Beef Stroganoff Burgers (Low Carb) (Recipe 110 of 125)

Beautiful photo from Peace
Love and Low Carb

Only 15 away from hitting my goal. I am confident I will hit that goal and soar right past it. My guess is about 140 this year. And even with that I still have over 1000 recipes I want to try. 

This recipe is a keeper. I am a big fan of stroganoff and, unfortunately, it's not carb friendly. This recipe makes it carb friendly. The key was to not eat it over rice, potatoes or noodles. Success! I bought cauliflower mash - not at all the same as mashed potatoes - but it worked. 

I think what really makes this recipe is the sherry that gets added. It adds a nice hint of something that you're not sure what it is, but you know it's there.

Beef Stroganoff Burgers (Low Carb)
Recipe from Peach Love and Low Carb

Serves 4

• 1 ½ pounds ground beef
• 3 T chopped Italian flat leaf parsley, extra for garnish
• 2 T Worcestershire sauce
• 3 large cloves garlic, minced, divided
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp sea salt
• ½ tsp black pepper
• 2 T butter
• 2 tablespoons olive oil
• 2 tablespoons cooking sherry (I use this brand)
• 1 small onion, diced
• 6 ounces cremini mushrooms, sliced
• 1 c beef stock
• 2 T beef bouillon granules (I use this brand)
• ¾ c sour cream
• ½ c heavy cream
• ¼ c grated parmesan

First make the burgers. Combine ground beef, parsley, Worcestershire sauce, one clove of garlic, onion powder, garlic powder, sea salt and pepper in a last mixing bowl.

Once mixture is well incorporated, form into 4 even patties.

Next, in a large sauté pan, over medium-high heat, sear the patties, browning on both sides. About 3 minutes each side.

Remove patties from pan and set aside. To the same pan, add butter, olive oil, and cooking sherry.

Reduce heat to medium-low, add onion, mushrooms, and the remainder of the garlic. Sauté until onions are tender and slightly caramelized and mushrooms are tender.

Next, deglaze pan with beef stock. Use a rubber spatula to scrape off and mix in any bits of onion and garlic stuck to the bottom of the pan. Add beef bouillon granules and stir until dissolved.

Then stir sour cream, heavy cream, and parmesan into sauce. Simmer for 10 to 15 minutes or until the sauce has reduced by ⅓ and has started to thicken.

Finally, Add patties back to the sauce and let entire dish simmer, uncovered, on low for 10 minutes. Serve patties on a plate and top with sauce. Garnish with fresh parsley.