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scd stroganoff

a recipe by
Seattle, WA

One of my first SCD experiments. (A very healthy way of eating that’s required by some health conditions. It restricts types of sugars & carbohydrates, as well as most processed foods. My kid was diagnosed with a condition, IBD, that requires strict adherence to it.) My cutie was worried at the big pile of mushrooms (not a fan of the fungus), but after 2 big bowlfuls, made to sure to emphasize how impressed by the meal. “It looks nothing like stroganoff, but somehow it *tastes* like stroganoff!” This can be enjoyed by anyone, and everyone can benefit from it’s healthy nature!

serves 6-8
prep time 10 Min
cook time 25 Min
method Saute

Ingredients For scd stroganoff

  • 1 1/2 c
    total diced mushrooms (mix crimini & shitake)
  • 1 lg
    onion, diced
  • 4 stalk
    (and leaves) swiss chard, diced
  • 15 clove
    fresh garlic, pressed
  • 1 lb
    ground beef
  • ground
    coriander seed (in a pepper mill)
  • crushed
    dried rosemary
  • freshly
    ground black pepper
  • salt
    to taste
  • 3 1/2 c
    scd plain yogurt
  • 1 lg
    spaghetti squash

How To Make scd stroganoff

  • Bowl of cooked spaghetti squash.
    Pierce spaghetti squash a couple times with a sharp knife & microwave 10-15 minutes. Let rest 10 minutes, then carefully cut open. Scoop out seeds & gunk from the middle with a spoon & discard, then scrape out the squash from the shell with a spoon. Keep warm in a bowl, to serve with the creamy, garlic-y meat sauce on top.
  • Pan with chopped mushrooms & butter, ready to start sautéing.
    Sauté mushrooms in some butter, until they loose most water & start to get crispy brown spots.
  • Pan sautéing mushrooms, onion, and Swiss chard.
    Add in onions & cook till translucent, then add Swiss chard, and then garlic and seasonings. Finally add ground beef, season lightly with salt, and cook thoroughly.
  • Pan with creamy beef & vegetable sauce.
    Remove from heat, cool slightly, then stir in yogurt. You want the yogurt warmed by the residual heat, but not heated to the point of separating. Taste, and adjust seasoning if necessary. Serve on top of spaghetti squash.
  • 5
    Note: SCD plain yogurt can be replaced with regular plain yogurt from the store, if you are not on the diet. SCD yogurt is made with culture strains with NO bifidus/bifidobacterium (B. lactis), and is incubated for at least 24 hours to reduce the milk sugars, including lactose, to almost none. It is a tart yogurt. Currently, there are no commercial versions I am aware of, and it must be made at home. Dannon plain whole milk yogurt can be used as a starter because it has the appropriate cultures, to make your 24-30 hr. incubated SCD yogurt. If you can’t do dairy, a sauce made with cashew butter (or soaked, puréed cashews), water, & dijon mustard or lemon juice, can make a creamy tangy sauce.