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Beef Stroganoff Keto style

Beef Stroganoff Keto style

Brett is the keto culprit here. I tried going keto last summer and lasted about a week before my limbs felt like they were going to fall off and my gut was having major traffic jams. I’ve seen keto work for some ladies, but as for myself, it’s not meant to be. Whole 30, on the other hand, is something I can handle. I loved doing Whole 30 two summers ago; I felt amazing and saw amazing results.

Brett started keto two days ago and will keep it up until we go to Maui in two weeks. We went to Costco and spent nearly $300 on food—I swear we bought enough meat, veggies, and cheese to feed the 5,000. This was his communication to me that this is a serious diet. So now I have plenty of leverage to make him hush up when he asks for just one teeny bite of my blueberry muffin. One pro to Brett going keto is that he is now prone to cook more, which always means something delicious is about to happen, like this beef stroganoff.

I told him I probably wouldn’t have any and he should make just one serving. But whenever I say this, he always makes extra because he knows I will end up changing my mind (he’s learned from experience that I end up eating more than half his portion when he doesn’t make extra). Of course, I found myself—again—saying I’ll just have a bite, to end up scraping the bottom of the pan with my spoon and licking it a dozen times.

I told him I didn’t care for any because I’ve never been a fan of beef stroganoff. Well whenever I say this, he always proves the reason I didn’t care for something—it wasn’t cooked right, or it was missing some crucial flavors. This stroganoff was cooked like I have never seen before and, inevitably, tasted like nothing I’ve tried before. It was creamy, but not heavy; it was sweet and salty, but bursted with a tanginess I couldn’t pin point; and paired with a most gloriously cast-iron-seared steak and florescent broccoli, the entire scene made me speechless.

So I plated it, photographed it, and ate it.

beef stroganoff

Lately, most of our posts are spontaneous. I haven’t gotten to actually planning out a calendar and schedule for posting. I seize moments like these and deem them post worthy. I think it’s time to make more of these moments and be more consistent.

I don’t know what Brett did, so as soon as he has time to write up the steps in this creation, I’ll post it. Until then, if you’re desperate to make the most delectable stroganoff ever, contact us and I’m sure Brett would love to personally explain the phenomenon.

Zuppa Toscana

Zuppa Toscana