Keto Beef Stroganoff

Ingredients

• 1 lb Beef sirloin, thinly sliced
• 8 oz Cremini mushrooms, sliced
• 1/2 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 cup Beef broth
• 1 cup Sour cream
• 2 tsp Dijon mustard
• 1/2 tsp Xanthan gum
• 2 tbsp Olive oil
• to taste Salt and pepper

Instructions

1. 1Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, about 400°F (200°C). Add the 1 lb of beef sirloin, sliced thinly, and cook until it is browned on all sides, about 2-3 minutes per side. Use tongs to remove the browned beef from the skillet and place it on a plate, setting it aside for later.
2. 2Add the 1/2 medium onion, chopped, and the 8 oz of cremini mushrooms, sliced, to the same skillet. Cook, stirring occasionally, until the onions are softened and the mushrooms have released their liquid and started to brown, about 5 to 7 minutes. Add the 2 cloves of garlic, minced, and cook for 1 minute more until you can smell its fragrance.
3. 3Pour the 1 cup of beef broth into the skillet. Bring the liquid to a gentle simmer, then gradually whisk in the 1/2 teaspoon of xanthan gum until it is fully incorporated and the sauce begins to thicken. Reduce the heat to low.
4. 4Stir in the 1 cup of sour cream and the 2 teaspoons of Dijon mustard until well combined. Be careful not to let the sauce boil after adding the sour cream, as it can curdle. Season the sauce with salt and pepper to your preference.
5. 5Return the reserved 1 lb of browned beef sirloin to the skillet with the sauce. Stir gently to coat the beef and allow it to heat through for about 2-3 minutes. Ensure the beef is warmed but do not let the mixture boil.
6. 6Serve the Keto Beef Stroganoff immediately.

Substitutions

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