Ingredients:
- 1.5 lbs (680g) beef sirloin or ribeye, thinly sliced into strips
- 3 tablespoons olive oil or avocado oil
- Salt and black pepper, to taste
- 1 medium onion, finely chopped (optional, for flavor)
- 2 cups mushrooms, sliced (cremini or button)
- 3 cloves garlic, minced
- 1 cup sour cream
- 1 tablespoon Dijon mustard (check for no carbs)
- 1 teaspoon smoked paprika (optional)
- 1/2 teaspoon dried thyme or rosemary
- Fresh parsley, chopped (for garnish)
Instructions:
1. Prepare the Beef:
- Season the beef strips with salt, pepper, and smoked paprika if using.
2. Cook the Beef:
- Heat 2 tablespoons of oil in a large skillet over medium-high heat.
- Add the beef strips in a single layer; cook for about 2-3 minutes per side until browned.
- Remove the beef from the skillet and set aside.
3. Sauté Mushrooms and Onions:
- In the same skillet, add the remaining 1 tablespoon of oil.
- Add chopped onions (if using) and cook for 2-3 minutes until translucent.
- Add sliced mushrooms and sauté for 5-7 minutes until browned and tender.
- Add minced garlic and cook for another 30 seconds.
4. Combine and Finish:
- Return the cooked beef to the skillet with the mushrooms.
- Stir in Dijon mustard, thyme, and rosemary.
- Reduce heat to low and stir in sour cream until well combined and heated through.
- Do not boil after adding sour cream to prevent curdling; just warm gently.
5. Serve:
- Garnish with chopped fresh parsley.
- Serve hot, optionally with cauliflower rice or sautéed greens for a complete low-carb meal.
Tips & Variations:
- For extra flavor, add a splash of beef broth or dry white wine (if carbs are acceptable).
- Use heavy cream instead of sour cream for a richer sauce.
- Incorporate other low-carb vegetables like spinach or zucchini slices.
Leave a Reply