Sweet Potato Veggie Spaghetti with Beef Stroganoff
Heat 1 tablespoon of butter in a heavy skillet over medium-high heat.
Add the garlic and steak topper, and cook until the mixture is deep golden brown, about 5-7 minutes.
Add the stock and deglaze the pan by scraping the bottom of the pan to release the fond (brown bits stuck to pan). Cook to reduce the liquid by about a third, 3-4 minutes.
Make the cornstarch slurry by mixing just enough beef stock and cornstarch with a fork. Pour the slurry into the skillet, and cook until the sauce thickens, about 1-2 minutes.
Turn off the heat, and stir in the sour cream and Dijon mustard. Add the meatballs and stir until the mixture is hot. Taste and adjust seasonings as you like.
Serve over cooked sweet potato veggie spaghetti noodles, and garnish with green onion.
Ingredients — Serves 8
1 pound meatballs
1 Crazy Fresh Short Cuts Steak Topper
1 heaping tablespoon Dijon mustard
1/2 cup sour cream
2 cups beef stock
Green onion sliced for garnish
1 tablespoon garlic
4 tablespoons butter
1/4 cup cornstarch
2 packages Crazy Fresh Sweet Potato Veggie Spaghetti