Ingredients

The following ingredients have 4 Servings
  • 1 pound rare/medium-rare roast beef (sliced thin)
  • 6 ounces baby bella mushrooms (sliced)
  • 1/4 onion (sliced thin)
  • 1 clove garlic (minced)
  • 1/3 cup white wine (I use Pinot Grigio)
  • 1 cup beef or chicken stock
  • 2/3 cup sour cream
  • 1/3 cup mascarpone cheese
  • 2 tablespoons butter
  • 1 teaspoon Worcestershire Sauce
  • salt and pepper to taste
  • 1/4-1/2 teaspoon Xanthan Gum

Instruction

  • Heat a skillet over medium and add in the butter, then sauté the mushrooms, onions, salt and pepper for a few minutes, until you have some good color.  All the brown bits on the bottom of the pan, that's exactly what you want!  This is important, because it will give a lot of flavor to the sauce!  Add in the garlic for about 20 seconds, careful not to burn it.
  • Deglaze the pan with the white wine, scraping up the brown bits of flavor.  Add in the beef or chicken stock, roast beef, Worcestershire sauce and mascarpone cheese. 
  • Simmer for 5-7 minutes, then stir in the Xanthan Gum and sour cream, then turn off the heat, once it has melted. I only used 1/4 teaspoon of the Xanthan Gum and it was the perfect amount.
  • That's it, you're done!  I told you it was quick and easy!  Serve over zucchini noodles, cauliflower rice, mashed cauliflower or shirataki noodles and enjoy!
  • Store leftovers in the fridge for a few days or freeze.