This is how I usually put this famous dish together…..pretty simple, actually. Takes under an hour to prepare. We low-carbers can serve it over low-carb noodles (I can highly recommend Al Dente’s “Carba-Nada” fettucini noodles), shredded stir-fried cabbage or mashed cauliflower. I don’t care for it much on zucchini noodles, but you might like it that way. This recipe is suitable for Induction if served over the cauli-mash and the red wine is omitted.
1 lb. sirloin steak, trimmed & cut in thin strips
4 T. butter, unsalted
4 oz. onion, chopped
8 oz. mushrooms, sliced
1 c. beef broth (or deglaze the skillet with water)
¼ c. red wine (omit if still in Atkins Induction)
½ c. sour cream
xanthan gum or your favorite thickener
Low-carb noodles or veggie “noodles” of your choice
DIRECTIONS: In a large non-stick skillet or wok, brown the onion. Add meat strips and continue searing until nicely browned. Add mushrooms at this point. Saute for a few more minutes until they, too, are done. Lower heat to lowest setting. Add beef broth & red wine. Simmer 5-10 minutes to blend flavors. Cover with lid and simmer (or bake at 350º ) for 30 minutes or so. Check and stir occasionally during cooking. Slightly thicken with a very light dusting of xanthan gum or your favorite thickener, whisking continuously between additions. Right before serving, with fire off, remove lid and gently stir in sour cream. Lower heat and simmer just a few minutes. Do not let boil after adding sour cream or it can curdle and be visually off-putting. Serve over buttered stir-fried cabbage shreds, cooked zucchini noodles, Carba-Nada noodles or mashed/riced cauliflower.
NUTRITIONAL INFO: Please note the numbers below do not reflect the veggie or noodles you serve this on. The numbers below are for the meat sauce only.
Serves 4, with each serving containing:
21.9 g fat
5.6 g carbs, 83 g fiber. 4.82 NET CARBS
28.8 g protein
313 mg. sodium