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It was my dad's 65th birthday last week and I decided to share a recipe that he loves. As the name suggests, it's adapted from a traditional Russian stew that is commonly served with pasta that can easily be replaced with zucchini noodles - you can add some if you like. It's meant to be eaten as a main dish. If you plan to have it as a starter, use half a serving.
*Optionally, you can use a thickener: 1 tbsp ground chia seeds (+ 0.1 g net carbs per serving) or arrowroot powder (+ 1.2 g net carbs per serving) mixed in 1/4 cup water or use cream & egg yolk mixture like I did in my Pork & Kohlrabi Stew.*
Hands-on Overall
Nutritional values (per serving)
Net carbs9.4 grams
Protein35.1 grams
Fat38.1 grams
Calories523 kcal
Calories from carbs 7%, protein 27%, fat 66%
Total carbs10.8 gramsFiber1.4 gramsSugars4.8 gramsSaturated fat18.4 gramsSodium783 mg(34% RDA)Magnesium152 mg(38% RDA)Potassium1,398 mg(70% EMR)
Ingredients (makes 6 servings)
- 2 large beef rump (sirloin) steaks (800 g/ 1.76 lb)
- 600 g brown or white mushrooms (1.3 lb)
- 1/4 cup ghee or lard (55 g/ 1.9 oz)
- 2 cloves garlic, minced
- 1 medium white or brown onion, chopped (110 g/ 3.9 oz)
- 5 cups bone broth or chicken stock or vegetable stock (1.2 l/ quart)
- 2 tsp paprika
- 1 tbsp Dijon mustard you can make your own
- juice from 1 lemon (~ 4 tbsp)
- 1 1/2 cup sour cream, heavy whipping cream or coconut cream (345 g/ 12.2 oz)
- 1/4 cup freshly chopped parsley
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Place the steaks in the freezer in a single layer for 30-45 minutes. This will make it easy to slice the steaks into thin strips. Meanwhile, clean and slice the mushrooms. When the steaks are ready, use a sharp knife and slice them as thin as you can. Season with some salt and pepper.
- Grease a large heavy bottom pan with half of the ghee. Once hot, add the beef slices in a single layer - do not overcrowd the pan. Quickly fry over a medium-high heat until browned from all sides. Remove the slices from the pan and place in a bowl. Set aside for later. Repeat for the remaining slices.
- Grease the pan with the remaining ghee. Place the chopped onion and minced garlic in the pan and cook until lightly browned and fragrant, for about 2-3 minutes. Add the sliced mushrooms and cook for 3-4 more minutes while stirring occasionally.
- Add Dijon mustard, paprika, and pour in the bone broth. Add lemon juice and bring to a boil. Cook for 2-3 minutes. Add the browned beef slices and sour cream. Take off the heat.
- If using a thickener, add to the pot and stir well. Finally, add freshly chopped parsley. Eat hot with a slice of toasted Keto Bread or let it cool down and store in the fridge for up to 5 days.
Enjoy!
Ingredients
- 2 large beef rump (sirloin) steaks (800 g/ 1.76 lb)
- 600 g brown or white mushrooms (1.3 lb)
- 1/4 cup ghee or lard (55 g/ 1.9 oz)
- 2 cloves garlic, minced
- 1 medium white or brown onion, chopped (110 g/ 3.9 oz)
- 5 cups bone broth or chicken stock or vegetable stock (1.2 l/ quart)
- 2 tsp paprika
- 1 tbsp Dijon mustard you can make your own
- juice from 1 lemon (~ 4 tbsp)
- 1 1/2 cup sour cream, heavy whipping cream or coconut cream (345 g/ 12.2 oz)
- 1/4 cup freshly chopped parsley
- 1 tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Place the steaks in the freezer in a single layer for 30-45 minutes. This will make it easy to slice the steaks into thin strips. Meanwhile, clean and slice the mushrooms. When the steaks are ready, use a sharp knife and slice them as thin as you can. Season with some salt and pepper.
- Grease a large heavy bottom pan with half of the ghee. Once hot, add the beef slices in a single layer - do not overcrowd the pan. Quickly fry over a medium-high heat until browned from all sides. Remove the slices from the pan and place in a bowl. Set aside for later. Repeat for the remaining slices.
- Grease the pan with the remaining ghee. Place the chopped onion and minced garlic in the pan and cook until lightly browned and fragrant, for about 2-3 minutes. Add the sliced mushrooms and cook for 3-4 more minutes while stirring occasionally.
- Add Dijon mustard, paprika, and pour in the bone broth. Add lemon juice and bring to a boil. Cook for 2-3 minutes. Add the browned beef slices and sour cream. Take off the heat.
- If using a thickener, add to the pot and stir well. Finally, add freshly chopped parsley. Eat hot with a slice of toasted Keto Bread or let it cool down and store in the fridge for up to 5 days.
Enjoy!
Nutrition (per serving)
Calories523kcal
Net Carbs9.4g
Carbohydrates10.8g
Protein35.1g
Fat38.1g
Saturated Fat18.4g
Fiber1.4g
Sugar4.8g
Sodium783mg
Magnesium152mg
Potassium1,398mg
Detailed nutritional breakdown (per serving)
| Total per serving |
| 9.4 g | 35.1 g | 38.1 g | 523 kcal |
| Beef, rump steak (sirloin), raw |
| 0 g | 27.6 g | 14.8 g | 252 kcal |
| Mushrooms (brown), fresh |
| 3.7 g | 2.5 g | 0.1 g | 22 kcal |
| Ghee |
| 0 g | 0 g | 9.2 g | 83 kcal |
| Garlic, fresh |
| 0.3 g | 0.1 g | 0 g | 1 kcal |
| Onion, white, fresh |
| 1.4 g | 0.2 g | 0 g | 7 kcal |
| Beef bone broth, beef stock |
| 0.4 g | 3 g | 2.5 g | 33 kcal |
| Paprika, spices |
| 0.1 g | 0.1 g | 0.1 g | 2 kcal |
| Dijon mustard |
| 0.1 g | 0.1 g | 0.3 g | 4 kcal |
| Lemon juice, fresh |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Cream, sour |
| 2.7 g | 1.4 g | 11.1 g | 114 kcal |
| Parsley, fresh (spices) |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
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