Keto Beef Stroganoff
3.2g
Net Carbs
30.4g
Protein
31.7g
Fat
0.5g
Fiber
436
Calories
Cooking tip: Browning the meat seals in moisture, but be sure not to overcook it or it will be dry.
Ingredients:
- 1/2 cup chopped Onions
- 20 ounces Beef Inside Skirt Steak (Trimmed to 1/4" Fat)
- 1 teaspoon Dijon Mustard
- 2 ounces Red Table Wine
- 1 tablespoon Unsalted Butter Stick
- 1/8 teaspoon Salt
- 1/8 teaspoon Black Pepper
- 3 ounces Mushroom Pieces and Stems
- 1/4 cup Sour Cream (Cultured)
- 2 tablespoons Canola Vegetable Oil
- 1 cup Beef Broth, Bouillon or Consomme
Directions:
- Heat oven to warm setting. Sprinkle meat with salt and pepper, and slice against the grain into ½-inch thick by 2-inch long strips.
- 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.
- Reduce heat to medium and melt butter in skillet; add diced yellow onion and cook 3 minutes, until softened. Add sliced mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates.
- 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.
- Reduce heat to low and cook 2-3 minutes, until meat is heated through. Season to taste with salt and pepper. One serving is roughly ¾ cup stroganoff.
