Low Carb Beef Recipes
June 30, 2009
This recipe tastes great because of the inclusion of sour cream. It is ideal for dinner parties because it is easy to prepare and can be fixed in just half an hour. Using beef tenderloin in the recipe cuts down waste and improves the quality of the dish. This recipe tastes great on any kind of pasta.
Serving Size – one and one third of a cup
Carbs in each serving – 4 to 5 grams
Total servings – four
Ingredients
One and a half pounds well trimmed beef tenderloin
Three quarters of a cup of sour cream
Two tablespoons of freshly chopped parsley
Two teaspoons of wondra flour
One ounce of butter
Three quarters of a cup of stock
Two tablespoons of coconut oil
12 ounces of small button mushrooms
Fresh ground pepper
Salt
After pounding the meat thin and cutting it into two inch strips that are a quarter of an inch long and wide, place the meat on a large plate and dust it over with pepper and salt. Place the meat in the refrigerator for an hour or so.
Clean and trim the mushrooms. Brown the meat in hot oil over a medium high flame for two minutes. Remove the meat from the pan, add the butter, and turn the flame down to medium low heat to cook the mushrooms for five minutes. Pour in the stock and stir.
Add the flour and stir. Let the mixture simmer over a low flame for two minutes. Add the meat and the sour cream. Check the seasoning and sprinkle with parsley.
If the meal needs to keep, take the pan off the fire after adding the stock. You can even refrigerate it at this point and finish it off later.
Swiss Savoury Steak
Ingredients
Three T oil
Two pounds of one inch thick round steak
A quarter cup of Atkin’s bake mix
Half a teaspoon of garlic powder
Eight ounces of Hunt’s tomato sauce
Water
Pound the garlic mix with the baking mix. Cut the steak into pieces large enough for serving and then brown on both sides in hot oil. Lay the beef in a baking dish and sprinkle soup mix over it.
Then pour the tomato sauce and water over the meat. Cover the dish with foil and bake for two to three hours until tender. Add water from time to time as it cooks.
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