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Beef Stroganoff Recipe


Eating low carb is about delicious food! I adore this recipe for beef stroganoff, done over broccoli and full of flavor.

Beef Stroganoff Recipe Ingredients:
2 tsp peanut oil
6oz steak tenderloin
1/2 cup baby bella mushrooms
1/4 cup onions
1 Tbsp butter
2 cloves garlic
1/8 cup white wine
1/8 cup water
1/4 cup sour cream
salt
pepper

Start by heating 1 tsp of peanut oil in a saute pan. Cut the tenderloin into small squares. Sear the steak with a dash of salt and pepper, then remove.

Add a fresh teaspoon of peanut oil to the pan. Slice the mushrooms and onions and put them in. Add in the butter. Cook for 3-4 minutes until the onions become translucent.

Mince the garlic and add it in. Give it a quick browning.

Now pour in the white wine, water, and sour cream. Mix it around thoroughly. Add the steak back in. Add salt and pepper to taste. Simmer for a few minutes to meld the flavors.

We serve this over broccoli for the added texture. You can serve this over pretty much any vegetable - cauliflower, mashed cauliflower, green beans, Brussels sprouts, you name it. The sauce is absolutely delicious and adds flavor to anything else you want to eat.

In Russia, Strovanov was a powerful family name, and it is thought that the dish was initially named after them. The core of the original dish, dating to the 1800s, was beef and sour cream. Really, that's it. Just beef, a bit of mustard, and sour cream.

Whatever you choose to do to the dish after that is up to you! You can add in various spices, you can serve it with all sorts of vegetables, and explore the options.

Interestingly, the idea that it gets served with a starchy base seems to come from the dish's migration to China over the years.

Let me know what types of variations you enjoy with this dish! I grew up adoring beef stroganoff so I've tried probably every style of it you might imagine. I'm always on the lookout for new ideas :).



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Content copyright © 2014 by Lisa Shea. All rights reserved.
This content was written by Lisa Shea. If you wish to use this content in any manner, you need written permission. Contact Lisa Shea for details.

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