Beef Stroganoff Patties

By McCarleyRHLAC

If made into 4 servings–8 grams of net carbs per serving (This would be calculating all of the sauce being used)

Ingredients

• 1 1/2 lbs. Extra Lean Ground Beef
• 1 Container Fresh Mushrooms - Sliced - (I used Creminis)
• 1/2 Medium White Onion - Chopped
• 2 Tbs Fresh Garlic - Minced - Divided
• 2 Tbs Butter
• 1/4 Cup Heavy Cream
• 3/4 Cup Sour Cream
• 2 Tbs. Worcestershire
• 1 Cup Beef Broth
• 2 Tbs. Beef Bouillon Granules
• 2 Tbs. Cooking Sherry
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 1/2 tsp. Kosher Salt
• 1/2 tsp Black Pepper
• A Few Sprigs of Italian Flat Leaf Parsley - Finely Chopped

Details

Servings 4
Adapted from peaceloveandlowcarb.blogspot.com

Preparation

Step 1

In a large mixing bowl combine ground beef, parsley, 1 Tbs minced garlic, worcestershire, and all of your seasonings. Form into 4 even patties.

Over low to medium heat saute your onions with 2 Tbs butter, 2 Tbs cooking sherry and 1 Tbs minced garlic. Saute the onions until they are a nice caramel color

While you are caramelizing your onions, start cooking your burgers over medium-high heat, flipping as necessary. The less you flip them or press down on them, the juicier your burgers will be. After about 10 minutes, remove from heat and set aside. They will finish cooking in the sauce.

Once your onions are nice and caramelized, de-glaze the pan with the beef stock. Use a rubber spatula to scrape all the bits of onion and garlic from the pan and mix into the sauce. Stir in bouillon granules.

To your sauce, add the mushrooms and let simmer over low-medium heat for 5-8 minutes.

Stir in the heavy cream and sour cream to the sauce. Add the burger patties to the sauce and let the whole dish simmer on low for about 10 minutes.

Serve and Enjoy!!