Recipe: Low Carb Beef Stroganoff (served over spinach)

LOW CARB BEEF STROGANOFF

1 tablespoon olive oil
1 onion, chopped
1 1/2 cups mushrooms, sliced
1 pound top sirloin, sliced thinly
Salt and pepper to taste
2 tablespoons whole-wheat flour
1 cup beef broth
1/2 teaspoon thyme
1/2 cup sour cream
4 cups fresh spinach, well washed (for serving)
1 teaspoon paprika (for garnish)

In a skillet over medium-high heat, heat the olive oil and saute the onions for about 3 minutes.

Add the mushrooms and keep cooking till the mushrooms begin to lose their liquid. Remove and keep warm.

Add the beef to the skillet and cook till completely browned; season with salt and pepper to taste as you go.

Drain the fat, if any, and sprinkle the flour over the top of the beef. Add the broth and cook until slightly thickened. Add back the mushroom mixture and mix well. Season again with salt and pepper and add the thyme.

Once hot, turn down the heat and add the sour cream. Don't let it boil, or the sour cream will turn into nasty little curds like cottage cheese; you don't want that.

Place 1 cup of raw spinach on each plate and top with the stroganoff. The heat from the stroganoff will wilt it nicely. (You can saute the spinach first if you like, but it's good this way.) Sprinkle the top with paprika.

SERVING SUGGESTION: Instead of serving on spinach, serve traditionally on wide noodles.

LOW CARB SERVING SUGGESTION: Just add a big salad.

Makes 4 servings
Source: Saving Dinner the Low-Carb Way by Leanne Ely