* 1 pound (450g) beef sirloin or tenderloin, thinly sliced into strips
* 2 tablespoons olive oil
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 8 oz (225g) white mushrooms, sliced
* 1/2 cup beef broth (ensure it’s low in carbs)
* 1/2 cup heavy cream
* 2 tablespoons sour cream or Greek yogurt (full-fat)
* 2 tablespoons butter
* 1 teaspoon Dijon mustard
* 1 teaspoon paprika
* Salt and pepper to taste
* Fresh parsley, chopped (for garnish)
* Cauliflower rice or zucchini noodles (zoodles) for serving
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the sliced beef and cook for a few minutes until it’s browned. Remove the beef from the pan and set it aside.
2. In the same skillet, add the butter and chopped onions. Sauté the onions until they become translucent.
3. Add the minced garlic and sliced mushrooms to the skillet. Continue to cook until the mushrooms are browned and have released their moisture.
4. Sprinkle paprika over the mushroom mixture and stir to combine.
5. Pour in the beef broth and bring it to a simmer. Let it cook for a few minutes until it reduces slightly.
6. Return the cooked beef to the skillet, add the Dijon mustard, and stir well.
7. Reduce the heat to low, and then stir in the heavy cream and sour cream (or Greek yogurt). Simmer for a few more minutes to heat through and thicken the sauce.
8. Season with salt and pepper to taste.
9. Serve the Keto Beef Stroganoff over cauliflower rice or zucchini noodles (zoodles).
10. Garnish with chopped fresh parsley before serving.
Source: facebook.com/ketomom
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Does anyone on the keto diet know if this would be good poured over riced cauliflower ?
2 Comments
Ingredients:
* 1 pound (450g) beef sirloin or tenderloin, thinly sliced into strips
* 2 tablespoons olive oil
* 1 small onion, finely chopped
* 2 cloves garlic, minced
* 8 oz (225g) white mushrooms, sliced
* 1/2 cup beef broth (ensure it’s low in carbs)
* 1/2 cup heavy cream
* 2 tablespoons sour cream or Greek yogurt (full-fat)
* 2 tablespoons butter
* 1 teaspoon Dijon mustard
* 1 teaspoon paprika
* Salt and pepper to taste
* Fresh parsley, chopped (for garnish)
* Cauliflower rice or zucchini noodles (zoodles) for serving
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat. Add the sliced beef and cook for a few minutes until it’s browned. Remove the beef from the pan and set it aside.
2. In the same skillet, add the butter and chopped onions. Sauté the onions until they become translucent.
3. Add the minced garlic and sliced mushrooms to the skillet. Continue to cook until the mushrooms are browned and have released their moisture.
4. Sprinkle paprika over the mushroom mixture and stir to combine.
5. Pour in the beef broth and bring it to a simmer. Let it cook for a few minutes until it reduces slightly.
6. Return the cooked beef to the skillet, add the Dijon mustard, and stir well.
7. Reduce the heat to low, and then stir in the heavy cream and sour cream (or Greek yogurt). Simmer for a few more minutes to heat through and thicken the sauce.
8. Season with salt and pepper to taste.
9. Serve the Keto Beef Stroganoff over cauliflower rice or zucchini noodles (zoodles).
10. Garnish with chopped fresh parsley before serving.
Source: facebook.com/ketomom
Does anyone on the keto diet know if this would be good poured over riced cauliflower ?