Keto Beef Stroganoff Soup

• Gluten free

• Meat

  • 2 Beef rump, large

• Produce

  • 2 cloves Garlic
  • 1 Lemon (~ 4 tbsp, juice from
  • 600 g Mushrooms, brown or white
  • 1/4 cup Parsley
  • 1 White or brown onion, chopped (110 g/ 3.9 oz, medium

• Canned Goods

  • 5 cups Bone broth or chicken stock or vegetable stock

• Condiments

  • 1 tbsp Dijon mustard you can make your own

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/4 cup Ghee or lard
  • 2 tsp Paprika
  • 1 tsp Salt

• Dairy

  • 1 1/2 cup Sour cream or heavy whipping cream

Found on ketodietapp.com

Description

Directions

• Place the steaks in the freezer in a single layer for 30-45 minutes. This will make it easy to slice the steaks into thin strips. Meanwhile, clean and slice the mushrooms. When the steaks are ready, use a sharp knife and slice them as thin as you can. Season with some salt and pepper.
• Grease a large heavy bottom pan with half of the ghee. Once hot, add the beef slices in a single layer - do not overcrowd the pan. Quickly fry over a medium-high heat until browned from all sides. Remove the slices from the pan and place in a bowl. Set aside for later. Repeat for the remaining slices.
• Grease the pan with the remaining ghee. Place the chopped onion and minced garlic in the pan and cook until lightly browned and fragrant, for about 2-3 minutes. Add the sliced mushrooms and cook for 3-4 more minutes while stirring occasionally.
• Add Dijon mustard, paprika, and pour in the bone broth. Add lemon juice and bring to a boil. Cook for 2-3 minutes. Add the browned beef slices and sour cream. Take off the heat.
• If using a thickener, add to the pot and stir well. Finally, add freshly chopped parsley. Eat hot with a slice of toasted Keto Bread or let it cool down and store in the fridge for up to 5 days. Enjoy!

Nutrition