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Beef Stroganoff


For the Egg "Noodles"


  1. Sauté beef and onion in butter and oil (mixture of both) in a heavy skillet (about 5 minutes).
  2. 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.
  3. Turn heat to low and bring to a bare simmer. Cook 15-20 minutes, stirring frequently and never allowing mixture to boil.
  4. 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.
  5. 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":

  1. Beat 3 egg whites with cream of tartar until very stiff. Fold in the egg yolks and salt.
  2. 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.
  3. 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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