Beef Stroganoff
Beef Stroganoff
Meatballs
- 1 lb ground beef
- 1 egg
- 1/4 c almond flour
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp Worcestershire
- 2 tbsp butter (for frying)
- 1 tbsp parsley
Sauce
- 1 tbsp butter
- 2 c sliced mushrooms
- 1 c sliced onions
- 1 1/2 c beef broth
- 3/4 c sour cream
- 1/4 tsp xanthan gum
- S&P
- Combine meatball ingredients (except butter) and mix well; form into 12 balls.
- Heat 2 tbsp butter in large nonstick saute pan. Cook meatballs on medium heat until browned on all sides and cooked through (2-3 minutes per side). Remove and set aside.
- Add 1 tbsp butter to pan; saute mushrooms, onions and garlic until golden and fragrant. Remove and set aside.
- Add beef broth to the pan and srape the bottom to get all the yummy bits off. Whisk in your sour cream and xanthan gum until smooth.
- Add back the meatballs, mushrooms, onions, and garlic. Simmer on low for 20 minutes. Season with S&P. Garnish with parsley right before serving.
Nutrition per 3 meatballs and 1/2 c sauce: +/- 6g net carbs 450 calories
Main Course