8 grams of carbs per serve
- 1/4 cup olive oil
- 1 small Onion diced
- 2 cloves garlic crushed
- 2 teaspoons dried thyme
- 1.5 kg beef brisket thinly sliced
- 1-2 teaspoons Salt
- 1 teaspoon Pepper
- 1/4 cup tomato paste
- 1/4 cup Red Wine Vinegar
- 2 cups Beef Stock
- 500 g mushrooms sliced
- 1 cup Sour Cream
Place a large saucepan over high heat. Add the oil, onion, garlic and thyme.
Saute until the onion is starting to turn translucent. Add the beef, salt and pepper and saute until browned.
Add the tomato paste and cook out for 5 minutes.
Add the red wine vinegar and stir well. Allow to cook for 5 minutes.
Add the beef stock and bring to a simmer. Simmer uncovered for 1 hour.
Add the mushrooms and continue to simmer for another hour.
Remove from the heat and stir through the sour cream.
Taste and add additional salt and pepper if desired.
Serve immediately with a side of Buttery Cauliflower Mash.