Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs 681g / 24oz Beef tenderloin - cut thin strips

  2. 2 tablespoons 30ml Finely-diced or grated white onion

  3. 4 tablespoons 60ml Butter

  4. 2 tablespoons 30ml Olive oil

  5. 1 1/2 cups 355ml Beef bouillon (beef broth)

  6. 1/4 cup 59ml Sour cream

  7. 8 tablespoons 120ml Heavy cream

  8. 1/2 teaspoon 2 1/2ml Paprika

  9. 1/2 teaspoon 2 1/2ml Freshly-ground white pepper Salt - to taste

  10. 1 Sliced mushrooms - (4 to 6 oz) - drained

  11. 1 Egg yolk

  12. 1 Low carb pasta (Keto or Proslim)

  13. 3 Egg yolks

  14. 3 Egg whites

  15. 1 teaspoon 5ml Cream of tartar

  16. 1/2 teaspoon 2 1/2ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Sautè beef and onion in butter and oil (mixture of both) in a heavy skillet (about 5 minutes). Slowly add broth to beef, stirring well. Bring to a boil. Combine sour cream, cream, paprika, pepper and salt. Slowly stir sour cream mixture into beef mixture. Turn heat to low and bring to a bare simmer. Cook 15 to 20 minutes, stirring frequently and never allowing mixture to boil. Beat one egg yolk, then add a bit of the hot mixture to the yolks. Beat again, add a bit more, then when yolk mixture is heated, add to balance of sauce to thicken. In last 2 to 3 minutes add mushrooms if you are using them. Serve over cooked low-carb pasta (Keto Pasta or Proslim Pasta) or make... Egg "Noodles": Beat 3 egg whites with cream of tartar until very stiff. Fold in the egg yolks and salt. Place this mixture on a greased baking sheet with sides (like a jelly roll pan) in case some runs off the sides. Spread evenly into a thin coat. Bake 350 degrees for 10 to 12 minutes or until lightly browned. Allow to cool slightly, remove with by running a knife under the baked mixture to loosen, and slice into "noodles". This recipe yields 6 servings; 4.5 carb grams per serving for stroganoff; add pasta carbs according to package. Egg "noodles" add only a "trace" of carbs per serving.


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