* Exported from MasterCook *

CROCKPOT STROGANOFF

Recipe By :
Serving Size : 8 Preparation Time :10:00
Categories : 10-20G Low Carb Meat Beef Stews Casseroles


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 In a 4 qt crockpot add the following:
1 can beef broth -- (10 ½ oz)
1/4 cup dry white wine
1 large onion -- cut into chunks
1/2 lb sliced mushrooms -- or 2 cans
5 garlic cloves -- chopped
Then prepare:
3 lb beef round steak, R-T-C -- by removing fat and
1 In a gallon size baggie add the following:
1/2 cup Atkins Bake Mix
1/2 cup soy powder -- or soy flour
1 tsp dry mustard
2 tsp salt -- or salt substitute
1 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp Old Bay Seafood seasoning
1 tsp parsley
One hour before serving add:
12 oz sour cream

Turn the crockpot on high and let it start getting hot while preparing the meat below.

Thoroughly shake all dry ingredients together. Add half the meat and
shake in baggie until thoroughly coated. Add coated meat to crockpot.
Do the same with the other half of the meat.

Cook on high for 2 hours, then on low for 4 hours. If you have all day, you could just leave it on low for 8-10 hours. Stir occasionally
making sure to scrape the bottom of the crockpot.



About 1 hour before serving, stir in 12 oz sour cream.

When the stroganoff was completely tender and ready to serve, I added
approx. 3 cups of spaghetti squash to the crockpot. I stirred this
thoroughly to mix all ingredients. This tasted fine, but did not have
the same kind of texture as it's high-carb accompaniment of noodles or
white rice. I think next time I will put a small head of cauliflower
through the food processor and add that to it instead of the spaghetti
squash. This might end up being more of the rice texture I miss.
Either way, this tasted great and stroganoff is one of those dishes we
have really missed since starting LC.

Serving size = 2 large ladelfuls (approx. 12 oz)
Makes 8 servings
Approx. 10-12 carbs per serving (this included the spaghetti squash)









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Per Serving (excluding unknown items): 410 Calories; 21g Fat (47.9% calories from fat); 44g Protein; 8g Carbohydrate; 1g Dietary Fiber; 126mg Cholesterol; 798mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore 2002
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 2,500 Low Carb, LC Diabetic, LC Kosher Recipes


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0

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