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Beef Stroganoff

Ingredients:

Small Spaghetti Squash

Beef sirloin steak, thinly sliced

1 1/4 Pounds

Freshly Ground Black Pepper

1 Teaspoons

Ghee

6 Tablespoons

Yellow Onion, Diced

1/2 Cups

Medium white mushrooms, sliced

Beef broth

2 Cups

Heavy Cream

1 Cups

Sour Cream

2 Cups

Preparation mode:

1. Preheat oven to 375°F.

2. Cut spaghetti squash in half lengthwise. Remove and disregard seeds. Place squash, cut side down in a baking dish with 1/2 cup water. Bake for 30 to 35 minutes, or until soft to touch.

3. Meanwhile, season beef sirloin steak with a sea salt and black pepper.

4. Heat a heavy-bottomed skillet or dutch oven over medium-high heat. When the skillet is hot, add 2 tablespoons ghee.

5. When ghee melts, add beef and brown all the sides, about 4 to 6 minutes. Remove beef from the skillet and set aside.

6. Add remaining 4 tablespoons ghee to the hot skillet. Add yellow onion and white button mushroom and saute, stirring occasionally, for 4 to 6 minutes, or until browned and fragrant.

7. Reduce heat to medium. Pour beef broth into the hot skillet and stir, scraping up any browned bits from the bottom of the skillet.

8. Add heavy cream and browned beef to the pan. Simmer for 15 minutes, or until beef is tender.

9. Remove the skillet from the heat and stir in sour cream.

10. When spaghetti squash is tender, carefully remove halves from the baking dish (hot steam will escape from underneath). Using a metal fork, loosen and scrape squash strands from the shell (about 6 cups total).