Beef Stroganoff

Directions

1. Saute/fry beef and onion in butter and oil (mix of both) in a heavy skillet (about 5 min). Slowly add in broth to beef, stirring well. Bring to a boil.
2. Combine lowfat sour cream, cream, paprika, pepper and salt. Slowly stir lowfat sour cream mix into beef mix. Turn heat to low and bring to a bare simmer. Cook 15 to 20 min, stirring frequently and never allowing mix to boil.
3. Beat one egg yolk, then add in a bit of the warm mix to the yolks. Beat again, add in a bit more, then when yolk mix is heated, add in to balance of sauce to thicken. In last 2 to 3 min add in mushrooms if you are using them.
4. Serve over cooked low-carb pasta (Keto Pasta or possibly Proslim Pasta) or possibly make...
5. Egg "Noodles": Beat 3 egg whites with cream of tartar till very stiff. Mix in the egg yolks and salt. Place this mix on a greased baking sheet with sides (like a jelly roll pan) in case some runs off the sides. Spread proportionately into a thin coat.
6. Bake 350 degrees for 10 to 12 min or possibly till lightly browned. Allow to cold slightly, remove with by running a knife under the baked mix to loosen, and slice into "noodles".
7. This recipe yields 6 servings;