Best Atkins Beef Stroganoff Recipes

Atkins Beef Stroganoff image

Provided by StL Abby

Categories Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/4 lbs skirt steaks, cut into 2-inch x 1-inch strips
salt and pepper
2 tablespoons canola oil
1 tablespoon butter
1/2 cup onion, finely chopped
1 cup small mushroom
1 cup reduced-sodium beef broth
1/4 cup sour cream

Steps:

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 cover with foil. Melt butter in skillet; add onion and cook 3 minutes, until softened.
Add mushrooms and cook 10 minutes, stirring occasionally, until mushroom liquid evaporates.
Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce.
Stir in sour cream.
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.

Nutrition Facts : Calories 427.8, Fat 27.3, SaturatedFat 9.3, Cholesterol 97.5, Sodium 138.5, Carbohydrate 4.7, Fiber 1.1, Sugar 1.7, Protein 39.5

Low-Carb Beef Stroganoff Recipe by Tasty image

Provided by Joey Firoben

Categories Dinner

Yield 4 servings

Number Of Ingredients 10

1 ½ lb sirloin steak, cut into 1-inch (2 cm) cubes
kosher salt, to taste
pepper, to taste
oil, to taste
1 medium white onion
1 lb mushroom, sliced
1 cup beef broth
½ cup sour cream
1 large zucchini
thinly sliced chive, for garnish

Steps:

In a large bowl, season the sirloin liberally with salt and pepper. Toss to coat.
Heat a bit of oil in a large pot over medium-high heat until shimmering. Place half of the cubed meat in the pan, spacing out to avoid overcrowding. Sear on each side for 1 minute, until well-browned. Transfer the seared beef to a bowl and repeat with the remaining meat.
Reduce the heat to medium. Add the onion, mushrooms, and a pinch of salt. Sauté until all of moisture has been release from the mushrooms and evaporated and the onions have caramelized, about 12 minutes.
Add the beef broth and scrape up any browned bits from the bottom of the pan.
Once the liquid has thickened slightly, mix a few tablespoons of the hot broth with the sour cream in a small bowl--this will temper the sour cream and keep it from curdling. Add the sour cream mixture to the broth and mix until incorporated.
Once the liquid has thickened slightly, add the seasoned sirloin and any juices that have collected in the bowl.
Stir the the contents of the pot until the meat has cooked through, about 5 minutes.
Use a vegetable peeler to slice the zucchini into ribbons.
Heat a drizzle of oil in a medium pan over medium-high heat.
Add the zucchini ribbons and a pinch of salt and toss until the zucchini has wilted slightly, about 1 minute. Immediately transfer the zucchini to serving dishes to stop cooking.
Top the zucchini with the stroganoff and a sprinkle of chives.
Enjoy!