While growing up there wasn’t much of a ‘food scene’ and restaurants were either India, Chinese or Continental. Under the wide banner of continental cuisine was everything from burgers to pizzas to nachos. Looming under the ‘main course’ section was normally chicken a-la-kiev or paprika chicken and beef or chicken Stroganoff. I don’t recall how authentic it was but I do remember it being one of my favourite dishes to eat, a rich creamy gravy, tender beef (at least back in the day) and always served with rice. This recipe is my recreation of those childhood memories and I’m making it Keto friendly and trying to also make it as close to what’s the real authentic Stroganoff.
Cookin Low and Slow
I wish I could experience the wonderful world of beef that exists outside India on a regular basis. But for now I’m stuck here. I’ve said this several times, you get ‘beef’, ‘mince’ and ‘tenderloin’. For this recipe I used beef which has to be cooked low and slow to become tender. Speaking of beef, we got some other killer beef recipes like my Beef Massaman curry, Blue cheese beef burger and my Keto steak with a herb butter.
Sahil is the master chef behind Headbanger's Kitchen. He hates writing up recipes because he's a man of few (written) words, but when he's on camera, he's all about the jibber jabber. Somebody stop him.