Description
A low-carb, keto-friendly twist on the classic beef stroganoff, featuring tender green beans in a creamy, savory sauce.
Ingredients
Scale
- 500g fresh green beans, trimmed
- 2 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 200g mushrooms, sliced
- 500g beef (steak or ground), cut into bite-sized pieces
- 1 cup beef broth
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tsp paprika
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened, about 3 minutes.
- Add the sliced mushrooms and cook until they release their moisture and become tender, about 5 minutes.
- Add the beef to the skillet and cook until browned on all sides, about 5-7 minutes.
- Stir in the beef broth, heavy cream, Dijon mustard, and paprika. Bring to a simmer and cook for 5-7 minutes, until the sauce thickens.
- In a separate pot, blanch the green beans in boiling water for 3-4 minutes, then drain.
- Add the green beans to the skillet with the beef mixture. Stir to combine and cook for an additional 5 minutes, allowing the flavors to meld together.
- Season with salt and pepper to taste, then garnish with fresh parsley before serving.
Notes
- If you prefer a richer sauce, add more heavy cream or use sour cream instead of Dijon mustard for a different flavor profile.
- For extra flavor, you can add a splash of white wine or sherry while cooking the beef.
- This dish can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: keto stroganoff, green beans, beef, low carb, keto recipe, creamy sauce