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[CLICK HERE TO VIEW PRINTING INSTRUCTIONS]
Beef Stroganoff
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Ingredients:
- 1 1/2 pounds beef tenderloin – cut in thin strips
- 2 Tablespoons finely diced or grated white onion
- 4 Tablespoons butter
- 2 Tablespoons olive oil
- 1 1/2 cups beef bouillon (beef broth)
- 1/4 cup sour cream
- 8 Tablespoons heavy cream
- 1/2 teaspoon paprika
- 1/2 teaspoon white pepper
- salt to taste
- 4-6 oz can of sliced mushrooms, drained (optional)
- 1 egg yolk
- 1 package low carb pasta
Sautè beef and onion in butter and oil (mixture of both) in a heavy skillet (about
5 minutes). Slowly add broth to beef, stirring well. Bring to a boil. Combine sour
cream, cream, paprika, pepper and salt. Slowly stir sour cream mixture into beef mixture.
Turn heat to low and bring to a bare simmer. Cook 15-20 minutes, stirring frequently
and never allowing mixture to boil. Beat one egg yolk, then add a bit of the hot
mixture to the yolks. Beat again, add a bit more, then when yolk mixture is
heated, add to balance of sauce to thicken. In last 2-3 minutes add mushrooms
if you are using them.
Serve over cooked low-carb pasta.
Serves 6. 4.5 grams per serving for stroganoff; add pasta carbs
according to package.
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