This delicious beef stroganoff recipe is perfect for a quick weeknight dinner. Ready to serve in 20 minutes, it’s wonderfully rich and tangy and so easy to make. Low carb and gluten-free.
Sirloin Steak | Olive Oil | Butter Onion | Mushrooms | Garlic Flour | Beef Broth | Dijon Mustard Worcestershire Sauce | Sour Cream Heavy Cream | Salt | Pepper
Season steak strips and brown for 30 seconds untouched. Turn quickly and brown on the other side for 30 seconds, again without stirring. Set steak aside and melt butter, then cook mushrooms and onions until golden brown.
Next, sauté garlic until fragrant, then slowly add in flour, broth and heavy cream, while stirring. Then temper the sour cream with some sauce, and stir it into the pan, along with Dijon mustard, salt and pepper.
Bring to a simmer until the sauce thickens, then add the beef back into the pan. Serve over egg noodles, pasta, rice, or a low carb option like spaghetti squash, zoodles, or cauliflower rice.
ENJOY!
Sprinkle with parsley, chives or green onions.