BEEF STROGANOFF

LORRAINE'S BEEF STROGANOFF
1 pound braising steak, cut in strips, chuck or round steak will do
2-4 tablespoons butter
1 medium onion, chopped, 3 1/2 ounces
2 cloves garlic, minced
1/2 pound mushrooms, sliced
1 beef bouillon cube
1 cup boiling water
1/2 teaspoon marjoram
2 tablespoons sour cream
Pinch fresh parsley, chopped, optional

In a large skillet, brown the meat in butter. Add the onion; cook a couple minutes until they start to brown. Add garlic and mushrooms; season with salt and pepper. Cook about 3 minutes. Meanwhile, dissolve the bouillon in the boiling water; stir into the meat. Bring to a boil, then transfer to a large covered casserole. Bake at 325? covered, 1 to 1 1/2 hours. Stir and check every 30 minutes to see if meat is tender. Stir in the marjoram and sour cream. Do not boil. Stir in the parsley, if using. I served this over Faux Rice.

Makes 4 servings
Do not freeze

Per Serving: 392 Calories; 33g Fat; 18g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

I got this recipe from my good friend, Lorraine, who lives in England. It's very good even without the thickener that she used. Be careful not to overcook the meat. Mine would have been fine after one hour. After an hour and a half, the meat fell apart, but it was still tasty. You could cut back on the carbs a bit by using a small onion and only 4 ounces of mushrooms. This would lower the carbs to 4 grams per serving. Click the photo to see a close-up.

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