| Low-Carb
Beef Stroganoff
by Adrian Kennelly
Note: This is one of the many
quick and easy beef recipes that tastes fabulous
with minimal effort thanks largely to sour cream.
You can fix this meal in less than 30 minutes.
Because it is so easy to do - and tastes absolutely
delicious - it is a great meal to serve at your
dinner parties. The dish is absolutely best if
you use beef tenderloin. There is little waste,
and you are better off serving smaller portions
than using a lesser-quality in larger amounts.
This is great served over any type of pasta.
Serving size,1 1/3 cups. Carbs
per serving5.4 grams of carb. NUMBER OF SERVINGS:
4.
Ingredients: 1 1/2 pounds
beef tenderloin, trimmed well salt to taste freshly
ground pepper to taste 12 ounces small button
mushrooms 2 Tablesps coconut oil 1 ounce butter
3/4 cup stock or broth 2 Teasps Wondra flour 3/4
cup sour cream 2 Tablesps freshly chopped parsley
(or small sprigs)
Pound meat thin. Cut in strips
about 1/4 inch wide and 2 inches long. Put on
a large plate and sprinkle lightly with salt and
pepper. If you have time, refrigerate meat for
an hour or longer. Wipe mushrooms clean with a
damp paper towel. Trim off hard ends of stems.
Heat a large, heavy skillet on medium-high. Add
the oil. Quickly brown the meat in the hot oil
on both sides, about 2 minutes total. Remove meat
to a holding plate. Add the butter to the skillet.
Reduce heat to medium-low. Ad the mushrooms and
cook until tender, about 5 minutes. Add the beef
stock and stir to loosen particles on the bottom
of the skillet. Add the flour and stir into the
broth. Simmer for about 2 minutes on low. Add
the meat and the sour cream and heat through.
Adjust seasoning, sprinkle with parsley, and serve
immediately.*
*Sub-Note: If you are not
prepared to serve the meal promptly after you
have added the flour and stirred the stock, remove
the pan from the heat until you are. (If this
is going to take longer than 30 minutes, refrigerate
everything until you are ready.) Reheat mushrooms
and stock in skillet until bubbly. Proceed with
recipe.
About The Author
Adrian Kennelly
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intact.
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recipes, please visit http://library.directorygold.com/food/lowcarb |
