BEEF STROGANOFF

Ingredients:

• 1 1/4 pounds skirt steak or beef tenderloin, cut into 2 x 1 strips
• salt and pepper
• 2 tablespoons canola oil
• 1 tablespoon butter
• 1/2 cup finely chopped Spanish onion
• 1 cup small white mushrooms
• 1/4 cup dry red wine
• 1 cup beef broth (not low sodium)  or 3 tablespoons demi-glace mixed with 3/4 cup water
• 1/4 cup sour cream
• 1 teaspoon Dijon mustard)

Directions:
Heat oven to warm setting. Sprinkle meat with salt and pepper. In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven.Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates. Add wine; cook 5 minutes. Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce. Stir in sour cream and mustard. Add meat and accumulated juices. Reduce heat to low and cook 2-3 minutes, until meat is heated through. Season to taste with salt and pepper. 

Nutritional Information
Per Serving:

Net Carbs: 3.5 grams

Fiber: 0.5 grams

Protein: 28.0 grams

Fat: 44.0 grams

Calories: 539

Recipe Information:

Makes: 4 servings

Prep Time: 0:15:00

Marinate Time: 0:00:00

Cook Time: 0:25:00

Cool Time: 0:00:00