Low-carb cabbage noodle 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
- ½ cup 120 ml
- 4⁄5 cup 190 ml
- 2 tbsp 2 tbsp butter
- 1¼ lbs 550 g , thinly sliced
- salt and pepper
- 2 tbsp 2 tbsp water
- 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.
- 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.
- 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.
- 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.
- Return the mushrooms and beef to the pan, along with any accumulated juices, and stir to combine.
- Meanwhile, in a large pot over medium heat, melt the butter. Add the cabbage, salt and pepper, and water.
- Reduce the heat to medium low and cook until the cabbage is tender. Serve topped with the beef stroganoff.
It’s pretty easy to make a low-carb version of this classic dish. The flour in the sauce has to go, obviously, but if you gently simmer it for a bit, it will thicken up on its own. Sour cream does have a tendency to curdle when added to hot liquid, but you can avoid this by whisking it with a bit of the hot broth first. Then add it back to the pan and keep the heat on low.
Do yourself a favor and purchase a tender cut of meat such as sirloin or even tenderloin. Stroganoff doesn’t cook for that long so you don’t get the benefit of tenderizing the meat through slow braising. But no matter what cut of meat you use, be sure to slice it very thinly so it browns quickly when added to the pan.
Cabbage noodles are perfect for this dish. They play the part of egg noodles quite well and since cabbage itself is popular in Russian cuisine, it pairs very nicely. I like to cut my cabbage into wedges first and then cut the wedges into thin slices so I get “noodles”. Then gently cook in a pan with butter, salt, and pepper until tender.