LOW CARB Beef Stroganoff (makes 4 servings)
1 pound lean ground beef
2 T olive oil
1 small onion chopped (12 net carbs – maybe substitute chopped green onions 4 grams in one cup)
2 T almond flour
1 ½ cups beef broth (3 g carbs - or use the powder cubes to make your own – 0 carbs)
¼ tsp black pepper
1 tsp Worcestershire sauce (1 g carbs)
1 ½ cup sliced mushrooms
¼ cup sour cream
2 packages Shirataki Tofu Fettuccine noodles
1 tablespoon butter
salt and pepper to taste
parsley for garnish
Directions: Crumble and brown the beef in the skillet. (or form into small meatballs and use olive oil to brown them). Remove and keep warm. Add onion to skillet (use olive oil now if you didn’t make the meatballs) and cook until tender and beginning to brown. Add flour, mix well, and cook until beginning to brown. Add beef broth, stir well, and cook until slightly thickened. Add pepper, Worcestershire sauce, and mushrooms, and cook until mushrooms are tender. Stir in sour cream, and then add meat (or meatballs). Cook until heated through, but do not boil. Taste sauce and correct seasonings, if necessary. Rinse the noodles well and saute in melted butter for 5-10 minutes, salt and pepper the noodles to taste. Plate the noodles and pour the meat on top and garnish with parsley, serve.
***If this recipe were to be made with regular onions and white flour instead of almond flour, it would still only have 10 g of carbs per serving. BUT, I would not recommend using the white flour.
