Beef Stroganoff with Red Wine


1 stick of butter

1 pound of top sirloin or round steak (trim and cut into cubes)

1 medium onion

1 8 oz packet of fresh mushrooms (you can use canned if you like)

1 tsp salt (I love to cook with kosher salt!)

1 tsp pepper (my mom says the more pepper the better!)

1 tsp garlic powder (you can use minced garlic or chopped fresh garlic– My husband says the more garlic the better!)

1 can of Cream of Chicken soup (so far this is the only thing that has carbs if you are thinking “Atkins low carb”)

1 can of water

8 oz Sour Cream

˝ cup of Domaine Montel Cabernet (you can pour your self a glass while you are cooking as well!  This of course is not low carb friendly, but I enjoy it anyway!!!)


Melt the butter is a large pot or pan (you will cook everything in this pan so make sure it has high enough sides).  Put the onions in until they are clear.  Place the trimmed/cubed meat into the pan with the onions.  Add the salt, pepper, garlic and cook until the meat is browned.  You can put all of the mushrooms in now or only place half in, since mushrooms cook down, and the rest towards the end.  Add the can of cream of chicken soup and then the water.  Cook on low heat until the meat is tender, about 1 ˝ hours.  I like to add the rest of the mushrooms about 30 minutes before I serve the food and put in the ˝ cup of Domaine Montel Cabernet Red Wine.  Add the sour cream right before serving.  You can either place this over rice or noodles or broccoli if you are on the Atkins low carb diet (we have to do all of these in our family)!


More Great Recipes