Last night for Valentine’s Day, Lu and I went to a new restaurant that recently opened up in Jersey City called Talde.
I’m pretty sure I had the best brussels sprouts I’ve ever eaten last night. And I eat a lot of brussels sprouts. Between the pork and pretzel dumplings and my whole branzino, my tastebuds were in heaven.
This morning, I even made pancakes, so I guess Valentine’s Day is a weekend event?
Well, now, I’m sharing a recipe that’s rich, flavorful and seemingly decadent, but of course, instead, it’s healthy!
A couple weeks ago, I asked you on Instagram if you had any recipe requests. While I have a long list of ideas, I love to make recipes that I know you all want. Afterall, one of the best things about spiralizing is that it allows us to recreate our favorite, indulgent dishes into a healthier alternative.
So, on that Instagram picture, someone asked for a beef stroganoff. Today, we make stroganoff.
Typically stroganoff, a Russian dish, is made with sour cream, which, I’ve never enjoyed. Whenever Lu and I order nachos, tacos or anything that comes with sour cream, we always scoop it off or say “no sour cream, please!”
Instead of sour cream, I’m using coconut milk in this recipe which not only pleasantly thickens the stroganoff, it adds another level of flavor and provides more nutrients.
The celeriac noodles add a refreshing taste that complements the heaviness of the beef. Plus, celeriac noodles look like spaghetti, right?
And, of course, my favorite part of this recipe is that it’s a one-pot wonder (if you don’t know already, I love to cook but I hate to clean!)
Nutritional Information & Recipe
Beef Stroganoff with Celeriac Noodles
- 1 pound top sirloin steak cut into strips (about 1/4”)
- 1.5 tablespoons extra virgin olive oil
- 1 medium onion diced
- 8 oz sliced button mushrooms
- 2 minced garlic cloves
- 1/4 cup red wine
- 1 cup beef broth
- ½ tablespoon Worcestershire sauce
- ½ tablespoon tomato paste
- ½ tablespoon Dijon mustard
- salt and pepper to taste
- ½ tablespoon paprika
- ¼ teaspoon dried thyme
- 2 large celeriacs
- 1/2 cup canned coconut milk
- 2 tablespoons freshly minced parsley
- Heat a large skillet over medium heat and add in 1 tablespoon of the olive oil. Add in the strips of beef and cook on each side for two minutes or until golden brown and then set aside. Be careful not to crowd the meat as it cooks - you may have to cook in batches.
- Add in a half tablespoon of olive oil and add in the mushrooms and onions, cooking for 3-5 minutes or until onions are translucent. Add in the garlic and cook until fragrant, about 30 seconds. Set aside once cooked.
- Add in the cooked beef, red wine, beef broth, Worcestershire, tomato paste, mustard, salt, pepper, paprika and thyme. Bring to a boil, reduce to a simmer, pour in the coconut milk and cook for 30-40 minutes or until thickened.
- While the stroganoff cooks, peel and spiralize the celeriacs, using Blade B. Trim the noodles using a kitchen scissor and set aside in the refrigerator until ready to use.
- While the mixture cooks, place a large skillet over medium heat and add in the last tablespoon of olive oil. Once oil heats, add in the celeriac, season with salt and pepper and cover, cooking for 7-10 minutes or until cooked to al dente, uncovering to toss occasionally.
- Once the stroganoff is cooked, divide the celeriac into bowls and top with equal amounts of beef stroganoff. Garnish each bowl with parsley.