Beef Stroganoff

Ingredients:
1 1/2 pounds beef tenderloin – cut in thin strips
2 Tablespoons finely diced or grated white onion
4 Tablespoons butter
2 Tablespoons olive oil
1 1/2 cups beef bouillon (beef broth)
1/4 cup sour cream
8 Tablespoons heavy cream
1/2 teaspoon paprika
1/2 teaspoon white pepper
salt to taste
4-6 oz can of sliced mushrooms, drained (optional)
1 egg yolk
1 package low carb pasta (Keto or Proslim) or Egg "noodle" recipe
below

Sautè beef and onion in butter and oil (mixture of both) in a heavy
skillet (about 5 minutes). Slowly add broth to beef, stirring well.
Bring to a boil. Combine sour cream, cream, paprika, pepper and salt.
Slowly stir sour cream mixture into beef mixture. Turn heat to low and
bring to a bare simmer. Cook 15-20 minutes, stirring frequently and
never allowing mixture to boil. Beat one egg yolk, then add a bit of
the hot mixture to the yolks. Beat again, add a bit more, then when
yolk mixture is heated, add to balance of sauce to thicken. In last
2-3 minutes add mushrooms if you are using them.

Serve over cooked low-carb pasta (Keto Pasta or Proslim Pasta) or
make...

Egg Noodles:

Ingredients:
3 egg yolks
3 egg whites
1 teaspoon cream of tartar
1/2 teaspoon salt

Beat 3 egg whites with cream of tartar until very stiff. Fold in the
egg yolks and salt. Place this mixture on a greased baking sheet with
sides (like a jelly roll pan) in case some runs off the sides. Spread
evenly into a thin coat. Bake 350 degrees for 10-12 minutes or until
lightly browned. Allow to cool slightly, remove with by running a
knife under the baked mixture to loosen, and slice into "noodles".

Serves 6. 4.5 grams per serving for stroganoff; add pasta carbs
according to package. "Egg" noodles add only a "trace" of carbs per
serving.