Beef Stroganoff

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Beef tenderloin - cut thin strips
2 tablespoons	30ml	Finely-diced or grated white onion
4 tablespoons	60ml	Butter
2 tablespoons	30ml	Olive oil
1 1/2 cups	355ml	Beef bouillon (beef broth)
1/4 cup	59ml	Sour cream
8 tablespoons	120ml	Heavy cream
1/2 teaspoon	2.5ml	Paprika
1/2 teaspoon	2.5ml	Freshly-ground white pepper
		Salt - to taste
1		Sliced mushrooms - (4 to 6 oz) - drained (optional)
1		Egg yolk
1		Low carb pasta (Keto or Proslim)
		= (or Egg "noodle" recipe below)
		Egg "noodles"
3		Egg yolks
3		Egg whites
1 teaspoon	5ml	Cream of tartar
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

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 to 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 to 3 minutes add mushrooms if you are using them.

Serve over cooked low-carb pasta (Keto Pasta or Proslim Pasta) or make...

Egg "Noodles": Beat 3 egg whites with cream of tartar until very stiff. Fold in the egg yolks and salt. Place this mixture on a greased baking sheet with sides (like a jelly roll pan) in case some runs off the sides. Spread evenly into a thin coat.

Bake 350 degrees for 10 to 12 minutes or until lightly browned. Allow to cool slightly, remove with by running a knife under the baked mixture to loosen, and slice into "noodles".

This recipe yields 6 servings; 4.5 carb grams per serving for stroganoff; add pasta carbs according to package. Egg "noodles" add only a "trace" of carbs per serving.

Source:
Low Carb Recipes at http://www.lowcarbluxury.com

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