Beef Stroganoff
Stephani @ Simply Nourished Wellness
This dish is low carb, keto, gluten & grain free. You can also make it dairy free by replacing the sour cream with a dairy-free sour cream or canned coconut milk.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
- 1.5 pounds beef top sirloin steak, 1/2" thick (or tenderloin)
- 2 T butter
- 1 T tomato paste
- 1/2 tsp sea salt
- 1-3/4 cups beef broth divided
- 2 cloves garlic minced
- 1 small onion chopped
- 8 oz mushrooms sliced
- 1/2 tsp oregano dried
- 2 T arrowroot powder
- 1/2 cup full fat sour cream or use diary free sour cream or canned coconut milk for dairy free
Slice the beef across the grain into pieces about 1 - 1.5 inches long
Melt the butter in a large skillet over med-high heat. Add the sliced beef, and cook, stirring occasionally, until the beef is browned.
Stir 1-1/4 cups worth of the beef broth, tomato paste, and salt into the skillet. Bring to a boil, and then reduce heat to low. Cover and simmer for about 10 min (until the beef is tender).
Stir in the mushrooms, onions, garlic, & oregano. Cover again and continue to simmer until the onions are tender (about 5 minutes).
In a small bowl, stir together the remaining 1/2 cup of beef broth and arrowroot powder until combined.
Stir the arrowroot mixture into the skillet. Bring to a boil while stirring. Boil for 1 minute, until thickened.
Stir in the sour cream and heat through. Serve immediately.