Keto cabbage noodle beef stroganoff

Keto cabbage noodle beef stroganoff

Easy beef stroganoff gets a low-carb makeover. Skip the noodles and cook some thinly sliced cabbage until tender, then serve the tangy sour cream sauce overtop. Full of delicious mushrooms and tender beef, it makes a wonderful keto dinner.

Keto cabbage noodle beef stroganoff

Easy beef stroganoff gets a low-carb makeover. Skip the noodles and cook some thinly sliced cabbage until tender, then serve the tangy sour cream sauce overtop. Full of delicious mushrooms and tender beef, it makes a wonderful keto dinner.
USMetric
6 servingservings

Ingredients

Beef stroganoff
  • 3 tbsp 3 tbsp butter, divided
  • 8 oz. 230 g mushrooms, sliced
  • salt and pepper
  • 1½ lbs 650 g sirloin steak, sliced thin against the grain
  • ½ (2 oz.) ½ (55 g) red onion, choppedred onions, chopped
  • 1 tbsp 1 tbsp tomato paste
  • ½ cup 120 ml beef broth
  • 45 cup 190 ml sour cream
Cabbage noodles
  • 2 tbsp 2 tbsp butter
  • 1¼ lbs 550 g green cabbage, thinly sliced
  • salt and pepper
  • 2 tbsp 2 tbsp water
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Instructions

Beef stroganoff

  1. In a large skillet, heat two-thirds of the butter over medium high heat until melted. Add the mushrooms and sprinkle with salt and pepper. Saute until the mushrooms are golden brown, about 5 minutes, then transfer to a bowl.
  2. Pat the beef dry and sprinkle with salt and pepper, then add to the hot pan. Cook until browned, another 5 minutes or so, then transfer to the bowl with the mushrooms.
  3. Add the remaining butter to pan and add the onion, sautéing until translucent. Whisk in the tomato paste, then whisk in the broth. Bring to a simmer.
  4. Place the sour cream in a medium bowl and whisk in about ½ cup of the broth. Then stir the sour cream mixture back into the pan.
  5. Return the mushrooms and beef to the pan, along with any accumulated juices, and stir to combine.

Noodles

  1. Meanwhile, in a large pot over medium heat, melt the butter. Add the cabbage, salt and pepper, and water.
  2. Reduce the heat to medium low and cook until the cabbage is tender. Serve topped with the beef stroganoff.

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8 comments

  1. Nicholas
    Step 4 reads: whisk in 1/2 a cup of broth. For 2 servings, the recipe only calls for 1/4 cup of broth. I believe the instructions should read whisk in 1/2 of the broth, omitting the cup measurement.

    I did like the flavor of the dish and it was satisfying. I would probably double the broth/sour cream sauce as I like it bit more "saucy". But overall a good dish

  2. Emily S.
    I’m not a huge fan of sirloin as I find it tough and gristly. What would be a more tender cut of meat to use instead? Thank you !
    Replies: #3, #6
  3. Kristin Parker Team Diet Doctor

    I’m not a huge fan of sirloin as I find it tough and gristly. What would be a more tender cut of meat to use instead? Thank you !

    You can try a chuck steak or ribeye.

    Reply: #8
  4. Louise
    Can you cook this in the slow cooker? If so what would you need to do differently.
    Reply: #5
  5. Kristin Parker Team Diet Doctor

    Can you cook this in the slow cooker? If so what would you need to do differently.

    We have not tested this recipe in the slow cooker.

  6. Linda
    I used chicken breast because that's what I fancied. That way you can also up the fat to keep the ratio with extra soured cream or fresh grated cheese on top as the chicken has less fat than the beef.
  7. Linda
    This was so simple and so quick to make, and absolutely delicious 😋
    Thank you so much for this recipe!! A new favourite in our house!
  8. Olivia
    Try a rump steak

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