Low Carbohydrate Recipe
Beef Stroganoff with round steak and tomatoes, salt, onion, and bouillion or broth or go all out and make the supreme beef tenderloin variation.
1/2 pound round steak
1 tin whole tomatoes
1/2 teaspoon salt
1/2 onion, chopped
3 tablespoons oil
1/2 cup bouillion or broth
Saute the onion in the butter. Remove from the pan with a slotted spoon.
Brown the meat in the same pan. Add tomatoes, bouillion and onions to the meat.
Reduce heat and cook slowly until tender, about 45 minutes.
Yield: 2 servings. Total carbs: 26 g.
Supreme Beef Tenderloin Stroganoff
A quick and easy variation 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 dinner parties. This is great served over any type of pasta.
1-1/2 pound beef tenderloin, trimmed well
Salt to taste
Freshly ground pepper to taste
12 ounces small button mushrooms
2 tablespoons coconut oil
1 ounce butter
3/4 cup stock or broth
2 teaspoons Wondra flour
3/4 cup sour cream
2 tablespoons 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. Meanwhile, 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.
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.
Nutrition information per serving:
Recipe makes 4 servings, serving size 1-1/3 cup. Carbs per serving: 5.4 grams.