Low-carb Beef Stroganoff

Total Time: 34 mins Preparation Time: 25 mins Cook Time: 9 mins

Ingredients

• Servings: 4
• 1 1/2 lbs beef tenderloin, trimmed well
• salt, to taste
• pepper, to taste
• 12 ounces button mushrooms
• 2 tablespoons coconut oil
• 1 ounce butter
• 3/4 cup beef stock or 3/4 cup broth
• 2 teaspoons wondra flour
• 3/4 cup sour cream
• 2 tablespoons freshly chopped parsley

Recipe

• 1 pound meat thin. cut in strips about 1/4" wide and 2" long. put on a large plate and sprinkle lightly with salt and pepper. if you have time, refrigerate meat for an hour or longer.
• 2 wipe mushroom clean with a damp paper towel. trim off hard ends of stems.
• 3 heat a large, heavy skillet on medium-high. add the oil. quickly brown the meat in the hot oil on both sides, about 2 minutes. remove meat to a holding plate.
• 4 add the butter to the skillet. reduce heat to medium-low. add the mushrooms and cook until tender, about 5 minutes. add the beef stock and stir to loosen particles on the bottom of the skillet. add the flour and stir into the broth. simmer for about 2 minutes on low.
• 5 add meat and the sour cream and heat through. adjust seasoning, sprinkle with parsley, and serve immediately.