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Plated meal

Ground Beef Stroganoff with Mushrooms and Cauliflower Rice

  • Keto
  • Russian
  • Contains Dairy
  • Beef

Tasty minced beef and mushrooms coated in a luscious creamy sauce and served over a bed of cauliflower rice, it’s no wonder this beef stroganoff is such a hit.

Nutrition Per Portion

  • Calories

    729

  • Carbs

    22.4g

  • Fat

    59.1g

  • Fibre

    7.4g

  • Protein

    35.1g

  • Sugar

    9.8g

  • 0.0 min

    Heat 1/3 of the oil a large skillet over medium-high heat.

  • 0.5 min

    Add mined beef to skillet and season with salt and pepper.

  • 1.0 min

    Cook beef, stirring occasionally, until cooked through. Approximately 10 minutes.

  • 1.5 min

    Chop the mushrooms into large slices

  • 3.5 min

    Using a grater, grate the cauliflower into cauliflower rice.

  • 7.5 min

    Finely chop the parsley.

  • 8.5 min

    Mince or finely chop the garlic

  • 10.5 min

    Once the beef is cooked through transfer to a plate.

  • 11.0 min

    Return skillet to medium-high heat and add 1/3 of the oil.

  • 11.5 min

    Add the mushrooms. cook, tossing occasionally, until mushrooms are golden. Approximately 7 minutes.

  • 18.5 min

    Season with salt and pepper and add garlic. Cook until fragrant,. Approximately 1 minute.

  • 19.0 min

    In another skillet heat reaming oil at a medium to high heat.

  • 19.5 min

    Add the cauliflower rice and cook until golden. Approximately 4 minutes.

  • 20.0 min

    To the mushrooms add the beef stock, cream cheese, sour cream, Worcestershire sauce, Dijon mustard, and paprika to skillet. Bring to a simmer whilst stirring.

  • 23.5 min

    Return beef to skillet with mushrooms and sauce, stir to combine. and heat through. Approximately 2 mins.

  • 25.5 min

    Remove from heat , serve over cauliflower rice and garnish with parsley.

  • Ingredients

    Beef Mince

    Button Mushrooms

    Sliced into large segments

    Cauliflower

    Grate to make Cauliflower rice

    Garlic

    Minced

    Beef Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. Use 60ml per person

    Cream Cheese

    Sour Cream

    Worcestershire Sauce

    Dijon Mustard

    Paprika

    Fresh Parsley

    Finely chopped for garnish

    Olive Oil

    Use 2 tablespoons of oil per person

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