Low-Carb Beef Stroganoff

Serving size,1 1/3 cups. Carbs per serving 5.4 grams.





500 grams beef tenderloin, trimmed well

salt to taste freshly

ground pepper to taste

350 grams small button mushrooms

2 Tablespoons coconut oil

30 grams butter

¾ cup stock or broth

2 Teaspoons Almond Flour

 ¾ cup sour cream

2 Tablespoons freshly chopped parsley




Pound meat thin.

Cut in strips about ¼ inch wide and 2 inches long.

Put on a large plate and sprinkle lightly with salt and pepper. If you have time, refrigerate meat for an hour or longer.

Wipe mushrooms clean with a damp paper towel.

Trim off hard ends of stems.

Heat a large, heavy skillet on medium-high.

Add the oil. Quickly brown the meat in the hot oil on both sides, about 2 minutes total.

Remove meat to a holding plate. Add the butter to the skillet. Reduce heat to medium-low.

Add the mushrooms and cook until tender, about 5 minutes. Add the beef stock and stir to loosen particles on the bottom of the skillet.

Add the flour and stir into the broth. Simmer for about 2 minutes on low. Add the meat and the sour cream and heat through. Adjust seasoning, sprinkle with parsley, and serve immediately