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Beef Stroganoff


1/2 pounds beef tenderloin, cut in thin strips
2 Tablespoons finely diced or grated white onion
4 Tablespoons butter
2 Tablespoons olive oil
1 1/2 cups beef bouillon (beef broth)
1/4 cup sour cream
8 Tablespoons heavy cream
1/2 teaspoon paprika
1/2 teaspoon white pepper
salt to taste
4-6 oz can of sliced mushrooms, drained (optional)
1 egg yolk
1 package low carb pasta (Keto or Proslim) or Egg "noodles"

For the Egg "Noodles"

3 egg yolks
3 egg whites
1 teaspoon cream of tartar
1/2 teaspoon salt


Sauté 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 15-20 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 2-3 minutes add mushrooms if you are using them. Serve over cooked low-carb pasta (Keto Pasta or Proslim Pasta) or make egg "noodles" with the recipe below:

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 10-12 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".

Serves 6. 4.5 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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