Russian cuisine

Easy

Low Carb Beef Stroganoff

Low Carb Beef Stroganoff is a healthy dish that is hearty, and creamy with mushrooms and sour cream. This easy dish is quick and simple, perfect for a dinner.

Chef Enrico Alaggia

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Recipe

PRE TIME: 25 min

COOKING TIME: 25 min

TOTAL TIME: 50 min

8 SERVING

Ingredients:

1/4 cup Olive oil
1/2 Large Onion, diced
2 Cloves Garlic, crushed
2 tsp. Dried thyme
2.5 Pounds Ribeye, cleaned and 1 inch diced/cubed, boneless (can buy bone-in and cut at home, just consider the weight of the bone too)
2 tsp. Salt
1 tsp. Pepper, ground
1/4 cup Tomato paste
1/4 cup Red wine vinegar
3 cup Beef stock
1 lb. Mushrooms quartered
1/2 cup Sour cream (or use heavy cream for the original creamy result)
1 tbsp. Potato or corn starch to make a slurry with water
2 Large Zucchini (optional to serve as a bed to lay the Stroganoff on, instead of using pasta/noodles)

Directions:

Place a large saucepan over high heat. Add the oil, onion, garlic, and thyme. Sauté until the onion is starting to turn translucent and turn the heat to low. Keep caramelizing the onions for at least 5 minutes or until lightly browned.

Add the tomato paste stir well cooking it for an additional 5 minutes.

Now add the red wine vinegar, the Mushrooms, and salt and stir well. Allow to cook for 5 minutes.

In the meantime, start heating a Cast Iron skillet (or non-stick pan if you prefer for ease of use) on high heat for the meat. After heating the pan very hot (max 3 to 4 minutes), salt and sear the meat carefully for at least 1 and a half minutes per side. NOTE: No need to sear more than 2 or 3 sides of the meat cubes. Set aside to rest.

Add the beef stock to the first saucepan with the mushrooms and bring to a simmer. Simmer covered for 15 minutes.

After the time has passed add the meat that you have seared previously in the same saucepan in which you have the mushrooms and add the slurry while stirring with a wooden spoon.

For the final step pick one of the following steps Option A: if you want the meat served at a medium cooking temperature just follow until step 6 and cook the seared meat for a couple of minutes in the saucepan covered with a lid. Option B: If you want to cook the meat well cooked, then you would have to cook it as if it were a slow-cooked stew, in the saucepan covered with a lid for at least 40 minutes or more, until it does not have the rubbery texture anymore. Do not fear if you see your meat has a tough or rubbery texture, it only means you must keep slow and low cooking. Note: in option B you need to add the slurry a couple of minutes before it is done. If you cook the slurry too long you may end up with a too thick sauce.

Final Notes

Optional zucchini bed: Slice the zucchini with a peeler by its length and leave it in a salted water bath (2% salt to water ratio) for 10 to 15 minutes. Remove from water and dry with paper towels and lay on the plate in which you will serve the Stroganoff.