Ingredients:2 hot dogs
1 Tbsp butter
1/2 small yellow onion, chopped
1/4 cup sour cream
1/4 cup water
1 tsp fresh parsley
canola oil
4oz baby spinach
Melt the butter in a frying pan. Chop the hot dogs into rounds, along with the chopped onions, and saute them for five minutes until nicely browned.
Now add in the sour cream and the water. Cook until the liquid reduces down into a nice, creamy sauce.
If you want to serve this with spinach, like I like to do, in a separate pan start with canola oil. Heat that, and then add in the spinach. Saute it down until it reduces and is bright green.
Put the spinach into a low, wide bowl and add the hot dog stroganoff over the top of it.
In terms of the carbs, you probably get 1g from the spinach. The onion is about another 1g. So it really comes down to the sour cream you are using. Make sure you look at the labels of the sour creams, and choose the one that is lowest in sugars.
Another note here - hot dogs vary wildly in terms of the added chemicals and preservatives they have in them. It's best to look for the ones that are as natural as possible. Yes, they might not last months in the fridge, but the health benefits are worth it.
Stroganoff as a recipe is Russian in origin, and dates at least back to the 1800s. On the other hand, hot dogs are a close cousin of sausages, which have been around since the middle ages. The idea of storing and preserving meats had great value in cultures where refrigerators did not exist!
I'd love to hear your thoughts about what else to serve your hot dog stroganoff over. Green beans seems like a sure-fire winner, as does broccoli and cauliflower. You want something to absorb that yummy sauce with!
Lisa Shea's Library of Low Carb Books
