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1 1/2 pounds chicken -- or beef cut into stir fry strips
4 tablespoons butter -- divided
1/2 onion -- sliced thin
1 clove garlic -- finely chopped
1/2 cup water
1 chicken bouillon cubes -- or 2
1 pint sour cream -- 1 medium container (pint?)
dill seed -- optional
How To Prepare:
In skillet melt 2 tablespoons butter and add onion and garlic (and sliced fresh mushrooms or canned if you like). Brown on low heat (not to burn garlic) and cook until onion is carmelized. Remove from pan and set aside.
In same skillet add 2 tablespoons butter and meat strips. Add pepper and dill seed. Cook until well browned and butter has cooked away. Then add 1-2 boullion cubes (beef or chicken) and 1/2 cup water. Continue cooking until all moisture has gone and beef/chicken is coated nicely.
Turn heat to low and add sour cream, 1 small squirt regular mustard. Add onions and garlic (and mushrooms if used)
Stir well and heat through without boiling.
Carbs per serving - include all nutritional information if known: