Beef Stroganoff - Low Carb

This evening capped off a great weekend where I had the opportunity (and gift) to spend one on one time with each of my 3 kids. Only my oldest son came for dinner tonight, and at his request, I made Beef Stroganoff. Rather than using flour to thicken the sauce like my old recipe used, I used cream cheese and it worked beautifully. I served the stroganoff over lightly sauteed zucchini ribbons that I made using a simple regular vegetable peeler. I saute them for a few minutes in a little olive oil in a large nonstick skillet, just until they begin to soften, then season them with a bit of sea salt. Yellow squash works nicely, too. I served a fresh green salad with tomatoes and Parmesan Crisps. It was a delicious meal and nice one-on-one time with him as well. As he switches between football and MTV awards, I thought I'd post a couple of quick photos below. I've included the recipe below, too. Enjoy!

Beef Stroganoff - Low Carb

Ingredients:

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

Directions:

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.