Ingredients
- 2 teaspoons olive oil
- 1 1/2 pounds beef sirloin steak sliced into strips
- Salt and pepper to taste
- 3 tablespoons unsalted butter
- 1 medium onion sliced
- 8 ounces cremini mushrooms sliced
- 1 clove garlic minced
- 4 tablespoons blanched almond flour
- 1 pinch ground nutmeg
- 1 3/4 cups beef broth
- 1 tablespoon whole-grain mustard
- 1 cup sour cream
- Fresh herbs for garnish such as parsley or thyme
Instructions
- Heat olive oil in a large skillet over medium-high heat. Season the beef with salt and pepper. Add the beef in batches and sear each side for 2-3 minutes until browned. Remove the beef and set aside.
- Reduce the heat to medium and add butter to the same skillet. Sauté the sliced onion for 2 minutes, then incorporate the mushrooms and garlic, cooking for approximately 5 minutes until softened. Mix in the almond flour and nutmeg.
- Gradually add the beef broth and whole-grain mustard; let the mixture simmer gently.
- Stir in the sour cream and return the seared beef to the skillet. Allow the flavors to combine and heat through. Taste and adjust salt and pepper as needed.
- Serve over your favorite low-carb side, such as cauliflower rice or zucchini noodles. Garnish with fresh herbs, such as parsley or thyme.