Net Carbs
Prep Time: 25 Minutes
Style: Other
Cook Time: 15 Minutes
Phase: Phase 2









How are Net Carbs Calculated?


  • 0.25 Cup Sour Cream (Cultured)
  • 3 Oz Mushroom Pieces and Stems
  • 0.5 Cup, chopped Onions
  • 1 Tablespoon Unsalted Butter Stick
  • 2 Tbsp Canola Vegetable Oil
  • 2 Oz Red Table Wine
  • 0.13 Tsp Salt
  • 1 Serving Dijon Mustard
  • 1 Cup Beef Broth, Bouillon or Consomme
  • 20 Oz, boneless, raw (yield after cooking) Steak
  • 0.13 Tsp Black Pepper


  1. Heat oven to warm setting. Sprinkle meat with salt and pepper.
  2. In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven.
  3. Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates.
  4. Add wine; cook 5 minutes. Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce. Stir in sour cream and mustard. Add meat and accumulated juices.
  5. Reduce heat to low and cook 2-3 minutes, until meat is heated through. Season to taste with salt and pepper.

How to Calculate Net Carbs

In order to calculate Net Carbs of any whole food item, it's a simple calculation based on the Nutrition Facts panel:

Total Carbohydrates - (Minus) Dietary Fiber = (Equals) Net Carbs

For low carb products sweetened with sugar alcohols (ie: glycerin, maltitol, etc), refer to the Nutrition Facts panel of the product:

Total Carbohydrates - (Minus) Dietary Fiber - (Minus) Sugar alcohol = Net carbs

This reflects the fact that Dietary Fiber doesn't impact blood sugar levels. Sugar alcohols also have a negligible impact on blood sugar, they too are subtracted from total carbs to yield the Net Carb count.