Keto Beef Stroganoff Soup

Ingredients

• Beef top sirloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  24 oz or 680g

• Mushrooms

  White, raw

  6 cup, whole or 576g

• Butter

  Unsalted

  4 tbsp or 57g

• Garlic

  Raw

  2 cloves, minced or 6g

• Onions

  Raw

  1 medium or 110g

• Chicken broth

  Soup, canned, ready-to-serve

  5 cup or 1.2kg

• Paprika

  Spices

  2 tsp or 4g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Sour cream

  Reduced fat, cultured

  1 cup or 242g

• Parsley

  Raw

  4 tbsp or 15g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Place the steaks in the freezer for 30-45 minutes to facilitate thin slicing. Meanwhile, prepare the mushrooms, garlic, and onion. Once the steaks are ready, slice them thinly and season with salt and pepper.
2. Heat half the butter in a large pan. Add the beef slices in a single layer and brown them on all sides over medium-high heat. Remove and set aside. Repeat with remaining slices.
3. Add the remaining butter to the pan. Cook the onion and garlic until lightly browned and fragrant, about 2-3 minutes. Add mushrooms and cook for another 3-4 minutes, stirring occasionally.
4. Stir in Dijon mustard, paprika, and chicken broth. Add lemon juice and bring to a boil. Cook for 2-3 minutes, then add the browned beef and sour cream. Remove from heat.
5. Serve garnished with freshly chopped parsley.