beef, beef stroganoff, cheese, diets, gnocchi, Keto, ketogenic, low-carb, noodles, nutrition, recipe, stroganoff, weight loss

Use your Noodle!

As an unrepentant carb junkie, I love pasta! Don’t get me wrong, I enjoy dishes made from cauliflower rice, or veggie “noodles.” But, sometimes I just want noodles! I have made a variety of the keto noodle recipes out there and they are okay, but still haven’t hit on a real winner for me yet (please, if you have found a good one, then do share in the comments!).

But, I did make 2 recent discoveries:
1. There is already a low carb noodle available (they also make a rice product, I haven’t tried yet) that I really liked.
2. In trying to make a keto egg noodle, I discovered a lovely recipe for making a keto gnocchi (see below).
There are several brands of these noodles, called shirataki noodles. They are made from an Asian yam called konjac. I know what you are thinking: yams=starch, which is true. However, this particular yam contains more fiber than starch, which makes the net carbs very low, to zero. Read your labels as some of the brands I looked at, had a bit of pea flour. But, even those came in at 1 net carb per serving, which is still pretty great. These noodles have a nice mouth feel and held up nicely both texturally and flavor-wise in my Stroganoff (a comfort food fave of mine!).
Here is the link to the ones I bought:
 I used the angel hair for the Stroganoff recipe below, however, in future I will probably use the fettuccine noodles. I used the gnocchi to make a mac n’ cheese type dish.

Remember you can click on the recipe names for a printer-friendly version:

 

1 1/2  of beef cut into strips (I use flank, cubed, or round steak)

1 medium onion diced
2 Tbsp butter
2 tsp minced garlic
4 ounces of mushrooms sliced
1/2 cup Fauxarella cheese (see recipe)
2 Tbsp heavy cream
salt and pepper to taste
2 pkg shirataki fettuccine noodles

How to:

Cut beef against the grain into 1/2″ strips.

In a cast iron skillet (or frying pan) melt the butter on medium high. Once butter is melted and pan is hot add beef and sear.

 

Drain and rinse shirataki noodles. Place in a medium saucepan on medium heat, stirring occasionally. You can add a bit of olive oil if you like, but you don’t really need to do more than heat up the noodles.

 

Reduce stove temperature to skillet with beef, slightly, and add Fauxerella cheese, onions, garlic, and mushrooms. Once the Fauxerella melts add heavy cream and stir until creamy. Add salt and pepper to taste.

 

Serve beef and sauce over the heated noodles, or mix together, whichever you prefer.

 

2 cups nut or sunflower seed flour (plus 1/2 cup for dusting board)

3 Tbsp whey protein powder
1 tsp xanthan gum
1/2 tsp grass-fed gelatin
4 eggs
1 tsp sea salt

How to:

Mix dry ingredients then add eggs and mix well until forms into a dough ball.

 

Dust cutting board or silicone mat with more of the nut/seed flour and place dough ball in center. Knead dough ball adding more nut/seed flour as needed until no longer sticky and slightly more elastic.

 

In a medium pot bring water to a hard boil, add a dash of salt and a few drops of olive oil to water (optional).

 

Divide dough ball and roll and pat out to about 1/2″ thick. Use a knife or pizza cutter cut strips in dough about 1/2″ wide. Then cut across in 1/2″ cuts to make your gnocchi. Mold slightly with hands and drop carefully into boiling water.

 

 

Repeat with remainder of dough.
Once all of your gnocchi are in the boiling water, reduce heat to slow boil and cook for 5-8 mins more. Gnocchi will float and should be cooked through.

 

Drain and serve with your favorite sauce. Here I served it with a cheese sauce:

 

Do you have favorite ways to use noodles or gnocchi? Please, share in the comments below. Also, if you have tried any of my recipes, would love to read your feedback!
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