Low-Carb Skillet Beef Stroganoff

By glomcrae

370 cal
26 g fat
26 g protein
7 g carb
2 fiber

Ingredients

• 1 T. olive oil
• 1 onion, chopped
• 1 1/2 cup mushrooms, sliced
• 1 lb. top sirloin, sliced thinly
• Salt & pepper to taste
• 2 T. whole-wheat flour
• 1 cup beef broth
• 1/2 t. thyme
• 1/2 sour cream
• 4 cups fresh spinach
• 1 t. paprika

Details

Servings 4

Preparation

Step 1

In a skillet over medium-high heat, heat the olive oil and saute the onions for about 3 minutes. Add the mushrooms and keep cooking till the mushrooms begin to lose their liquid. Remove and keep warm. Add the beef and cook till completely browned; season with salt and pepper to taste as you go.

Drain the fat, if any, and sprinkle the flour over the top of the beef. Add the broth and cook until slightly thickened.

Add back the mushroom mixture and mix well. Season again with salt and pepper and add the thyme. Once hot, turn down the heat and add the sour cream. Don't let it boil, or the sour cream will turn into nasty little curds like cottage cheese; you don't want that.

Place 1 cups of raw spinach on each plate and top with stroganoff. The heat from the stroganoff will wilt it nicely. You can saute the spinach first if you like, but it's good this way. Sprinkle the top with paprika.