Low-Carb Stroganoff
A tasty spin on a traditional dish. A clean keto sausage stroganoff with mushrooms and pepper in a creamy sauce. Serve with cauliflower rice or some buttered low-carb seeded bread rolls for a satisfying meal.
Ingredients
- 1 Red pepper (thinly sliced)
- 1 Brown onion (thinly sliced)
- 150 g Closed cap mushrooms (thinly sliced)
- 2 tbsp Unsalted butter
- 400 g Breakfast sausages
- 28 g Sundried tomatoes
- 1 tbsp Dijon mustard
- 1 tbsp Tomato paste
- 2 tbsp Dried thyme
- 240 ml Double cream
- Salt & pepper (to taste)
Instructions
- Cook the sausages in a pan, until cooked through.
- Fry the red pepper, onion and mushrooms in butter in the same pan used for the sausages on medium heat.
- Cut the sausages into bite-sized pieces and add them back to the pan with the vegetables. Stir and let cook for another minute.
- Add all the remaining ingredients. Bring to a boil.
- Lower the heat and let simmer for 10 - 15 minutes, until the sauce thickens.
- Add salt and pepper to taste.
Notes
Serve with some Fullgreen Cauliflower Rice and buttered Low-Carb Seeded Rolls for a tasty and satisfying meal.
Nutrition
Calories: 759kcalCarbs: 9gProtein: 16gFat: 73g
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