Servings: 2 · Prep Time: 5 mins · Cooking Time: 17 mins
Total Time: 22 mins
This low carb take on a beef stroganoff has a rich and creamy sauce, loaded with tender steak strips and mushrooms. Perfect served with a side of green vegetables or a portion of cauliflower rice.
- beef sirloin (370g sliced into 1 cm wide strips)
- white mushrooms (2 cups cleaned and sliced)
- balsamic vinegar (1 1/2 tbsp)
- beef stock (1 cup)
- olive oil (1 tbsp)
- butter (1 tbsp)
- garlic (1 clove minced)
- Dijon mustard (1/2 tbsp)
- double cream (1/2 cup)
- red onion (1/2 medium)
Heat the butter in a large pan or casserole dish over a medium heat. Add the onion and mushrooms and sweat until tender. Add the garlic and cook gently until softened and fragrant.
Add the mustard and balsamic and stir well into the mushroom mixture.
Add the stock and bring to a simmer. Simmer for 5 minutes to reduce a little.
Whilst the mushrooms are simmering, heat the olive oil in a frying pan over a medium/high heat. Add the beef strips, cooking until browned all over.
Add the beef to the pan with the mushrooms and stir well. Season if required.
Add the cream to the pan, stir well and bring to a simmer for 5 minutes until the sauce has thickened and reduced and the beef is cooked through.
Scatter with chives to serve.
Low Carb Beef Stroganoff - Quick & Creamy 1.CR2
Low Carb Beef Stroganoff - Quick & Creamy 2.CR2
Low Carb Beef Stroganoff - Quick & Creamy 3.CR2
Low Carb Beef Stroganoff - Quick & Creamy 4.CR2