Keto Beef Stroganoff with Cauliflower Noodles

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.