Beef Stroganoff

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

Serves 4


  • 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.