Low-Carb Beef Stroganoff

• Gluten free

• Meat

  • 1 lb Beef, steak

• Produce

  • 1 tbsp Chives
  • 8 oz Cremini
  • 1 clove Garlic
  • 1 tbsp Parsley
  • 1 Yellow onion, medium

• Canned Goods

  • 1/2 cup Beef stock

• Condiments

  • 2 tsp Dijon mustard, prepared

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1/2 tsp Sea salt

• Oils & Vinegars

  • 1 tbsp White or red wine vinegar

• Dairy

  • 3 tbsp Butter or ghee
  • 1/2 cup Heavy cream
  • 1/3 cup Sour cream

• Beer, Wine & Liquor

  • 1/4 cup Red wine, dry

Found on simplysohealthy.com

Description

Ingredients

• 3 Tablespoons butter or ghee, divided
• 1 pound beef steak, sirloin or tenderloin, cut into 1/2 inch strips and dried with a paper towel
• 8 ounces cremini, button, shiitake or bella mushrooms, sliced
• 1 medium yellow onion, chopped
• 1 clove garlic, crushed
• 1 Tablespoon white or red wine vinegar
• 1/4 cup dry red wine
• 1/2 cup beef stock
• 1/2 cup heavy cream
• 1/3 cup sour cream
• 2 teaspoons prepared dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon sea salt
• 1 Tablespoon chives, thinly sliced
• 1 Tablespoon parsley, chopped

Directions

• Heat a large skillet over high heat. Add 1 Tablespoon butter. When foaming subsides, add the beef, but do not allow edges to touch. If the beef does not fit in your pan without touching edges, perform this step in batches. Avoid the temptation to move the meat. When the first side is brown, flip the meat. When second side has browned and meat has cooked to desired doneness, remove to a plate. Turn heat to medium-high and add second tablespoon of butter. When butter stops foaming, add the mushrooms. Cook until mushrooms are tender, stirring occasionally. Remove to the plate with the steak. Melt the third Tablespoon of butter in the pan. Add onion and cook, stirring occasionally until the edges are brown and onions are soft and tender. Stir in garlic and cook for 1 minute. Add vinegar to pan and scrape up brown bits at the bottom of pan. When vinegar has almost completely evaporated add the wine and continue deglazing the pan. When wine has almost completely evaporated, add beef stock. Bring to a simmer, stirring occasionally. When beef stock is reduced by about half, add the heavy cream. Simmer liquid until sauce is thick enough to coat a spoon. Transfer steak and mushrooms back to the pan and reheat gently. Stir in sour cream, mustard black pepper, and salt. Heat just enough to warm the sour cream. Remove from heat and add the chives and parsley. Taste and adjust seasoning if desired.