Serves: 6
Total Calories: 620
1. Coat strips of beef with mixture of 2 tablespoons flour and 1/2 teaspoon salt. Brown beef quickly in butter and vegetable oil and remove from skillet.
2. To skillet add mushrooms, onion and garlic sauté for 4 minutes and remove. Add remaining 3 tablespoons butter add 3 tablespoons flour and blend. Stir in broth and cook, stirring over medium heat until thickened.
3. Return meat, mushrooms and onion mixture to skillet. (The beef may be held over until just before ready to serve. Heat slowly, then proceed with recipe.) Stir in sour cream and dry vermouth or burgundy. Heat thoroughly (do not boil) and serve.
* For easy slicing, place beef in freezer just until firm, but not frozen.
This Beef Stroganoff 2 recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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