I have always love Beef Stroganoff, and there is a place near Chicago by O'Hare Airport that does it for you right at tableside called Le Cave.
The place looks like it is straight out of a Sinatra movie, and he has actually been there a number of times when he was roaming the earth. The interior is designed to look like a cave, and it really does, sort of like eating in a French Wine Cellar. They do a lot of things well there, but they are known for there Stroganoff.
Beef Stroganoff, in its modern form, is dish of strips of beef filet with a mushroom, onion, dijon, and sour cream sauce. It is usually served over rice, or noodles. If you are on a low carb diet there are plenty of good lo carb pasta's out there.
The dish comes from Russia, but was adopted by the French, and became the rage in the 1950's when it was prepared tableside in continental restaurants.
1 lb Fillet of Beef
1 1/2 medium Onions
1 clove crushed Garlic
1 clove chopped Shallot
4 oz sliced Mushrooms
1 oz Butter
1/4 cup Beef broth
1/8 Pint Sour Cream
Cognac, Brandy, or Sherry
Slice the Filet into thin medallions. Slice the Onions thinly. Cut the stems off the Mushrooms and also slice thinly. Over a low heat melt half the Butter (with a tad of Olive Oil) in a Frying Pan and add the Onions. Move around regularly until they are translucent. It is important that they do not burn. Add the sliced Mushrooms and toss around for a minute or so until they are soft and coated with the juices.
Spoon out the Onions, and Mushrooms into a dish.
Add the remaining Butter to the Frying Pan and allow it to get very hot - so that it froths. Drop in the Beef medallions and fry briskly on all sides. The Beef really needs only to be browned and not over-cooked in the middle. A couple of minutes at the most, and finish by deglazing the pan with the cognac, or sherry.
Tip the Onions and Mushrooms back into the Frying Pan. Season well with Salt & Pepper. Add Beef Broth, Tomato Paste, Dijon, the Sour Cream, and cook at the same heat for another minute so that the Cream reduces to a syrupy consistency.
Garnish with chopped scallions, and serve with pasta, or rice.