Low Carb Skillet Beef Stroganoff

Guest author: Leanne Ely
Website: Saving Dinner

I have TONS of recipes…wrote five cookbooks in a series (Saving Dinner) and have a website with a bunch more.  Here’s a recipe from my low carb book…it’s delicious.

Low Carb Skillet Beef Stroganoff

Serves 4
1 tablespoon olive oil
1 onion — chopped
1 1/2 cups mushrooms–sliced
1 pound top sirloin, sliced thinly
salt and pepper — to taste
2 tablespoons whole wheat flour
1/2 teaspoon thyme
1 cup beef broth
1/2 cup sour cream (to substantially lower fat grams, use low or nonfat sour cream)
4 cups fresh spinach
1 teaspoon paprika

In a skillet over medium high heat, heat the olive oil and saute the onions for about three minutes. Add the mushrooms and keep cooking till the mushrooms begin to lose their liquid. Remove and keep warm. Add the beef and cook till completely browned, salt and peppering as you go.

Drain the fat, if any, and sprinkle the flour over the top of the beef. Add the broth and cook until slightly thickened.

Add back the mushroom mixture and mix well. Season again with salt and pepper and add the thyme finally. Once hot, turn down the heat and add the sour cream. Don’t let it boil, or the sour cream will turn into nasty little curds like cottage cheese and you don’t want that.

Place 1 cup of raw spinach on each plate and top with the stroganoff. The heat from the stroganoff will wilt it nicely. You can saute it first if you like, but it’s good this way. Sprinkle the top with paprika.

Per Serving: 370 Calories; 16g Fat; 26g Protein; 7g Carbohydrate; 2g Dietary Fiber; 78mg Cholesterol; 420mg Sodium. Exchanges: 0 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

LC SERVING SUGGESTIONS: Just add a big salad.

SERVING SUGGESTIONS: Instead of serving it on spinach, serve traditionally on wide noodles.