Beef strognoff used to be my favorite meal as a kid and I
still love it. I asked my mum in Brazil over the phone on instructions on how
making it and now came up with my own low carb version. It is so easy and quick
to make and goes really well with cauliflower rice and steamed brocolli or
1 large chopped onion
400/500g of Ribeye steak or equivalent good frying steak
(cut in fine strips)
2x 200g of mushroom in water
1 can of extra thick cream (Full fat Greek yogurt can
also be used instead)
3 tbsp of ketchup
2 tbsp of American type mustard
1 tbsp of Worcester sauce
4/5 tbps of oil, I like using rapeseed oil
Brown your steak strips in oil then place them on a plate
(I place a paper towel on the plate to remove the excess liquid from the meat).
Then fry the chopped onion in the same oil. Once done, add the steak and reduce
it to a medium/low heat.
Add the drained mushroom to the pot and the ketchup,
mustard and Worcester sauce and season to taste.
Last step is to add the extra thick cream when you are
ready to eat, just long enough to heat the mixture up.
The 321 name I gave to it works for me as a reminder of the
amount of tablespoons of sauce I use.Enjoy it.