Low Carb Beef Stroganoff over Cauliflower Rice

This is a creamy beef stroganoff built around thin strips of sirloin, mushrooms and a sauce of beef broth, heavy cream, Worcestershire and Dijon mustard. It goes over sautéed cauliflower rice instead of noodles, which keeps the carbs low: the recipe card lists 6 grams per serving. The whole thing takes 30 minutes, 10 of prep and 20 of cooking, and makes 4 servings.

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Everything happens in two skillets. One handles the beef and the sauce, the other cooks the cauliflower rice while the sauce simmers.

What Goes in the Skillet

The card has the exact amounts. These are the parts that shape the dish.

• Beef sirloin (1 pound): a lean cut that stays tender when sliced thin and browned quickly.
• Mushrooms (8 ounces): they add an earthy, savory note and cook down with the onion and garlic. Cremini, shiitake and portobello all work in place of button mushrooms.
• Beef broth (1 cup), Worcestershire sauce (1 tablespoon) and Dijon mustard (1 teaspoon): these give the sauce its depth before the cream goes in. Chicken or vegetable broth can stand in for beef broth if that is what you have.
• Heavy cream (1 cup): it makes the sauce creamy and thick as it simmers.
• Cauliflower (1 head, about 4 cups riced) and butter (2 tablespoons): the base that replaces rice or noodles.
• Fresh parsley: chopped and scattered on top at the end for color.

Cooking It in the Right Order

Prep first. Slice the beef thinly, dice the onion, mince the garlic and slice the mushrooms. A food processor makes quick work of ricing the cauliflower if you have one.

Brown the beef in 2 tablespoons of olive oil over medium-high heat for 3 to 4 minutes, then take it out of the pan. The onion goes into the same skillet for about 3 minutes until translucent, followed by the garlic and mushrooms for around 5 minutes, until the mushrooms are tender. Pour in the broth, Worcestershire and mustard and bring it to a gentle simmer.

Lower the heat, stir in the cream and return the beef to the pan. Five more minutes of simmering thickens the sauce. Season with salt and pepper at the end.

While that simmers, melt the butter in a separate skillet over medium heat and sauté the riced cauliflower for 5 to 7 minutes until tender, seasoned with salt and pepper. Spoon the stroganoff over the cauliflower and top with parsley.

Small Adjustments

• Doneness: if you use a meat thermometer, 145°F gives medium-rare and 160°F gives medium.
• Seasoning: taste before serving. A pinch of garlic powder or paprika is an easy addition.
• Creamier sauce: add another 1/4 cup of heavy cream.
• More vegetables: spinach, bell peppers or zucchini can go into the stroganoff.

Swaps and Variations

• Chicken or turkey: use thinly sliced chicken breast or turkey in place of the beef.
• Greens: a handful of spinach or kale stirred in adds color.
• Mushroom types: shiitake, cremini or portobello give a different flavor and texture than button mushrooms.

What to Serve Alongside

The stroganoff is rich, so lighter sides balance it. Steamed broccoli or green beans give some crunch. A salad of mixed greens and cucumbers with an olive oil dressing is the other easy choice. For a drink, sparkling water with lemon works, or a glass of dry red or white wine.

Time and Nutrition

Prep takes 10 minutes and cooking takes 20, so the dish is on the table in 30 minutes. One serving has about 550 calories, 42 grams of fat (20 grams saturated), 6 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 38 grams of protein and 800 milligrams of sodium.

Equipment

A large skillet for the beef and sauce, a second skillet for the cauliflower, a cutting board and knife, and measuring cups and spoons are all you need.

FAQ

Can I use frozen cauliflower rice?

Yes. Sauté it straight from frozen and allow a few extra minutes until it is tender.

Can I make this dairy-free?

Use coconut cream or another dairy-free cream in place of the heavy cream, and check the label for added sugars.

Can I use a different broth?

Chicken broth or vegetable broth both work and still give the sauce a flavorful base.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us