skillet, stir in well and re-heat the beef.
First time I used one 12 ounce package of frozen zoodles and it was a ridiculously small amount. At least 2 12-ounce packages, but why not just go for 3? Or use a pound of fresh zoodles.
Penzey’s is a great brand for spices, but of course you can roll your own here. According the web site, Tuscan Sunset is hand-mixed from basil, oregano, red bell pepper, garlic, thyme, fennel, black pepper and anise. It’s a very pleasant blend, and goes quite a long way. Be gentle with it here, but do find out how much is to your taste.