Beef Stroganoff with Cabbage Noodles

A fairly easy supper tonight – Keto Beef Stroganoff with Cabbage Noodles.
You guys, this was REALLY good.
 
I found some beef stew meat in the fridge yesterday, and had to use it up ASAP. Since I know stew meat is typically made with tough cuts, I decided to cook it in – yes – the sous vide. I did 150 degrees for 24 hours, and it was perfect! SO tender.
 
Anyhow, I sifted through a few recipes, and this is what I ended up with:
 
  • 1 tablespoon avocado oil
  • 1/2 cup (80g) onions, chopped
  • 1 tablespoon (15g) garlic
  • 1 pound (454g) beef stew meat, cubed and cooked  
    • Since I know stew meat is typically made with tough cuts, I decided to cook it – yes – sous vide. I did 150 degrees for 24 hours
  • 1 cup (100g) mushrooms, sliced
  • 1 tablespoon Lea & Perrins Worcestershire Sauce (gluten free, but has a touch of sugar) 
  • 1 teaspoon (5g) Redmond Real Salt (use my friend Carrie’s link at – Redmond Life & enter code carriebrown at checkout for a 15% discount!)
  • 1/2 teaspoon ground black pepper
  • 3/4 cup (185g) beef broth (see instructions) – check ingredients, it can be hard to find one without sugar or other garbage in the list!
  • 1/3 cup (75 g) sour cream
  • 1/4 teaspoon konjac flour (aka glucomannan powder) – THE BEST Keto thickener for soups, hot sauces and gravies! (Read about Keto and Low Carb Thickeners, and have a look at the options konjac/glucomannan on Amazon)
 
Instructions
  • First, remove the cooked beef from the sous vide. Save the juice from the bag, because later you can use it to supplement the beef broth – you’ll need only 3/4 cup TOTAL.
  • Put a double layer of paper towel on a cutting board, spread the meat out on top of that, and pat dry with more paper towels. Wet meat will add too much moisture to your sauce!
  • Heat a heavy skillet over medium-high heat, and when it’s hot, add the oil, then onions. Sauté for about 3 minutes. Add the garlic and cook for about 30 seconds.
  • Add the mushrooms, Worcestershire sauce, salt, pepper, and and broth cook for about 5 minutes. Stir frequently.
  • Add the cooked beef and really mix everything together.
  • Turn off the burner and slowly add the sour cream and combine gently.
  • Sprinkle the konjac flour over the top, and stir until the mixture thickens.
  • Serve over cauliflower rice, cabbage noodles, zoodles, or maybe Palmini!
 
As you can see I opted for the cabbage noodles – which is just finely shredded cabbage. I bought a whole head this time, instead of buying the coleslaw mix, because I for sure didn’t want the carrots in my stroganoff. Plus, for the whole *small* head of cabbage – a little over 2 pounds – I paid under $1.50. Where a 12 ounce package of the coleslaw mix was about the same price! Two+ pounds vs less than one pound? gee. (Lots of stores do have the cabbage-only angel hair shreds, but of course the store I was at, did not)
 
(yes, some of these are affiliate links, benefitting my good friends Carrie and Yogi. Feel free to visit their site at www.carriebrown.com and poke around. Lots of great info, recipes, and photos. As always, it costs nothing extra to use these links to purchase, but helps them out a bit. And we all can stand a little extra help.)

❤️  ❤️  ❤️  ❤️  ❤️  ❤️  ❤️  ❤️  ❤️  ❤️  ❤️  ❤️  ❤️  ❤️  ❤️  ❤️  ❤️  ❤️  ❤️

 

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