Primal Beef Stroganoff

I'm wanting to know if anyone here has primalized beef stroganoff? Is tomato paste even primal?

I have never put tomato paste in stroganoff - just onions, beef, caraway, paprika and sour cream stirred in.And it is delish with kidneys instead of beef....

I've never seen stroganoff with tomato paste, but there's no reason that a good quality tomato paste wouldn't be primal. It's essentially just cooked down, condensed tomato goodness. In fact, the variety I have in my cupboard has one ingredient: organic tomatoes.

I need to look at my Betty Crocker cookbook. This is the one from 1954, still one of my prized possessions that I received after mom passed. I could swear it has tomato paste in it. Now, it's been 22 years since I've made it. I need to look through this tonight and see what I can do with it. I just really have a yen for this right now and not sure why.

Either way, tomato paste is fine as long as it doesn't have any non-primal stuff added to it. I'd suggest going with plain and avoiding the pre-seasoned types.

I never buy the pre-seasoned stuff. I find that to be a waste really.

To primalize it, I'd reduce the sauce and add extra sour cream (so that you don't have to thicken with flour) and serve over mashed cauli instead of noodles.

[QUOTE=geostump;404377]I need to look at my Betty Crocker cookbook. This is the one from 1954, still one of my prized possessions that I received after mom passed. I could swear it has tomato paste in it. Now, it's been 22 years since I've made it. I need to look through this tonight and see what I can do with it. I just really have a yen for this right now and not sure why.[/QUOTE]

Um... stroganoff has never had tomato paste in it. But then again, we're talking about Betty Crocker. I wouldn't trust that source.

Primal Stroganoff (as long as you eat dairy), per person:

8 oz. ground beef
1/2 medium yellow onion, cut in strips
4 ounces crimini mushrooms, sliced
1/2 cup white wine or dry sherry
1/4 cup sour cream
1/4 cup heavy cream
1 TB butter
Nutmeg and black pepper to taste

Melt butter in skillet. Fry beef, onion, and mushrooms in skillet over medium-high heat. When beef is mostly browned and onions and mushrooms have wilted, season with nutmeg and pepper. Add white wine/sherry; reduce heat to medium. Cook for 5 minutes. Add sour cream and heavy cream to beef and vegetable mixture. Toss to combine. Serve immediately.

Serves 1-2.

Nutrition facts:
Calories: 523
Fat: 43g
Cholesterol: 140mg
Sodium: 113mg
Carbs: 9g
Sugars: 3g
Fiber: 1g
Protein: 23g

Thanks Griff. That's pretty much what I remember. Thinking about making that for lunch tomorrow.

The recipe I have calls for sour cream and tomato paste as well (only like 1 Tablespoon of tomato paste though). I think it gives it a good tangy taste...I also add a lot of dill. Pretty darn good...I serve it over roasted butternut squash. Yum!