Click to see a close-up

3 cups beef broth (you will need 2 cans)
1 small carrot, chopped
1 bay leaf
3 tablespoons butter *
1 pound fresh mushrooms, sliced
2 pound chuck roast, cut into 1" cubes
Salt and pepper
3 tablespoons oil
4 ounces onion, chopped (1 medium)
3 cloves garlic, minced
2 tablespoons dry white wine
2 tablespoons sour cream
1 tablespoon Dijon mustard
2 tablespoons fresh parsley, chopped
1/4 teaspoon xanthan gum, optional

In a medium or large pot, bring the broth, carrot and bay leaf to a boil. Remove from the heat and let stand until needed. If you're going to serve the stroganoff over noodles for the high-carbers, you can use the same pot to cook them in later while the stroganoff is simmering.

Meanwhile, melt the butter over medium heat in a large Dutch oven. This will be the same pot that you will cook the meat in later. Sauté the mushrooms until tender and somewhat browned; remove from the pot to a small bowl and set aside until needed. I recommend refrigerating them since they will be sitting around for about 2 hours.

Pat the meat cubes dry and season well with salt and pepper. Heat 3 tablespoons of oil in the Dutch oven over medium-high heat; brown the meat in two batches so that it is always in a single layer on the bottom of the pot. Return all of the meat to the pot; add the onions and garlic; cook until the onion is soft, about 10 minutes. Add the wine and strain the beef broth into the pot; discarding the carrot and bayleaf. Simmer, partly covered, 1 1/2-2 hours or until the meat is very tender.

When the meat is done, add the mushrooms, sour cream, mustard and parsley. Adjust the seasonings to taste. If you'd like to give the gravy a bit more body, push the meat into a pile on one side of the pot. Sprinkle the xanthan gum over the meat then mix in well. You don't want to boil the sauce, so just let it sit for a few minutes on low heat until slightly thickened, stirring occasionally. This won't make a thick gravy or make the sauce slimy, it just makes it so that it's not watery.

Makes 6 servings
Do not freeze

* Tyler's recipe said to sauté the mushrooms in 5 tablespoons of butter plus 3 tablespoons of oil. I thought that was excessive so I left out the oil. However, I think you could safely cut the butter back as well to about 2-3 tablespoons.

Per Serving: 476 Calories; 38g Fat; 28g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

This is based on Tyler Florence's Food 911 recipe. It is NOT a one-pot dish, but is good enough to be worth the extra pots to clean. I made a few slight changes, but I think the overall flavor is probably close to the same as his. He called for Cognac, which I replaced with wine. I also left out the fresh thyme that he added to the broth/carrot mixture since I don't care for it. Other than what I mentioned about cutting back on the butter and oil, the remaining ingredients are the same as in the original recipe. This is delicious and would be great served over Zucchini "Noodles" or with some Faux Mashed Potatoes or other vegetable. Click the photo above to view a close-up of this dish or click here.

UPDATE: I've revised the cooking method a bit to simplify things and use fewer pots and pans. I also cut back even more on the butter and adjusted the nutritional counts to reflect this. I added the wine to the broth as soon as I had finished boiling it so that I wouldn't forget to add it later. And, I mixed the sour cream, mustard and parsley together ahead of time too so that I could just throw it into the pot at the end.

Not sure about an ingredient you see here or where to buy it? Click here for information on just about any ingredient in this recipe.