Beef Stroganoff was first published in Russian cookbooks as “goviadina po-strogonovski” in the 1870’s. At the time, the sauce was a mix of mustard and bouillon finished with sour cream. By the 1930’s Beef Stroganoff had evolved to include mushrooms, onion and was topped with crisp potato straws. As the dish spread around the world, it has taken on many different forms to fit local tastes; served with pasta in America, fried meat in China, with rice in Japan, and with chicken or shrimp in Brazil. The real secret is that creamy thick sauce that is deliciously filling in all of its forms.
Bon Appe Keto Beef Stroganoff
Tenders trips of beef, smothered in a thick gravy are the essence of a great Beef Stroganoff. Bon Appe Keto Beef Stroganoff is a perfect main dish in a hearty Keto meal.
Cut Steak across the grain into 1.5” strips.
Slice Onions and Mushrooms, and crush or mince Garlic.
Melt Butter in sauté pan over medium heat.
Add Onions, Garlic and sliced Mushrooms, heat until Onions are tender. Stirring occasionally for about 5 minutes.
Remove Onion/Garlic/Mushroom mixture from sauté pan and set aside.
In the same sauté pan, add strips of Steak and cook until meat is brown.
Add Bone Broth, Himalayan Salt, Worcestershire Sauce and Xanthan Gum.
Bring to boil, then reduce heat to medium-low and cover. Letting it simmer for about 15 minutes.
Stir in Onion/Garlic/Mushroom mixture and bring to a boil.
Stir in Sour Cream and heat for 1 minute.
You can also make the sauce separately and drizzle over the meat. Just remove the meat after it’s finished browning and continue recipe as normal. I’ve even made the sauce to go over meatballs, or leftover grilled steak. It makes for a very quick meal. Serve with riced cauliflower, or all on its own.