This is a Russian-inspired cream sauce made with mushrooms, butter, heavy cream and sour cream. It had long been relegated to my “never-again” list during my never-ending dieting days, but it was freed from its shackles when I started cooking and eating Keto. The carbohydrates in this dish come from the dairy, and from the onions, garlic and mushrooms. I am sure you have heard of “Beef Stroganoff” meaning that the sauce is used for cubed meat, meat in strips, such as filet mignon and, for some people, ground beef. It also makes a lovely sauce for chicken.
3/4 cup finely chopped onions
1 large garlic clove, diced
3 TBS butter, divided (by 3)
Salt and pepper to taste
5 ounces white button mushrooms, chopped (about 6–8 medium-sized ones)
1 TBS sherry (not cooking sherry!)
1-1/2 cups of heavy cream
1/3 cup sour cream
1/2 TBS Dijon mustard
Melt 1 tablespoon of the butter in a non-stick skillet.
Add onions and garlic and a bit of salt and pepper.
Sauté on medium heat, stirring occasionally for about 5 minutes until onions begin to soften.
Add another tablespoon of butter.
When the butter has melted, stir in the sherry.
Add the heavy cream and sour cream, stirring until the sour cream melts into the heavy cream.
Stir in the Dijon mustard and the last tablespoon of butter.
Simmer, stirring, about 5 minutes.
The non-Keto members of your family can have this served with egg noodles or rice on the side, but I find it quite delicious just in a bowl on its own with the beef and sometimes served with zoodles that have been prepared by being sautéed in butter with some salt and pepper. This is easily divisible into three or four portions, making the fat grams very reasonable. Don’t forget to add the counts for the protein you may be using.
For the entire recipe as written (in grams):
Total Carbohydrates: 30.5
Net Carbohydrates: 27.4