From Cooking TLC: Truly Low Carb Cooking, Volume 1 by Karen Rysavy.

Recipe shared courtesy of www.sheknows.com

Ingredients:
16 ounces sliced beef strips, such as London Broil
2 tablespoons olive oil
1/2 of a small onion, vertically sliced (about 3.5 ounces)
3/4 cup water
2 tablespoons red wine vinegar
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 cup sour cream
1 tablespoon ThickenThin NotStarch

Directions:
1. Heat oil until smoking hot. Add meat strips, browning very well on all sides. Reduce heat, add onion, and cook and stir until onion is soft and transparent (not brown).

2. Add vinegar and cook for 30 seconds, then add water and seasonings. Simmer, covered, until meat is tender -- 30 minutes or several hours, depending on cut of meat.

3. Five minutes before serving, stir NotStarch into sour cream. Add three large spoonfuls of the broth to the cream mixture, one spoonful at a time.

4. When cream mixture is diluted and warmed from the broth you stirred in (tempered), you can add it to the pan without it curdling. Heat through, but not boil.

Delicious by itself, or over cabbage noodles or steamed vegetables.

Makes 4 (4-ounce) servings.

Per serving: 7g carbs, 2g fiber, 31g protein, 28g fat 408 calories