Beef Stroganoff with green beans!

Ingredients

• 1 lb Ground Beef (80 % lean, preferably fresh)
• 1 lb Italian Style Pork Sausage (Removed from casings, seasoned with fennel and herbs)
• 1 tsp Granulated Garlic (Adds a robust garlic flavor without moisture)
• 1 tsp Pink Himalayan Salt (Season to taste; preferred for keto cooking)
• ½ tsp Black Pepper (Freshly ground)
• 1 medium Onion (Diced)
• ½ Green Bell Pepper (Diced; optional but adds color)
• 8 oz Mushrooms (Sliced; any variety works)
• 2 cans Canned Cut Green Beans (14.5 oz each, drained)
• 4 oz Cream Cheese (Half of an 8‑oz block, softened)
• 1 cup Heavy Whipping Cream (Full‑fat, 8 fl oz)
• 1 cup Shredded Mozzarella Cheese (For topping; can use cheddar or a blend)

Instructions

1. Prep Vegetables

   Dice the onion, halve the green bell pepper and dice it, and slice the mushrooms. Set aside.

   Time: PT7M

2. Season the Meat

   In a small bowl combine the ground beef, pork sausage, granulated garlic, pink Himalayan salt, and black pepper. Mix until evenly seasoned.

   Time: PT2M

3. Brown the Meat

   Heat the cast‑iron skillet over medium‑high heat. Add the seasoned meat mixture, breaking it up with a wooden spoon. Cook until fully browned, about 8 minutes. Drain any excess grease.

   Time: PT8M

   Temperature: Medium‑high heat

4. Sauté Vegetables

   Add the diced onion, green pepper, and sliced mushrooms to the skillet. Sauté until the onion becomes translucent and the mushrooms release their moisture, about 5 minutes.

   Time: PT5M

   Temperature: Medium heat

5. Incorporate Cream Cheese

   Reduce heat to medium. Add the half‑block of cream cheese, stirring until completely melted and incorporated.

   Time: PT2M

   Temperature: Medium heat

6. Add Heavy Cream

   Pour in the cup of heavy whipping cream, stirring continuously. Let the mixture simmer gently for 3 minutes until the sauce thickens slightly.

   Time: PT3M

   Temperature: Medium heat

7. Combine Green Beans

   Stir in the drained canned green beans, mixing until evenly coated with the creamy sauce. Cook for another 3 minutes to heat through.

   Time: PT3M

   Temperature: Medium heat

8. Melt Cheese Topping

   Sprinkle the shredded mozzarella over the top, cover the skillet with its lid, and let sit for 2 minutes until the cheese melts.

   Time: PT2M

   Temperature: Medium heat

9. Portion and Cool

   Divide the stroganoff into 5 meal‑prep containers. Allow to cool for about 10 minutes before sealing and refrigerating.

   Time: PT10M

Nutrition Facts

Calories

887

Protein

39 g

Carbohydrates

7 g

Fat

55 g

Fiber

5 g