Low-Carb Beef Stroganoff

Recipe by Tarbean
READY IN: 34mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pound meat thin. Cut in strips about 1/4" wide and 2" 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 mushroom 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. Remove meat to a holding plate.
  • Add the butter to the skillet. Reduce heat to medium-low. Add 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 meat and the sour cream and heat through. Adjust seasoning, sprinkle with parsley, and serve immediately.
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