Prep time: 10 MINScook time: 15 MINStotal time: 25 MINSservings: PEOPLEauthor: CHIHYUEasy Keto ground beef recipe with noodles, inspired by beef stroganoff. This Paleo Whole30 Keto ground beef dish is easy and loaded with flavor!
INGREDIENTS
For the ground beef:
- ▢4 oz. yellow onion, sliced, about half of one large onion
- ▢5 oz. cremini or baby bella mushrooms, sliced, optional
- ▢1 to 1.5 tbsp avocado or olive oil
- ▢1 lb. ground beef, alt. ground chicken or turkey
- ▢Coarse salt and pepper, to taste
- ▢⅔ cup frozen peas and carrots, or any frozen veggies, optional
- ▢1-2 tbsp ketchup
For the Paleo Worcestershire Sauce (Makes 1 cup):
- ▢½ cup beef or chicken stock
- ▢3 tbsp tomato paste or ketchup
- ▢2 tbsp coconut aminos
- ▢¼ tsp each garlic, onion, and mustard powder
- ▢⅛ tsp each coarse sea salt, black pepper, and cinnamon powder
INSTRUCTIONS
- Slice the onion and mus
- using.
- To make Paleo worcestershire sauce – In a large measuring cup, combine ingredients from stock to cinnamon powder. Stir-well and set aside ready to use.
- In a large skillet, add 1 tbsp oil. Saute the onion with a pinch of salt until it sweats a bit, about 2 minutes.
- Add the ground beef and season with 2 pinches of salt and pepper. Cook over medium to medium-high heat with a wooden spoon to break up the meat to fine bits, about 3-4 minutes.
- Add mushrooms and/or frozen vegetables with ⅔ cup of the worcestershire sauce. You can also use 1 cup of the sauce if you prefer more saucy.
- Mix and stir to distribute it evenly. Lower the heat to medium-low and simmer with a lid on about 3 to 4 minutes. Remember to stir the pot and scrape the
- om periodically to ensure nothing is stuck to the bottom of the pan.
- Stir and mix-in ketchup. Taste test to add more salt or pepper, if desired. Aim on the less salty side as the flavor will come through further once the sauce turns cooler.
- Serve with spaghetti noodles. low carb noodles, rice, or roasted sweet potatoes. Serve hot or warm.
NOTES
If you use ground chicken or turkey, ideally use 50% breast and 50% dark meat for more juicy and moist flavor.
To store:
- Cooked ahead – Store the cooked beef and sauce in a glass container in the fridge for up to 5 days or in the freezer for up to 3 months.
- Assemble now/cook later – Add all the uncooked/raw ingredients, including the sauce, to a freezer friendly bag. Store it flat until solid. To cook, no need to defrost. Cook it over medium heat on a stovetop until the beef is cooked through and breaked up to fine bites.
NUTRITION
serving: 1serving, calories: 364kcal, carbohydrates: 9g, protein: 22g, fat: 27g, saturated fat: 9g, cholesterol: 81mg, sodium: 350mg, potassium: 694mg, fiber: 1g, sugar: 4g, vitamin a: 244iu, vitamin c: 6mg, calcium: 38mg, iron: 3mgcourse: MAIN COURSEcuisine: AMERICANkeyword:
- hrooms,
