Beef with Mushrooms and Olives
The recipe makes 4 servings
2 Tbsp (27ml) olive oil, divided
1 lb (454g) beef sirloin, cut into thin strips
1 large onion (150g), thinly sliced
2 large garlic cloves, minced
1/3 cup (83g) prosciutto, finely diced (optional)
8 oz (180g) sliced mushrooms
2 Tbsp lemon juice and 1 strip lemon zest
1 cup (180g) diced tomatoes
1/4 cup (30g) ground almonds or coarse almond flour
1 Tbsp (16g) unsalted butter
1/2 cup beef broth or water (more as needed)
1/2 cup (150g) pitted green olives
1-2 sprigs fresh thyme or fresh oregano
Salt and black pepper, to taste
1/4 cup (15g) chopped fresh parsley
Heat one tablespoon of olive oil in a large skillet over medium-high heat; add the beef strips and cook for 3 to 4 minutes or until browned on all sides. Remove from the skillet and set aside.
Add the remaining tablespoon of olive oil to the same skillet and sauté the onion until soft and translucent, about 5 minutes. Add the garlic, prosciutto (if using), mushrooms, lemon juice, and zest; season with salt and pepper to taste and cook for 5 minutes.
Add the olives, beef broth, tomatoes, and thyme to the skillet; bring to a simmer and cook for about 5 minutes, stirring occasionally. Stir in the butter and ground almonds and cook for 2 to 3 minutes or until the sauce has thickened slightly. Return the beef strips to the skillet and continue cooking for a few minutes (until very tender). Sprinkle with fresh parsley.
Nutritional breakdown per serving (recipe makes 4 servings)
9.8g Total Carbs
6.9g NET Carbs