CARLEE'S BURGER STROGANOFF
1 pound ground beef
1 clove garlic, minced
1/2 pound mushrooms, coarsely chopped
3 Roma tomatoes, chopped fine
2 tablespoons tomato paste
4 ounces tomato sauce, 1/2 can
1 tablespoon brown mustard or Dijon mustard
Salt and pepper, to taste
1/2 cup sour cream
Brown the ground beef with the garlic, mushrooms, salt and pepper; drain fat. Add all of the remaining ingredients except the sour cream. Cover and simmer 30 minutes, then uncover and simmer 20 minutes longer. Stir often. Stir in the sour cream and adjust the seasoning. Do not boil.
Makes 4-6 servings
Do not freeze
Per 1/4 Recipe: 303 Calories; 20g Fat; 22g Protein; 11g Carbohydrate; 2g Dietary Fiber; 9g Net Carbs
Per 1/6 Recipe: 202 Calories; 13g Fat; 14g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5g Net Carbs
Although this tastes very good, it doesn't taste much like Stroganoff. It's more like a creamy spaghetti sauce. Unless you're going to serve this over low carb pasta, or zucchini "pasta" like I did, you'll have a hard time stretching this into 6 servings. This might also taste good over chopped iceberg lettuce. I don't know if I'll make this again because of the high carb count, but it is good if you can afford the carbs, most of which are coming from the tomato products. You could shave off about 4 net carbs from the larger servings by omitting the Roma tomatoes. If you leave out the fresh tomatoes, you might as well use the whole can of tomato sauce and you'll still save 3 net carbs per serving.
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