Tender beef strips in sour-cream mushroom sauce — 6 g net carbs, served over zoodles or solo. The keto version that doesn't miss the egg noodles.
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Pat beef dry, season with salt and pepper. Heat 1 tbsp butter + olive oil in large skillet over high heat.
Sear beef in 2 batches, 1-2 minutes per side — just browned, still pink inside. Remove to plate.
Reduce heat to medium. Add remaining butter, onion and mushrooms. Cook 7-8 minutes until mushrooms release water, then water evaporates and they brown.
Add garlic, tomato paste, Dijon and Worcestershire. Stir 60 seconds — paste should darken slightly.
Pour in beef broth, scraping any brown bits. Simmer 5 minutes to reduce slightly.
Reduce heat to low. Whisk in sour cream and heavy cream. Heat through but don't boil — sour cream curdles above simmer.
Return beef and any plate juices. Heat 1 minute. Off heat, sprinkle parsley. Serve over zoodles or cauliflower mash.
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