Beef Stroganoff is a great hearty meal that typically is quite high in Carbs.

Following my 5 step process from the Non Recipe Book, you can enjoy a Low Carb Stroganoff that is actually good for you!

Beef Stroganoff Process

Prep Time: 5 minutes

Cooking Time: 15 minutes

Beef Stroganoff 

https://www.dropbox.com/s/jrodjr91dhrv46i/Screenshot%202015-10-12%2008.31.43.png?dl=0

Ingredients

  • 500g Beef Strips
  • 2 tbsp olive oil
  • 500g Mushrooms
  • 1 Red Capsicum cut in thin strips
  • 1 small onion, chopped
  • 2 cloves garlic, finely sliced
  • 2 tsp smokey paprika
  • 1 tbsp Worcestershire sauce
  • 400g can diced tomatoes
  • 300g light sour cream

Method

  1. Heat oil in a frying pan over medium-high heat.
  2. Add the onion, garlic and beef and cook for 3-4 minutes until browned
  3. Add Mushrooms & Capsicum
  4. Add crushed tomatoes, Worcestershire & paprika.
  5. Simmer for 5 minutes
  6. Remove from heat and stir in the sour cream
  7. Serve with a lemon wedge and fresh parsley.

Beef Stroganoff is a beautiful HOT POT Style meal than is fast to prepare.

 Top with fresh parsley & a wedge of Lemon

Leftovers are amazing the next day for lunch.

Beef Stroganoff can be kept in the fridge for 5 days or frozen for up to 6 months.

Also great with my low carb Cauliflower Mash.

If you love this recipe please comment on my facebook page

Anna’s Low Carb Kitchen 🙂

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