Ingredients:
- 1 pound beef sirloin, sliced into thin strips
- 1 large onion, sliced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 2 tablespoons tomato paste
- 2 tablespoons Dijon mustard
- 2 tablespoons butter
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions:
- Heat a large skillet over medium-high heat and melt the butter.
- Add the sliced beef to the skillet and cook until browned, about 4-5 minutes. Remove the beef from the skillet and set it aside.
- In the same skillet, add the sliced onions and cook until softened, about 4-5 minutes.
- Add the sliced mushrooms to the skillet and cook until they release their moisture and brown, about 4-5 minutes.
- Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
- In a bowl, mix together the beef broth, heavy cream, tomato paste, and Dijon mustard. Pour the mixture into the skillet with the mushrooms and onions.
- Add the beef back into the skillet and stir everything together. Season with salt and pepper, to taste.
- Reduce heat to low and let the mixture simmer for about 10 minutes until it thickens slightly.
- Serve the beef stroganoff over a bed of cauliflower rice or with a side of low-carb vegetables. Garnish with fresh parsley, if desired.
Enjoy your keto beef stroganoff!