Keto Beef Stroganoff Soup

Ingredients

• Beef top sirloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  28 oz or 794g

• Mushrooms

  White, raw

  6 cup, whole or 576g

• Butter

  Unsalted

  ¼ cup or 57g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  1 medium or 110g

• Chicken broth

  Soup, canned, ready-to-serve

  5 cup or 1.2kg

• Paprika

  Spices

  2 tsp or 4g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Sour cream

  Cultured

  1 cup or 230g

• Parsley

  Raw

  ¼ cup or 15g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Place the steaks in the freezer in a single layer for 30-45 minutes. This will make it easy to slice the steaks into thin strips. Meanwhile, clean and slice the mushrooms, mince garlic, and dice onion. When the steaks are ready, use a sharp knife and slice them as thin as you can. Season with some salt and pepper.
2. Grease a large heavy bottom pan with half of the butter. Once hot, add the beef slices in a single layer - do not overcrowd the pan. Quickly fry over a medium-high heat until browned from all sides. Remove the slices from the pan and place in a bowl. Set aside for later. Repeat for the remaining slices.
3. Grease the pan with the remaining butter. Place the chopped onion and minced garlic in the pan and cook until lightly browned and fragrant, for about 2-3 minutes. Add the sliced mushrooms and cook for 3-4 more minutes while stirring occasionally.
4. Add Dijon mustard, paprika, and pour in the chicken broth. Add lemon juice and bring to a boil. Cook for 2-3 minutes. Add the browned beef slices and soured cream. Take off the heat.
5. Finally, add freshly chopped parsley. Enjoy! Let it cool down and store in the fridge for up to 5 days.

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