Okay, here you go, Umpa! I found this recipe by Paula Deen that sounds pretty good. Can we low carb-itize it? (How'd you like that word I made up?!) Obviously, I wouldn't bother with noodles. Is the flour or a substitute essential? Then use the Alfredo sauce in place of the cream of mushroom?
1 1/2 pounds cubed round steak, cut into thin strips
House Seasoning, recipe follows
All-purpose flour
2 tablespoons olive oil
2 tablespoons butter
1 medium onion, sliced
8 ounces fresh mushrooms, sliced
1 (10 3/4-ounce) can beef broth
1 (10 3/4-ounce) can cream of mushroom soup
Salt and black pepper
1 cup sour cream
Cooked egg noodles
Directions
Sprinkle the steak strips with House Seasoning to light cover them, and then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.
House Seasoning:
1 cup salt
1/4 cup black pepper
Read more at:
http://www.foodnetwork.com/recipes/paula-deen/beef-stroganoff-recipe/index.html#!?oc=linkback
