Low Carb Beef Stroganoff

Note: This is one of the a large number of quick and hassle-free beef recipes that tastes fabulous with minimal effort thanks largely to sour cream. You can fix this meal in less than 30 minutes. Since it is so hassle-free to do - and tastes absolutely delicious - it is a fantastic meal to serve at your dinner parties. The dish is absolutely very best if you use beef tenderloin. There is small waste, and you are better off serving smaller portions than applying a lesser-top quality in larger amounts. This is fantastic served more th an any sort of pasta.

Serving size,1 1/3 cups. Carbs per serving5.4 grams of carb. NUMBER OF SERVINGS: 4.

Ingredients: 1 1/2 pounds beef tenderloin, trimmed nicely salt to taste freshly ground pepper to taste 12 ounces smaller button mushrooms 2 Tablesps coconut oil 1 ounce butter 3/4 cup stock or broth 2 Teasps Wondra flour 3/4 cup sour cream 2 Tablesps freshly chopped parsley (or smaller sprigs)

Pound meat thin. Cut in strips about 1/4 inch wide and 2 inches long. Put on a massive 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 difficult ends of stems. Heat a massive, heavy skillet on medium-high. Add the oil. Easily brown the meat in the hot oil on both sides, about 2 minutes total. Get rid of meat to a holding plate. Add the butter to the skillet. Minimize heat to medium-low. Ad the mushrooms and cook till 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 by way of. Adjust seasoning, sprinkle with parsley, and serve instantly.*

*Sub-Note: If you are not ready to serve the meal promptly soon after you have added the flour and stirred the stock, remove the pan from the heat till you are. (If this is going to take longer than 30 minutes, refrigerate anything till you are ready.) Reheat mushrooms and stock in skillet till bubbly. Proceed with recipe.

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