1 pound cubed stew beef
3/4 cup sour cream
2 tablespoons worcestershire sauce
2 teaspoons concentrated boullion
1 tablespoon white wine
1 large onion — chopped
1 clove garlic — chopped
1 pinch celery salt
1 pinch parsley
1 teaspoon olive oil — or butter
2 stalks celery
Heat no-stick frying pan at medium heat until butter or oil begins to sizzle.
Throw in beef cubes, garlic and onion. Allow to cook until beef is browned and tender.
Add wine, boullion, Worcester Sauce, and spices.
Cook until a gravy forms. Remove from heat. Stir in Sour Cream until mixture is creamy brown.
Serve with celery on the side as garnish.
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