Keto Stroganoff Food
BEEF STROGANOFF
Provided by Suzanne Ryan
Number Of Ingredients 12
Steps:
- Heat olive oil in a large saucepan over high heat. Sear the beef for about 5 minutes, flipping half way so that both sides of the meat are browned. Season with salt and pepper.
- Add in the chopped onion and garlic, tossing everything together for about 3 minutes, until onion is soft.
- Pour in the beef broth and make sure to scrape off any of browned bits from the bottom of the pan.
- Add in the sliced mushrooms, stir together and turn heat to low. Let everything simmer for 30 minutes, stirring occasionally.
- In a separate bowl, mix together sour cream, dijon mustard, and xanthan gum. Ladle out about 1/2 cup of the hot beef broth and slowly stir it into the sour cream mixture. (This step is to prevent the sour cream from curdling.)
- Next, pour the sour cream mixture in with the meat and stir until it is fully incorporated. Let everything simmer for a few minutes until sauce has thickened.
- Serve Stroganoff over zucchini noodles and sprinkle with chives, if desired.
Nutrition Facts : ServingSize 1 cup, Calories 418 kcal, Carbohydrate 6 g, Protein 31 g, Fat 27 g, Fiber 1 g
LOW-CARB BEEF STROGANOFF RECIPE BY TASTY
Here's what you need: sirloin steak, kosher salt, pepper, oil, medium white onion, mushroom, beef broth, sour cream, large zucchini, thinly sliced chive
Provided by Joey Firoben
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, season the sirloin liberally with salt and pepper. Toss to coat.
- Heat a bit of oil in a large pot over medium-high heat until shimmering. Place half of the cubed meat in the pan, spacing out to avoid overcrowding. Sear on each side for 1 minute, until well-browned. Transfer the seared beef to a bowl and repeat with the remaining meat.
- Reduce the heat to medium. Add the onion, mushrooms, and a pinch of salt. Sauté until all of moisture has been release from the mushrooms and evaporated and the onions have caramelized, about 12 minutes.
- Add the beef broth and scrape up any browned bits from the bottom of the pan.
- Once the liquid has thickened slightly, mix a few tablespoons of the hot broth with the sour cream in a small bowl--this will temper the sour cream and keep it from curdling. Add the sour cream mixture to the broth and mix until incorporated.
- Once the liquid has thickened slightly, add the seasoned sirloin and any juices that have collected in the bowl.
- Stir the the contents of the pot until the meat has cooked through, about 5 minutes.
- Use a vegetable peeler to slice the zucchini into ribbons.
- Heat a drizzle of oil in a medium pan over medium-high heat.
- Add the zucchini ribbons and a pinch of salt and toss until the zucchini has wilted slightly, about 1 minute. Immediately transfer the zucchini to serving dishes to stop cooking.
- Top the zucchini with the stroganoff and a sprinkle of chives.
- Enjoy!
Nutrition Facts : Calories 473 calories, Carbohydrate 26 grams, Fat 27 grams, Fiber 1 gram, Protein 27 grams, Sugar 10 grams
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