Cauliflower Rice Stroganoff Recipes

LOW CARB BEEF STROGANOFF (GROUND BEEF STROGANOFF)

Steps:

• Gather ingredients. Cook cabbage or cauliflower rice and keep warm. Slice mushrooms and onions.
• Heat a medium-large pan over medium heat until hot. Add 2 tbsp butter and swirl to coat. Add the mushrooms and spread evenly in the pan. Leave to cook for 2 minutes (or until browned) then turn them over, cooking for another 1 1/2.
• Push the mushrooms to the sides of the pan and add the remaining tbsp of butter to the middle of the pan with the onions and saute until softened. Remove the mushrooms and onions from the pan.
• Cook the ground beef in the pan, breaking it up into small pieces, until just cooked through. Add the brandy, beef base, and Worcestershire sauce, stirring well.
• Scrape the mushroom mixture (and any accumulated liquid) back into the pan with the ground beef, sprinkle the nutmeg over the top and let some of the liquid simmer off. Add the cream cheese, stirring to melt. Stir in the sour cream and simmer gently until thickened. Stir in the parsley. Salt and pepper to taste.
• Serve over cooked cabbage noodles or cooked cauliflower rice. Serves 4.
• The beef stroganoff is 4.6 g net carbs per serving on its own. Served over cabbage noodles it's 8.3 g net carbs. Served over cauliflower rice it's 7.87 g net carbs.
• If you have a higher carb tolerance, this low carb stroganoff is delicious over cooked spaghetti squash.

GROUND BEEF STROGANOFF {MEAL PREP}

Steps:

• Get your rice started using the method of your choice. Cook according to the directions on the package. When it is cooked, set aside.
• Meanwhile, in a large pan, on medium high heat, break up and brown the ground beef.
• When the ground beef is about half cooked, add in the onions, garlic, and mushrooms. Continue to fry the mixture until the mushrooms have cooked down. Drain excess fat.
• Add the Dijon mustard, Worcestershire, paprika, and arrowroot powder (or flour) to the pan. Mix to combine. Your mixture will not tighten up and feel dry. That is what it is suppose to be like!
• Pour in the beef broth and combine. Now you have what appears to be a soup. That is also normal. Allow this to simmer on medium heat for about 10 minutes. It will reduce down.
• After about 10 minutes, remove the pan from the heat. Allow to cool for 2-3 minutes.
• Add in the sour cream. Do not add this while the stroganoff is boiling hot. To get the texture right, this needs to be combined off the heat.
• Add salt and pepper to taste. The salt needed is highly dependent on the type of broth used. Some are high in sodium so be careful not to over salt.
• Add 3/4 cup of rice to each container, and then divide the stroganoff mixture evenly between the 4 containers.
• Allow to cool for 10 minutes. Secure the lids and move to the fridge.
• Consume with in 4 days, or freeze for up to 4 months.

LOW-CARB BEEF STROGANOFF RECIPE BY TASTY

Steps:

• In a large bowl, season the sirloin liberally with salt and pepper. Toss to coat.
• Heat a bit of oil in a large pot over medium-high heat until shimmering. Place half of the cubed meat in the pan, spacing out to avoid overcrowding. Sear on each side for 1 minute, until well-browned. Transfer the seared beef to a bowl and repeat with the remaining meat.
• Reduce the heat to medium. Add the onion, mushrooms, and a pinch of salt. Sauté until all of moisture has been release from the mushrooms and evaporated and the onions have caramelized, about 12 minutes.
• Add the beef broth and scrape up any browned bits from the bottom of the pan.
• Once the liquid has thickened slightly, mix a few tablespoons of the hot broth with the sour cream in a small bowl--this will temper the sour cream and keep it from curdling. Add the sour cream mixture to the broth and mix until incorporated.
• Once the liquid has thickened slightly, add the seasoned sirloin and any juices that have collected in the bowl.
• Stir the the contents of the pot until the meat has cooked through, about 5 minutes.
• Use a vegetable peeler to slice the zucchini into ribbons.
• Heat a drizzle of oil in a medium pan over medium-high heat.
• Add the zucchini ribbons and a pinch of salt and toss until the zucchini has wilted slightly, about 1 minute. Immediately transfer the zucchini to serving dishes to stop cooking.
• Top the zucchini with the stroganoff and a sprinkle of chives.
• Enjoy!