Low carb meat dish recipes

Low carb meat dish recipes

We bring you recipes for low-carb meat dishes. We know that we are living in a time when meat is a little above its usual price, but if you want to make the dish, you can replace the meat in the recipe with a more affordable one: rump, filet mignon and sirloin, with rump, rump or flank, paying attention to the tenderness of each meat. And enjoy the recipe.

Low Carb Stroganoff

Ingredients:

– 300g of Rump or Filet Mignon

– cream to taste

– 1 Medium Onion chopped

– 1 medium tomato, chopped

– 15 ML of Olive Oil

– Parsley to taste

– Salt (moderate)

-Black pepper to taste

– 1 teaspoon of saffron

– Mushrooms (Optional)

Preparation:

In a pan heated with olive oil, sauté the onion until it is golden brown.

2. Add the tomato and sauté for another 2 minutes.
3. Cut the meat into strips and add to the pan and leave until cooked. Add a little water if necessary.
4. Once cooked, season with salt and black pepper to taste.
5. Add the cream and stir well. Remove from heat and sprinkle with parsley on top.
6. Serve and enjoy.

Low Carb Red Wine Lizard

– 1 piece of lizard (about 600 g)

- 5 garlic cloves

– 1 glass of red wine

– salt and black pepper to taste

– 1 pinch of paprika, cumin and nutmeg

– 1 lemon

– 1 large onion

– canola oil

– 1/2 cup of water

Preparation:

1. With the tip of the knife, make small holes in the lizard piece and place the 5 inside them.

garlic cloves.

2. Season the meat with salt and pepper to taste and the other seasonings.
3. In a bowl, place the meat, the squeezed lemon juice and the red wine.

Leave in the refrigerator, in a covered container, for about 2 hours.

4. Heat the pressure cooker and pour in a dash of olive oil. When the oil is

hot, add only the meat (not the seasoning broth) and let it brown on one side. Turn and brown on the other side (about 4 minutes for each side)

5. Add the onion, cut into four pieces, the meat seasoning that was left in the bowl and another 1/2 cup of water. Mix everything together and cover the pan. As soon as the pan comes to pressure, reduce the heat, let it cook for 25 minutes and turn off the heat.
6. Release the pressure from the pan, open the lid and turn the heat back on to thicken the broth.

from meat.

About the author

Ricardo Siqueira

I am an agricultural engineer from São Paulo with over 15 years of experience in the field and in the corporate sector. My career combines the tradition of agriculture with technological modernization, from managing urban gardens to managing complex agribusinesses. On the Agro Portal, I share analyses of digital tools, market trends, and recipes that value local production, always with a practical, data-driven perspective.