2 Reviews

This is an excellent low carb comfort food recipe- great on a chilly winter night! I'm on Atkins induction, so I left out the mushrooms. You can also use guar or xanthan in placle of the Wondra (I didn't have any in the house.) I served it over steamed buttered cabbage ribbons, and I never even missed the traditional noodles; it was quick, easy, and delicious!

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jenna sais quoi January 10, 2006

This was very easy to make. My meat gave off a lot of liquid and so did the mushrooms, so it was a bit runny the first day, but got better after it set. I also put it with buttered cabbage, which kept the whole meal low carb. I also used fat free broth and sour cream. When I make it again, I will probably add some more spices and herbs and zing it up a bit.

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Artsy Chef February 17, 2007
Low-Carb Beef Stroganoff