Saturday or “Caturday” as we call it in our house is a good chance to decompress, spend some time with the kitties, do a little prep and get ready for the week ahead with a new keto recipe. We tend to do a meal we are familiar with that is quick and easy so we have more time to do the fun stuff. If you do the same the “Caturday Recipe” series is for you. No videos, no pop ups, no explanation of the mountain we hiked to pick the lettuce… just a plain ole’ fashioned Creamy Beef Stroganoff recipe.
Creamy Beef Stroganoff
Ingredients
- 1 lb (450g) beef sirloin or tenderloin, thinly sliced
- 2 tablespoons unsalted butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced
- 1 cup beef broth
- 1 cup heavy cream
- 2 tablespoons Dijon mustard
- 2 tablespoons Worcestershire sauce
- Salt and pepper to taste
- Chopped fresh parsley for garnish (optional)
Directions
- In a large skillet, melt the butter over medium heat.
- Add the sliced beef to the skillet and cook until browned on all sides, about 5-7 minutes. Remove the beef from the skillet and set aside.
- In the same skillet, add the chopped onion and minced garlic. Cook until the onion is soft and translucent, about 3-4 minutes.
- Add the sliced mushrooms to the skillet and cook until they release their juices and become tender, about 5 minutes.
- Return the cooked beef to the skillet and stir to combine with the onions and mushrooms.
- In a bowl, mix together the beef broth, heavy cream, Dijon mustard, and Worcestershire sauce. Pour the mixture into the skillet with the beef, onions, and mushrooms.
- Bring the mixture to a simmer and cook for 10-15 minutes, or until the sauce thickens and the flavors meld together. Season with salt and pepper to taste.
- Garnish with chopped fresh parsley before serving, if desired.
Makes 4 Servings
Based on Brands and ingredients we use
Per Serving = 72% Fat | 5% Carbs | 23% Protein
