Here is a very tasty recipe for Zero Carb Stroganoff courtesy of Jennifer from the Zero Carb UK Facebook group.
I don’t know about you, but my mouth is watering already! Lets get straight to the ingredients:
Ingredients for 1 large serving:
250g beef steak
300g rose veal liver (milder taste, not cruel as it is a by product of the dairy industry)
….or more steak if you don’t like liver
4 rashers streaky bacon
2 dollops of full fat sour cream or crème fraiche
1/2 teaspoon favourite mustard (optional)
Chop the bacon into small pieces, trim the fat off the steak and chop into small pieces.
Add both to a cold frying pan and start off on a low heat.
Using kitchen paper, pat dry the steak and liver then slice into thin strips.
Once the bacon and beef fat have rendered and the bacon is crispy, removed from the pan and set aside. Make sure to leave the fat in the pan and turn the heat up high.
Season the meat with pepper only (NO SALT) and add to the hot pan. Stir constantly until browned then turn down the heat.
Add in the crispy bacon pieces, a couple of generous dollops of sour cream and some mustard. Stir and simmer gently for a minute for the sauce to warm through.
Scrape all the yummy bits off the pan and incorporate into the sauce. Turn off the heat and add salt to taste. Serve hot.
Editors Tip: You can’t beat a good solid cast iron frying pan for even cooking and long lasting durability.