Meals · Skillet & sheet-pan mains
Keto beef stroganoff with mushrooms over cauliflower rice
Strips of sirloin seared hard, a whole pound of browned mushrooms and a tangy sour cream sauce that gets its body from reduced broth and a little cream cheese instead of flour. It goes over cauliflower rice in place of egg noodles, and tastes just as much like stroganoff.
- Time
- 45 min (15 prep + 30 cook)
- Servings
- 4
- Per serving
- 465 kcal
- Protein
- 45 g
Ingredients
- 1 1/2 lb top sirloin steak, trimmed of its outer fat, sliced across the grain into strips
- 1 tsp salt, divided
- 1 tsp black pepper
- 1 tbsp olive oil
- 1 tbsp butter
- 1 lb mushrooms, sliced
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
Sauce
- 1 cup beef broth
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 2 oz cream cheese, softened
- 1/2 cup sour cream
- 1 lb 2 oz cauliflower rice, fresh or frozen
- 2 tbsp fresh parsley, chopped
Steps
- Pat the strips of beef dry and season with half the salt and all the pepper.
- Heat the oil in a large, deep skillet over high heat until it shimmers. Sear the beef in two batches, 1–2 minutes a side, until browned on the outside and still a little pink in the middle. Lift onto a plate and keep the juices.
- Lower the heat to medium-high, melt the butter and add the mushrooms with the rest of the salt. Cook 8–10 minutes, stirring now and then, until their water has gone and they are well browned. Add the onion and cook 4 minutes until soft, then the garlic for 30 seconds.
- Stir in the Dijon, Worcestershire and broth, scraping up the brown bits. Simmer 6–8 minutes, until the liquid has reduced by about half. While it simmers, microwave or steam the cauliflower rice until hot, about 5 minutes, and drain off any water.
- Turn the heat to low and stir in the cream cheese until smooth. Take the pan off the heat, let it stop bubbling, then stir in the sour cream so it does not split.
- Return the beef and its juices and warm over the lowest heat for 1–2 minutes without letting it boil, until the sauce coats a spoon and the beef is done to your liking (the USDA's safe minimum for beef is 145°F after a 3-minute rest). Spoon over the cauliflower rice and scatter with parsley. Keeps 4 days in the fridge; reheat gently at half power and do not let it boil.
Good to know
My sauce still looks thin. What now?
Sprinkle 1/4 teaspoon of xanthan gum over the sauce while whisking, then wait 3 minutes before judging it, because it goes on thickening as it sits. A second minute of gentle simmering before the sour cream goes in does the same job.
Can I use light sour cream?
Yes, and the sauce stays creamy thanks to the cream cheese, at about the same score. Add it off the heat just the same, because a light sour cream splits even more readily.
Alternative
Per
- Calories
- 113
- Protein
- (40%)
- 11 g
- Fat
- (51%)
- 6 g
- Carbohydrates
- (10%)
- 3 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 255 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1862 kcal goes into the pot and 2178 g of ingredients comes out as about 1644 g of food: 113 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.