H
Hitch
Guest
We're making for lunch for two so you need about 4-6 oz of lean meat. I like venison ,lamb or beef will do nicely. Slice it as you would for stir-fry.
In a baggie or a bowl sprinkle the meat with worchestershire sauce and season it pretty well. A fair amount of salt, fresh pepper , thyme , rosemary, and granulated garlic.
Cast iron works really well but any sturdy skillet will do. Add a couple of spoons of olive oil (add cool oil to warm iron pans, add cool oil to cool nonstick pans) and brown the meat. Let it get some nice rich color.
Snag some mushrooms. You'll need about 1 1/2-2 cups , slice them evenly.
The meat is done ,so its time to move if from the pan to a plate.
Drizzle the mushrooms with a drinkable red wine. Doesnt take much ,you can do this on a flat surface the shrooms will soak it right up . Drizzle dont submerge. Dont forget salt and pepper.
Add some oil to the pan and saute the shrooms. They will cook down to about 1/2 original volume, so your pan should look over loaded at first. About half way through add close to an inch of butter (I said low carb not low fat). You want a nice color, you wont be able to see it through the sauce but it add lots of flavor, so brown them well. This only takes a few minutes. You NEVER need more than medium heat for this project.
Time to add some (1/2 cup ) prepared Alfredo sauce. You want to bring this to boil and then simmer. I add a little half+half . When its completely melted ,or bubbling, add the meat back in. Simmer it until its all hot enough.
You're finished.
Stroganoff variation; When you're adding the Alfredo throw in about 1/3 as much sour cream.
We replaced rice or noodles with the shrooms , so net carbs depends on the Alfredo sauce brand . Cibo Natural is used here, net carbs 2 g per serving.
In a baggie or a bowl sprinkle the meat with worchestershire sauce and season it pretty well. A fair amount of salt, fresh pepper , thyme , rosemary, and granulated garlic.
Cast iron works really well but any sturdy skillet will do. Add a couple of spoons of olive oil (add cool oil to warm iron pans, add cool oil to cool nonstick pans) and brown the meat. Let it get some nice rich color.
Snag some mushrooms. You'll need about 1 1/2-2 cups , slice them evenly.
The meat is done ,so its time to move if from the pan to a plate.
Drizzle the mushrooms with a drinkable red wine. Doesnt take much ,you can do this on a flat surface the shrooms will soak it right up . Drizzle dont submerge. Dont forget salt and pepper.
Add some oil to the pan and saute the shrooms. They will cook down to about 1/2 original volume, so your pan should look over loaded at first. About half way through add close to an inch of butter (I said low carb not low fat). You want a nice color, you wont be able to see it through the sauce but it add lots of flavor, so brown them well. This only takes a few minutes. You NEVER need more than medium heat for this project.
Time to add some (1/2 cup ) prepared Alfredo sauce. You want to bring this to boil and then simmer. I add a little half+half . When its completely melted ,or bubbling, add the meat back in. Simmer it until its all hot enough.
You're finished.
Stroganoff variation; When you're adding the Alfredo throw in about 1/3 as much sour cream.
We replaced rice or noodles with the shrooms , so net carbs depends on the Alfredo sauce brand . Cibo Natural is used here, net carbs 2 g per serving.
