LOW Carb: Burgundy Beef and Broccoli

T's Burgundy Beef and Broccoli

1 1/2 pounds ribeye(more flavor because of fat) or NY Strip (more dense protein, but a little tougher), slowly to cooked medium rare (still lots of pink) and cut into 1/4 inch thick strips
 
3-4 tablespoons clarified butter 
1 cup julienne carrots 
1 small shallot , minced
2 cups raw broccoli, sliced
1 cup white mushrooms, sliced
2 teaspoons garlic, minced
6 ounces Burgundy wine
8 ounces brown gravy (like Knorr brand..higher quality)
Salt and pepper to taste

Instructions:

Heat butter in a large skillet and sauté carrots, broccoli and minced shallot

Add mushrooms, garlic and sauté

Deglaze with burgundy wine (simply means pour wine around edges of the pan and continue to sauté ...coo****il the sauce thickens)

Add brown gravy and the meat strips

Coo****il very hot  Don't overcook and pay attention to desired meat doneness.
 

This is pretty low carb.  The wine and the gravy give this di****s carb value....

erve this with green beans and the whole thing still equals or is lower than 7 grams of carbs per serving...more like 6 really.

So enjoy this!  Please respond in the recipe forum if you want me to post more recipes from my own book.

T.
 

All hail Mr T!

Please post more! I'm going to Costco in the AM to buy some of the cuts of meat you've been using. Your recipes are awesome! I have copied and pasted at least 6 of them and tried 2 so far!

Diana

More.....More......Keep em coming!!!!
Thanks
Myrtis

I am sitting here at 1:30 am DROOLING over all your recipes!!!!  I am so making one of these for dinner tonight!  I wanted to know if you (or anyone else) has any more STALL busting recipes?  I am having my procedure on Tuesday, but I am trying to lose some weight before I get there... lol

Will let ya know which one my family tries tonight, and how we liked it! 

T. You have a Book?

Oh wow  a preview please?

Oh guess you are doing that with your yummy recipes.
cant wait to go shopping next payday.

Sophie

Well It's just my cookbook that I add pages to!  I've been asked a ton of times to publi**** but ya know it's better to just share them with my friends.  I've got about 300 recipes that are my own and about 50 that are adaptations of others that I've changed (but I still give credit to the original recipe maker).....  But these are all of the recipes that I cook for guests that come to the islands and stay at my villas.  I charge about 100 dollars a plate....but for my friends, I'll only charge a smile.

T.

Yep - keep those recipes coming.  They're awesome!!!  And such a needed break from the same old thing all the time.  So far I've made four of them and all have been terrific.  My hubby loves them, too.  And they give me something new to cook for our friends and family when they come over.

Mr T.

You are an angel!!  I am almost  3 weeks out from lapband and wondering what to tempt my husband with that will be friendly to me!!!  I just refuse to cook two different meals.  Keep the recipes coming please!!!  

I made a traditional boeuf bourguignon this weekend, which I served with mashed turnips-it was so great-your recipe has a similar flavor profile.

I like this idea, because I never thought of making this with broccoli! I don't usually use store-bought gravy, but I'd be willing to try it. I'm thinking, if you seared your meat first in the same pan before you use it to saute the veggies, instead of cooking slowly,  that would probably give a deeper flavor to this recipe-just an idea. Either way, it looks fabulous!