Description
This Beef Stroganoff sauce is so good you’re going to want to lick it from the spoon. It comes together quickly and is perfect with meatballs for an easy weeknight dinner.
Ingredients
Scale
- 20–30 frozen meatballs, cooked according to directions (choose a low-carb meatball option or make your own)
- 6 tablespoons butter
- 2 cloves garlic, minced
- 2 (6oz) cans mushrooms pieces and stems, drained (or 8 oz sliced, fresh mushrooms)
- 1/2 cup beef broth
- 1 cup heavy cream
- 1.5 tablespoons dijon mustard
- 1 teaspoon red wine or cooking wine
- 1 tablespoon dried dill
- 3 Tablespoons sour cream
For garnish
- paprika
Instructions
- In a medium saucepan over medium heat, melt the butter.
- Add the garlic and mushrooms, and cook until softened.
- Add in the remaining ingredients except the sour cream (broth, cream, dijon, wine, and dill) and simmer over medium heat, stirring frequently, until the sauce has thickened and will coat the back of a spoon.
- Add in the sour cream and stir to combine.
- Serve over the meatballs and top with a dash of paprika.
Notes
- Macros for the Sauce: 291 Calories, 26g Fat, 3g Net Carbs (5g Carbs – 2g fiber), 4g Protein.
- Macros with meatballs with vary widely depending on your specific recipe or product.
- This sauce is excellent over pretty much anything you want to eat with it. Steak, steak strips, noodles, spaghetti squash, chicken, pork, you name it. It also freezes well to be reheated later.
- Gluten-free: this is gluten-free.
- Vegetarian: This is vegetarian if you use vegetable broth and veggie “meatballs”.
Nutrition
- Serving Size: 6