Low-Carb Beef Stroganoff

Ingredients

• 1 1/2 lbs beef tenderloin, trimmed well
• salt, to taste
• pepper, to taste
• 12 ounces button mushrooms
• 2 tablespoons coconut oil
• 1 ounce butter
• 3/4 cup beef stock or broth
• 2 teaspoons Wondra Flour
• 3/4 cup sour cream
• 2 tablespoons freshly chopped parsley

Directions

1. 1

   Pound meat thin. Cut in strips about 1/4" wide and 2" long. Put on a large plate and sprinkle lightly with salt and pepper. If you have time, refrigerate meat for an hour or longer.

2. 2

   Wipe mushroom clean with a damp paper towel. Trim off hard ends of stems.

3. 3

   Heat a large, heavy skillet on medium-high. Add the oil. Quickly brown the meat in the hot oil on both sides, about 2 minutes. Remove meat to a holding plate.

4. 4

   Add the butter to the skillet. Reduce heat to medium-low. Add the mushrooms and cook until tender, about 5 minutes. Add the beef stock and stir to loosen particles on the bottom of the skillet. Add the flour and stir into the broth. Simmer for about 2 minutes on low.

5. 5

   Add meat and the sour cream and heat through. Adjust seasoning, sprinkle with parsley, and serve immediately.