Free shipping on orders $50 or more!

BEEF STROGANOFF

NAME
Beef Stroganoff

DESCRIPTION
On the Mother’s side, I come from an Eastern Europe family. When I was a little girl, she would take me to the Russian Tea Room in Chicago. There, we would dine on foods that she grew up on and talk about her childhood. Creamy Beef Stroganoff was my favorite. There’s something about the rich flavors that just spell out comfort and luxury and the same time.

On cold winter nights, I still love to indulge in Beef Stroganoff. To make it keto, I omit the flour and noodles. I use cream cheese and portabella mushrooms to amp up the fat and add flavor. Actually, I’ve found that I prefer the dish made using my gluten free and low carb recipe. The noodles didn’t add any flavor—they just extended it. Anytime I can increase my vegetable intake, I consider it a win.

If it doesn’t taste good, it’s wrong. My Beef Stroganoff is gluten-free and delicious. 

While Beef Stroganoff might seem expensive to make for a weeknight, it doesn’t have to be. By breaking down a whole beef tenderloin, you come out with the tail and scraps. These pieces can be used in a variety of recipes with a minimum of cost. That’s KetoLuxe.


I enjoy Beef Stroganoff with a bourbon cocktail

Dress in good taste. Order a KetoLuxe tee shirt

PREP
5 minutes

COOK
40 minutes

INGREDIENTS
1 pound raw beef tenderloin, sliced into strips
2 teaspoons Magic Sprinkle
2 tablespoons butter
½ yellow onion, diced
4 cloves garlic, crushed
16 ounces beef bone broth
16 ounces heavy whipping cream
1 tablespoon Worcestershire
4 ounces cream cheese
Pinch nutmeg
Pinch paprika
1 cup sour cream
1 pound baby spinach
2 portabella mushrooms caps, roasted and sliced into strips

DIRECTIONS

  1. Season beef with Magic Sprinkle.
  2. In a large skillet, sauté beef, onion, and garlic in butter. 
  3. When beef is browned and onions softened, add broth and cream.
  4. Reduce by half.
  5. Whisk in Worcestershire and cream cheese.
  6. Reduce until thick.
  7. Remove from heat and stir in nutmeg, paprika, and sour cream.
  8. Place ¼ of spinach in the middle of a plate. Surround by portabellas.
  9. Ladle ¼ sauce atop plate. 
  10. Serve immediately.

YIELD
4 servings

NOTES
This is also delicious with the spinach mixed in.

NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 7 grams
Total carbs: 9 grams
Fiber: 1 gram
Fat: 56 grams
Protein: 38 grams
Calories: 691
Glycemic load: 3

Leave a comment

Name .
.
Message .

Please note, comments must be approved before they are published