I’ve been getting a lot of “paleo” and “whole30” clients lately, meaning people who do not eat grains, legumes (including peanuts) and often no dairy, except butter. All meat should be organic and red meat/dairy should be grass-fed to ensure proper omega-6:omega-3 fatty acid ratios, so as to prevent inflammation. Unlike the original Atkins diet (another grain-free, low carb diet), paleo and Whole30 diets emphasize eating plenty of vegetables and high quality proteins, while limiting processed foods, such as deli meats, bacon, etc.
Sauerkraut and yogurt add tang and probiotics, while matching perfectly with this Hungarian-style dish. If you have higher caloric/carbohydrate needs, serve this with egg noodles rather than spaghetti squash.
*Note that this only serves 2-3 people, so you may need to double the recipe if you have guests or a family.
For the Beef and Mushrooms:
1 tablespoon olive oil
½ yellow onion, cut into 1/4″ strips
3 cloves garlic, minced
1 large shallot, minced
8 ounces cremini or button mushrooms, sliced 1/4″ thick
1 tablespoon sweet paprika
1/8 teaspoon grated nutmeg or 1/4 teaspoon ground allspice
2 sprigs fresh tarragon, picked or 1 teaspoon dried tarragon
1/2 cup red wine
1/3 cup low sodium beef or vegetable broth
1 1/2 teaspoons salt
10 turns of black pepper
.6 lb sirloin or flank steak, cut against the grain into 2″ strips, 1/4″ thick
1/3 cup fresh picked dill, coarsely chopped
baked spaghetti squash or egg noodles
sauerkraut or vinegary sautéed cabbage
Bulgarian yogurt or whole Greek yogurt (or a spritz of lemon juice if dairy-free)
What to do:
In a cast iron skillet or medium dutch oven, heat olive oil over medium heat and sauté the onion, garlic and shallot until soft, about 5 minutes. Next, add the mushrooms and brown, stirring occasionally. Once you get some nice color, add the paprika, nutmeg or allspice, tarragon and red wine. Bring to a boil, then reduce heat to medium-low and simmer, until most of the wine is evaporated.
Add broth, salt, pepper and beef. Bring to a boil, then reduce heat to low and simmer 5 minutes. Stir in dill.
Serve over spaghetti squash and sauerkraut. Top with yogurt.