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Recipes    |
Low Carb Beef Stroganoff
1 1/2 lb Flat Iron Steak, cubed 1 tablespoon canola oil 2 cups fresh mushroom slices 1/2 cup fresh chopped green onion 1/3 cup Garlic Flakes 1/2 teaspoon Mediterranean Oregano 1/2 teaspoon Sea Salt 1/2 teaspoon Thyme Leaf 1/4 teaspoon Ground Black Pepper Medium Grind 1 Bay Leaf 1 1/2 cup low fat beef broth 1/3 cup cooking sherry 8 oz Sour Cream, light 1/4 cup water , cold 2 tablespoon cornstarch 1 tablespoon Parsley Directions: 1. Trim fat from meat and cut into 1 inch pieces 2. Place oil in a large nonstick skillet on medium to high temperature until brown on all sides 3. Drain off fat and set aside 4. In a 4 quart slow cooker place mushrooms, green onions, garlic, oregano, salt, thyme, pepper and bay leaf 5. Add meat 6. Add beef broth and sherry over top 7. Cover slow cooker and cook on low for 8-10 hours or on high for 4-5 hours 8. Remove bay leaf 9. Put heat onto high if cooked on low 10. In a medium bowl combine sour cream, water and cornstarch 11. Add 1 cup of the hot liquid from the slow cooker and stir 12. Add to cooker and stir 13. Cover cooker and cook until thickened, about 30 minutes 14. When serving, sprinkle with parsley Serves: 4 Prep Time: 30 minutes |
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