Nutrition Facts
(per serving)

The original recipe was modified to use cauliflower noodles instead of traditional egg noodles, reducing carbohydrates significantly. The butter was replaced with olive oil to lower saturated fat, and Greek yogurt was used as a healthier alternative to sour cream, which reduces calories and fat. The amount of flour was also minimized to make it keto-friendly.
  • ~250 Calories saved
  • ~20g Fat saved
  • ~40g Carbs saved

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Original Recipe:

https://www.gimmesomeoven.com/easy-beef-stroganoff-recipe/print-recipe/61950/

Disclaimer: This recipe is generated by an AI model and may not be perfect. Please review the recipe and make any necessary adjustments.

Keto Beef Stroganoff with Cauliflower Noodles

ketogenic

Ingredients

  • 450 g cauliflower noodles (or riced cauliflower)
  • 60 ml olive oil, divided
  • 680 g thinly-sliced steak (such as flank steak)
  • Fine sea salt and freshly-cracked black pepper, to taste
  • 1 small white onion, thinly sliced
  • 450 g sliced mushrooms (mix of button and baby bella)
  • 4 cloves garlic, minced
  • 120 ml beef stock
  • 1 tablespoon Worcestershire sauce
  • 30 g almond flour or coconut flour
  • 120 g plain Greek yogurt
  • Chopped fresh parsley (optional)

Instructions

  1. Cook the noodles: In a large pot of salted boiling water, cook the cauliflower noodles for about 3-5 minutes until tender, then drain and set aside.
  2. Sauté the steak: In a large skillet, heat 30 ml of olive oil over medium-high heat. Season the steak with salt and pepper, then add to the skillet and cook for about 3-4 minutes until browned. Remove the steak from the skillet and set aside.
  3. Sauté the veggies: In the same skillet, add the remaining 30 ml of olive oil. Add the onions and sauté for 3 minutes. Then add the mushrooms and cook for 5-7 minutes until softened. Add the garlic and cook for 1 more minute.
  4. Make the sauce: Stir in the beef stock and Worcestershire sauce. Sprinkle in the almond or coconut flour and stir until well combined. Let it simmer for about 5 minutes.
  5. Combine: Stir in the Greek yogurt and return the steak to the skillet. Mix until combined and heated through, adjusting seasoning as necessary.
  6. Serve: Serve the beef stroganoff over the cauliflower noodles, garnished with parsley if desired.

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