* 1 1/2 pounds beef tenderloin – cut in thin strips * 2 Tablespoons finely diced or grated white onion * 4 Tablespoons butter * 2 Tablespoons olive oil * 1 1/2 cups beef bouillon (beef broth) * 1/4 cup sour cream * 8 Tablespoons heavy cream * 1/2 teaspoon paprika * 1/2 teaspoon white pepper * salt to taste * 4-6 oz can of sliced mushrooms, drained (optional) * 1 egg yolk * 1 package low carb pasta (Keto or Proslim) or Egg "noodle" recipe below
Sautè beef and onion in butter and oil (mixture of both) in a heavy skillet (about 5 minutes). Slowly add broth to beef, stirring well. Bring to a boil. Combine sour cream, cream, paprika, pepper and salt. Slowly stir sour cream mixture into beef mixture. Turn heat to low and bring to a bare simmer. Cook 15-20 minutes, stirring frequently and never allowing mixture to boil. Beat one egg yolk, then add a bit of the hot mixture to the yolks. Beat again, add a bit more, then when yolk mixture is heated, add to balance of sauce to thicken. In last 2-3 minutes add mushrooms if you are using them. Serve over cooked low-carb pasta (Keto Pasta or Proslim Pasta) or make... Egg Noodles: Ingredients:
* 3 egg yolks * 3 egg whites * 1 teaspoon cream of tartar * 1/2 teaspoon salt
Beat 3 egg whites with cream of tartar until very stiff. Fold in the egg yolks and salt. Place this mixture on a greased baking sheet with sides (like a jelly roll pan) in case some runs off the sides. Spread evenly into a thin coat. Bake 350 degrees for 10-12 minutes or until lightly browned. Allow to cool slightly, remove with by running a knife under the baked mixture to loosen, and slice into "noodles".
Serves 6. 4.5 grams per serving for stroganoff; add pasta carbs according to package. "Egg" noodles add only a "trace" of net grams of carbohydrate per serving.
