Low-carb cabbage noodle beef stroganoff

Low-carb 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 low-carb dinner.

Low-carb 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 low-carb dinner.
USMetric
6 servingservings

Ingredients

Beef stroganoff
  • 3 tbsp 3 tbsp butter, divided
  • 8 oz. 225 g mushrooms, sliced
  • salt and pepper
  • 1½ lbs 650 g sirloin steak, sliced thin against the grain
  • ½ ½ red onion, choppedred onions, chopped
  • 1 tbsp 1 tbsp tomato paste
  • ¾ cup 175 ml beef broth
  • 23 cup 150 ml sour cream
Cabbage noodles
  • 2 tbsp 2 tbsp butter
  • 1¼ lbs 550 g (½ large head) green cabbage, thinly sliced
  • salt and pepper
  • 2 tbsp 2 tbsp water

Instructions

Instructions are for 6 servings. Please modify as needed.

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.

Tips!

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 the cut the wedges into thin slices so I get “noodles”. Then gently cook in a pan with butter, salt and pepper until tender.

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3 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 !
    Reply: #3
  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.

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