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Beef Stroganoff (Low Carb)

Beef Stroganoff (Low Carb)
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A rich and creamy low-carb stroganoff with tender beef and mushrooms in a savory sour cream sauce.

Ingredients

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1 tablespoon olive oil
1 1/2 lb (650 g) beef fillet steak, flattened with a meat mallet and cut into strips
3 tablespoons (40 g) butter
1 large onion, sliced
1/2 lb (250 g) chestnut mushrooms, sliced
1/4 cup (30 g) almond flour
2 cups (500 ml) beef stock
1 tablespoon wholegrain mustard
1 cup (200 ml) sour cream
Salt and pepper to taste

Instructions

  1. Heat oil in a skillet. Sear beef in batches, then set aside.
  2. Add butter, cook onions and mushrooms until golden.
  3. Stir in almond flour, then gradually add beef stock, stirring until smooth.
  4. Simmer. Stir in mustard and sour cream until sauce thickens.
  5. Return beef to sauce, stir to combine and heat through.
  6. Serve over mashed cauliflower or low-carb noodles.

Notes

  • Do not overcrowd the pan when searing the beef.
  • To prevent curdling, ensure the sauce is only simmering when adding sour cream.
  • Leftover sauce freezes well for up to 3 months.

Nutrition

Find it online: https://maxketokitchen.com/beef-stroganoff-low-carb/