Note: This is one of the many quick and easy beef recipes that
tastes fabulous with minimal effort thanks largely to sour
cream. You can fix this meal in less than 30 minutes. Because it
is so easy to do - and tastes absolutely delicious - it is a
great meal to serve at your dinner parties. The dish is
absolutely best if you use beef tenderloin. There is little
waste, and you are better off serving smaller portions than
using a lesser-quality in larger amounts. This is great served
over any type of pasta.
Serving size,1 1/3 cups. Carbs per serving5.4 grams of carb.
NUMBER OF SERVINGS: 4.
Ingredients: 1 1/2 pounds beef tenderloin, trimmed well salt to
taste freshly ground pepper to taste 12 ounces small button
mushrooms 2 Tablesps coconut oil 1 ounce butter 3/4 cup stock or
broth 2 Teasps Wondra flour 3/4 cup sour cream 2 Tablesps
freshly chopped parsley (or small sprigs)
Pound meat thin. Cut in strips about 1/4 inch wide and 2 inches
long. Put on a large plate and sprinkle lightly with salt and
pepper. If you have time, refrigerate meat for an hour or
longer. Wipe mushrooms clean with a damp paper towel. Trim off
hard ends of stems. 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 total. Remove meat to a holding plate.
Add the butter to the skillet. Reduce heat to medium-low. Ad 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. Add the meat and the sour cream and heat
through. Adjust seasoning, sprinkle with parsley, and serve
immediately.*
*Sub-Note: If you are not prepared to serve the meal promptly
after you have added the flour and stirred the stock, remove the
pan from the heat until you are. (If this is going to take
longer than 30 minutes, refrigerate everything until you are
ready.) Reheat mushrooms and stock in skillet until bubbly.
Proceed with recipe.
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