Pan method — keeps the sauce silky and coats the pasta evenly, just like a fresh skillet stroganoff.
Beef Stroganoff w/ Wholewheat Pasta and Seasonal Veggies
Meal credits 1
Tender strips of beef tossed in a creamy mushroom stroganoff sauce, served with whole wheat pasta and a medley of seasonal veggies. A hearty, protein-packed dish that’s both comforting and balanced.
Ingredients
Beef, tapioca flour, garlic, bay leaf, seasoning, salt, pepper, organic beef broth, mushrooms, carrots, peas, wholewheat pasta, almond milk, heavy cream, oregano, onions.
| Nutrient | Unit | Value | Keto / Paleo |
|---|---|---|---|
| Calories | kcal | 710 | 597 |
| Fat | Grams | 42 | 44 |
| Carb | Grams | 51 | 18 |
| Protein | Grams | 33 | 26 |
Heating Instructions
Add a spoon of sour cream or Greek yogurt before serving for extra richness. Garnish with fresh parsley or black pepper for that final touch.
Heat 2½–3½ minutes on medium-high, covered or vented. Stir halfway through for even heating. Let rest 1 minute before serving.
Not recommended — air fryer will dry out the sauce.
Preheat to 350°F. Transfer to an oven-safe dish, cover with foil, heat 12–14 minutes until hot. Stir gently before serving.
Heat 1 tsp oil or butter in a pan on medium-low. Add pasta, beef, and veggies, toss for 3–4 minutes until hot and creamy.