Low-Carb Stroganoff
Rikke SvartangenLow-Carb Stroganoff
Low-Carb Food Co
4
5 minutes
15 minutes
759
British
Dinner
A stroganoff built on breakfast sausages rather than steak, which brings the cost down without losing anything in flavour. Sliced onion, red pepper and mushrooms are softened in butter, then sundried tomatoes, Dijon, tomato paste and a generous amount of dried thyme go in before the double cream. Fifteen minutes of cooking is all it needs. The sauce should coat the back of a spoon rather than pool, so let it reduce properly at the end rather than thickening it with anything. It serves four at 9g carbs, 73g fat and 16g protein. Serve it over low-carb pasta or a bed of buttered cabbage.
Ingredients
1 Red Pepper (thinly sliced)
1 Brown Onion (thinly sliced)
150g Closed Cap Mushrooms (thinly sliced)
2 tbsp Unsalted Butter
400g Breakfast Sausages
28g Sundried Tomatoes
1 tbsp Dijon Mustard
1 tbsp Tomato Paste
2 tbsp Dried Thyme
240ml Double Cream
Salt & Pepper (to taste)
Directions
Cook the sausages in a pan, until cooked through.
Fry the red pepper, onion and mushrooms in butter in the same pan used for the sausages on medium heat.
Cut the sausages into bite-sized pieces and add them back to the pan with the vegetables. Stir and let cook for another minute.
Add all the remaining ingredients. Bring to a boil.
Lower the heat and let simmer for 10 - 15 minutes, until the sauce thickens.
Add salt and pepper to taste.
1 comment
Love this recipe. Will be a regular for me to make. Next time will try to freeze some as living on my own I hate cooking. But if I can batch cook and freeze would be great. Is there a print button?