KETO BEEF STROGANOFF

Ingredients:

• 1 lb (450g) beef sirloin or tenderloin, thinly sliced into strips
• 2 tbsp olive oil or butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz (225g) mushrooms, sliced (button or cremini mushrooms work well)
• 1 cup heavy cream
• 1/2 cup sour cream
• 1 tbsp Dijon mustard
• 1/2 cup beef broth (low-sodium)
• Salt and pepper, to taste
• 1/2 tsp paprika (optional, for extra flavor)
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the Beef: In a large skillet, heat 1 tablespoon of olive oil or butter over medium-high heat. Add the beef strips and season with salt and pepper. Sear the beef on both sides until browned, about 1-2 minutes per side. Remove from the skillet and set aside.
2. Sauté Vegetables: In the same skillet, add the remaining tablespoon of olive oil or butter. Add the chopped onion and cook for about 3-4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
3. Add Mushrooms: Add the sliced mushrooms to the skillet and cook until they release their moisture and begin to brown, about 5-6 minutes.
4. Make the Sauce: Pour in the beef broth, heavy cream, Dijon mustard, and paprika (if using). Stir well to combine, then add the sour cream. Reduce the heat to low and let the sauce simmer until it thickens, about 5-7 minutes.
5. Combine with Beef: Add the cooked beef back into the skillet and stir to coat it in the sauce. Let it heat through for another 2-3 minutes.
6. Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh parsley before serving.

Serving Suggestions:

Serve the beef stroganoff over steamed cauliflower rice, zucchini noodles, or spaghetti squash for a low-carb alternative.