Beef Stroganoff Atkins Recipe

Beef Stroganoff

Nutritional Information Per Serving:

Net Carbs: 3.5 grams
Fiber:  0.5 grams
Protein:  32 grams
Fat:  24.5 grams
Calories: 379

 

 

Ingredients:

1 ¼ pounds skirt steak or beef tenderloin, cut into 2 x 1 strips
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil
1 tablespoon butter
½ cup finely chopped Spanish onion
3 ounce small white mushrooms
¼ cup dry red wine
1 cup beef broth (not low sodium)  or 3 tablespoons demi-glace mixed with 3/4 cup water
¼ cup sour cream
1 teaspoon Dijon mustard

Directions:

1. Heat oven to warm setting. Sprinkle meat with salt and pepper.
2. 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.
3. Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates.
4. 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.
5. Reduce heat to low and cook 2-3 minutes, until meat is heated through. Season to taste with salt and pepper.

 

 

ANCHO MACHO CHILI

Nutritional Information Per Serving:

Net Carbs:
Fiber: 
Protein: 
Fat: 
Calories:

3.5 grams
1.5 grams
44 grams
12.5 grams
325

Ingredients:

5 pounds boneless beef chuck stew meat, cut in 1½ -inch cubes
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons virgin olive oil or canola oil, divided
1 medium yellow onion, chopped
3 tablespoons ancho chile pepper powder or Mexican-style chili powder
1 (14½-oz.) can diced tomatoes with green chiles
¾ cup dry red wine or chicken broth
4 large roasted garlic cloves, minced

Directions:

Cooking evaporates alcohol, which is why this recipe is suitable for Induction despite the red wine. But feel free to use chicken broth instead. Jarred roasted garlic cloves can be found in the produce section of most supermarkets. 

1. Heat oven to 325°F.
2. Toss beef with salt and pepper. Heat 1½ teaspoons oil in a Dutch oven over high heat. Add one-third of the beef and brown on all sides, about 5 minutes. 
3. Transfer to a bowl and repeat two more times with beef and oil. 
4. Add the last 1½ teaspoons oil to Dutch oven and cook onion until lightly browned. Stir in chile powder, tomatoes, wine and garlic; bring to a simmer. Return beef and accumulated juices to Dutch oven. 
5. Cover and bake 2½ hours, stirring once halfway through cooking time, until beef is very tender.
6. Top with shredded cheese, sour cream, or green onions (optional).