We ate this plain since I haven't found a noodle that is low-carb friendly. My mother-in-law has made them out of eggplant (I believe) so I need to get with her on that receipe. But this was actually very good without the noodles. If you aren't watching your carbs as strickly, cook up some noodles and put this over them. Will definitely make again.
1 pound ground beef
1 medium onion, diced (I used the fozen, already chopped kind)
1 clove garlic (I used the jar kind)
1 can mushrooms, drained
1 teaspoon liquid beef broth concentrate (I had bullion on hand so used that)
2 tablespoons Worcestershire sauce
1 teaspoon paprika
3/4 cup sour cream
Salt and pepper to taste
Brown and crumble the ground beef in a heavy skillet over medium heat. Add the onion and garlic as soon as there's a little grease in the bottom of the pan and cook until the pinkness is gone from the ground beef.
Drain the excess grease. Add the mushrooms, broth concentrate, Worcestershire, and paprika. Stir in the sour cream and then add salt and pepper to taste. Heat through, but don't let it boil.
This is great as-is, but you may put it over noodles from the non-low-carb set.
3 servings
Total carbs is 7g
Recipe from 1001 Low-Carb Recipes by Dana Carpender
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