Keto Beef Stroganoff with Cauliflower Noodles

Savor the rich flavors of this classic Russian dish, remastered for your keto lifestyle. Our Keto Beef Stroganoff with Cauliflower Noodles offers a comforting, creamy sauce with tender beef strips, served over a bed of al dente cauliflower noodles for a perfect low-carb delight.

Course Dinner

Cuisine Keto, Russian

Keyword Cauliflower Noodles, Keto Beef Stroganoff, Keto Recipes, Low-Carb Dinner

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 400kcal

Equipment

Large pan
Spiralizer or knife
Cutting board
Measuring cups and spoons

Ingredients

For the Beef Stroganoff:

1 ½ pounds beef sirloin, thinly sliced 680g
1 tablespoon olive oil 15ml
1 medium onion, finely chopped about 150g
2 cloves garlic, minced
8 ounces mushrooms, sliced 227g
1 cup beef broth 240ml
1 tablespoon Worcestershire sauce 15ml
1 teaspoon Dijon mustard 5ml
½ cup sour cream 120ml

For the Cauliflower Noodles:

1 large head cauliflower about 1kg
1 tablespoon olive oil 15ml

Instructions

Begin by preparing the cauliflower noodles. Cut the cauliflower into florets and use a spiralizer to create noodle shapes. If you don't have a spiralizer, you can use a knife to cut the florets into thin, noodle-like strips.
Heat a tablespoon of olive oil in a large pan over medium heat. Add the cauliflower noodles and sauté for 5-7 minutes, or until they are tender but still firm, akin to 'al dente' pasta. Season with salt, then set aside and keep warm.
In the same pan, add another tablespoon of olive oil and heat over medium-high. Add the thinly sliced beef sirloin and sear until browned on all sides. Remove the beef from the pan and set aside.
Reduce the heat to medium and add the chopped onion to the pan, cooking until translucent. Add the minced garlic and sliced mushrooms, sautéing until the mushrooms are soft and golden.
Pour in the beef broth, Worcestershire sauce, and Dijon mustard, stirring to combine. Bring the mixture to a simmer and let it cook for a few minutes to reduce slightly.
Return the beef to the pan and cook for another 3-4 minutes, ensuring the beef is cooked through and the flavors are well combined.
Remove the pan from the heat and stir in the sour cream until the sauce is creamy and smooth. Taste and adjust seasoning with salt and pepper.
To serve, divide the cauliflower noodles among plates and top with the beef stroganoff. Garnish with fresh parsley if desired.

Notes

For a thicker stroganoff sauce, you can add a teaspoon of xanthan gum to the beef broth mixture before adding the sour cream.

Ensure the beef is sliced against the grain for the most tender result.

Leftovers can be stored in an airtight container and refrigerated for up to 3 days.

For a dairy-free version, substitute the sour cream with coconut cream. Adjust the seasoning as needed to balance the flavors.

Nutrition