Low Carb Beef Stroganoff

lowcarbbeef2.jpg

Delish Low Carb Beef Stroganoff

One of my favorite memories when I was young was eating beef stroganoff at my Aunt Gale's big house. I thought I was a princess sitting at their table next to a big window that overlooked their woods. As time went on and my life concerns changed from childish things to my waistline, I very rarely have eaten beef stroganoff because there's pasta (ugh, adulthood sucks). Needless to say when I made this dish, I was so excited to relive a childhood memory and also not worry about carbs.

Not only is this recipe absolutely delicious and tastes like the original, it lasts a long time and is fairly inexpensive to make.  Check out my rendition below. 

  • two large beef rumps (sirloin)
  • large package of white mushrooms (1.4 lbs)
  • 1/4 cup of olive oil
  • 3 garlic cloves minced
  • 1 medium Vidalia (or yellow) onion
  • 5 cups chicken stock or vegetable stock 
  • 1 fresh lemon squeezed 
  • 1 1/2 heavy whippping cream
  • 1 tbsp dijon mustard
  • 1/4 fresh parsley (optional)
  • salt, pepper to taste
  • dash of smoked paprika (seriously just a dash)
  • 1/2 cup of Garbanzo bean flour for thickener

Directions:

Freeze the sirloin for 30 - 45 min to ensure slicing is easy. While sirloin is freezing, dice onion and mushrooms. Take sirloin out of freezer and slice into thin slices. Place meet in soup sized pot with the olive oil and stir until cooked thoroughly. Remove beef and place it on the side for later. Don't drain fat or olive oil, but place onions and mushrooms into mixture until soft. 

After mushrooms/onions are cooked, stir in dash of paprika, salt, pepper, and dijon mustard. Then proceed to pour chicken or vegetable broth in adding fresh lemon juice. Cook for 5 minutes, stirring occasionally. Add beef and heavy whipping cream. Stir thoroughly. Add the Garbanzo bean flour, stir vigorously. 

Serve while hot with choice of any side. I would suggest home made sourdough (despite its significant carbohydrate content, sourdough bread has a glycemic index around 53 -- making it a low-glycemic-index food. Meaning, it doesn't settle into your middle section like other breads). 

Keep refrigerated  up to 5 days or freeze. 

Enjoy! Let me know what you think.