Ingredients
- 1 tbsp olive oil
- 1½ lb (650g) beef fillet steak, flattened & cut into strips
- 3 tbsp (40g) butter
- 1 large onion, sliced
- ½ lb (250g) chestnut mushrooms, sliced
- ¼ cup (30g) almond flour
- 2 cups (500ml) beef stock
- 1 tbsp wholegrain mustard
- 1 cup (200ml) sour cream
- Salt & pepper, to taste
Instructions
1️⃣ Sear the Beef: Heat olive oil in a cast iron skillet over high heat. Season beef with salt & pepper. Cook in two batches, searing 1 min per side, then set aside.
2️⃣ Sauté the Veggies: Melt butter in the same skillet. Add onions, cooking for 1-2 minutes. Stir in mushrooms, cooking until golden.
3️⃣ Make the Sauce: Sprinkle almond flour over the veggies, then gradually add half the beef stock, stirring until smooth. Pour in the rest of the stock and bring to a simmer.
4️⃣ Finish with Creaminess: Reduce heat, stir in mustard & sour cream, and let the sauce thicken until it reaches a creamy consistency.
5️⃣ Combine & Serve: Return the beef to the skillet, stir, and serve hot over mashed cauliflower or keto-friendly noodles!
Notes
✅ Keto-friendly & low-carb – No guilt, just flavor!
✅ Creamy, rich, and satisfying – Comfort food done right!
✅ Quick & easy – Ready in just 30 minutes!
✅ Versatile – Serve with mashed cauliflower, zoodles, or shirataki noodles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 400
- Fat: 30g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g