Low Carb Beef Recipes

Ingredients:

1 1/2 lb beef tenderloin, cut thin strips
2 tbsp finely-diced or grated white onion
4 tbsp butter
2 tbsp olive oil
1 1/2 cup beef bouillon (beef broth)
1/4 cup sour cream
8 tbsp heavy cream
1/2 tsp paprika
1/2 tsp freshly-ground white pepper
1 salt, to taste
1 can sliced mushrooms - (4 to 6 oz), drained (optional)
1 egg yolk
1 package low carb pasta (keto or proslim)
1 = (or egg noodle recipe below)
1 === egg noodles ===
3 egg yolks
3 egg whites
1 tsp cream of tartar
1/2 tsp salt

Instructions:

Sautè beef and onion in butter and oil (mixture of both) in a heavy skillet
(about 5 minutes). Slowly add broth to beef, stirring well. Bring to a
boil.

Combine sour cream, cream, paprika, pepper and salt. Slowly stir sour
cream mixture into beef mixture. Turn heat to low and bring to a bare
simmer. Cook 15 to 20 minutes, stirring frequently and never allowing
mixture to boil.

Beat one egg yolk, then add a bit of the hot mixture to the yolks. Beat
again, add a bit more, then when yolk mixture is heated, add to balance of
sauce to thicken. In last 2 to 3 minutes add mushrooms if you are using
them.

Serve over cooked low-carb pasta (Keto Pasta or Proslim Pasta) or make...

Egg "Noodles": Beat 3 egg whites with cream of tartar until very stiff.
Fold in the egg yolks and salt. Place this mixture on a greased baking
sheet with sides (like a jelly roll pan) in case some runs off the sides.
Spread evenly into a thin coat.

Bake 350 degrees for 10 to 12 minutes or until lightly browned. Allow to
cool slightly, remove with by running a knife under the baked mixture to
loosen, and slice into "noodles".

This recipe yields 6 servings; 4.5 carb grams per serving for stroganoff;
add pasta carbs according to package. Egg "noodles" add only a "trace" of
carbs per serving.

Servings: 6