Beef Stroganoff - Low Carb
1 lb. sirloin steak, sliced into thin strips
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
2 Tablespoons olive oil
2 cups sliced fresh mushrooms, cooked
1/2 cup diced onion
1 minced clove garlic
2 Tablespoons butter
3 ounces softened cream cheese (brick style)
1 Tablespoon tomato paste
1 cup beef broth or stock
1 cup sour cream
2 Tablespoons dry white wine
Hot buttered yellow squash or zucchini noodles
Season beef with salt and freshly ground black pepper. Saute in large skillet over medium-high heat in olive oil until cooked and slightly browned.
Add onion and garlic to meat mixture; cook until tender, about 5 to 6 minutes. Add cooked mushrooms. Transfer meat and vegetables from skillet to a bowl or platter; set aside.
Add 2 Tablespoons butter to the pan drippings; add cream cheese and stir until melted. Add tomato paste and whisk until smooth and blended with cream cheese. Add beef broth and whisk to combine; cook and stir over medium heat until thickened and bubbly. Return meat and mushroom mixture back to the skillet; mix well. Stir in sour cream and dry white wine, cooking on low to medium heat until heated through and just begins to simmer and bubble (DO NOT BOIL). Serve over hot buttered yellow squash or zucchini noodles.
*Note: If desired, chicken stroganoff can be made by substituting beef with boneless chicken breast and beef stock with chicken stock.
Post a Comment