Beef Stroganoff with Sour Cream – Low-Carb Keto Meal

Instructions

1. Melt butter in a large skillet or dutch oven over medium heat on the stovetop. 
2. Add the beef strips and turn up the heat to medium-high heat. Saute and sear the beef for about 2 minutes until lightly browned. 
3. Remove the beef from the skillet and set it aside on a plate. Leave the grease on the bottom of the pan as much flavor is left in the grease. 
4. Bring the heat down to medium heat Using the same skillet, toss the onion, mushroom, and garlic and sauté. Cook for about 5 minutes until the onions become more tender. 
5. Add back the beef to the skillet. 
6. Pour in the broth and heavy cream and bring to a boil. If you are using herbs or other spices, add them in this step. 
7. Simmer on medium-low heat with the lid on until you have tender beef for about 15 minutes. If you simmer without a lid or on high heat, you can lose too much liquid too fast. Keeping the lid keeps the moisture in the pot.
8. Simmer without the lid at the end to reduce the creamy sauce to the desired thickness. The cream sauce thickness should remind you of gravy. If you reduced it too much not have enough liquid, add a little bit of broth and heavy whipping cream to adjust the thickness. 
9. Stir in the sour cream and season with salt and pepper. Sprinkle parsley on top and serve. If you are using cream cheese at the end, you may have to whisk for a bit to make it blend thoroughly.

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