Being a diabetic doesn’t mean a lifetime of bland, gross food. No, some of the best meals I’ve prepared have been low in carbs, sugar-free, and very healthy. This is one such meal.
Stroganoff is typically made with canned cream of mushroom soup. Besides being absolutely vile, it’s just not the healthiest choice. Making a homemade cream soup is so much yummier and personally gratifying. And when you make it yourself, you can eliminate the gluten and, if necessary, reduce the carbs and sugar. It’s very easy to make and extremely versatile. Perfect for this recipe here. Since this version is low-carb I used xanthan gum to thicken…
While I do like ground beef, I adore ground turkey and like to use it when a recipe typically calls for hamburger. I find turkey to be far more flavorful and while lower fat hamburger is dry and tasteless, turkey is savory and moist. Definite yum factor there.
For this recipe, just a few ingredients are needed. Yet in spite of that, this is a filling meal that satisfies. Home-cooking like gramma used to do and as I so enjoy making for others, especially my sweet hubby. Since this is low-carb, it’s served over mashed cauliflower instead of rice, egg noodles, or potatoes. Mashed cauli is totally amazing and I promise you won’t miss the traditional items one little bit.
Low-Carb Gluten-Free Turkey Stroganoff served over Mashed Cauliflower Serves 3-4 comfortably
24 ounces ground turkey (or beef)
2 cups fresh sliced mushrooms (or several cans)
2 cups chicken broth
1/2 cup heavy cream
2 tsp xanthan gum
1/2 cup sour cream
1 1/2 tsp garlic powder
1 1/2 tsp salt
1 tsp pepper
Whisk together xanthan gum and 1/2 cup chicken stock, make sure no lumps remain and xanthan gum is mixed fully in. Add to remaining 1 1/2 cups of chicken stock and whisk until well combined. Set aside.
Brown meat in large saucepan or skillet. If using ground beef, drain off fat once cooked. Add mushrooms and seasonings; cook additional minute or so until mushrooms are warmed.
Pour in chicken stock mixture and cook until thickened and bubbly. Stir in cream and remove from heat. Add sour cream, stir well to combine and serve over base of your choice. (Please try the mashed cauli at least once – it’s soooo yummy!)
Mashed Cauliflower serves 4
1 pound frozen cauliflower or several cups of fresh
1/3/- 1/2 cup butter, as desired
1/2 tsp each salt, pepper, garlic (or to taste)
Place cauliflower into microwave-safe container and cook until tender and piping hot. Place with butter and spices in food processor and blend until creamy and smooth.
For a more “ricey” texture, process just until combined and still a tad bit chunky.