Better Beef Stroganoff

Beef stroganoff is traditionally made with flour for thickening and served atop some sort of starchy side like egg noodles or rice. Traditional beef stroganoff doesn't really fit into a healthy low-carb lifestyle, but with a little tweaking we can make it so it can become a regular fixture on your low-carb menu.

Ingredients

• 2 pound ground beef (75% - 8o% lean)
  
• 1/2 teaspoon mustard powder
• 1 t kosher salt
• 1/2 t black pepper
• 1 beef bouillion cube chopped or crushed
  
• 5 cloves fresh garlic thinly sliced
• 3/4 large onion sliced
  
• 8oz sliced mushrooms
• 1.5 c sour cream
• 1/2 c mayonnaise

Directions

1. Brown the ground beef in a deep saucepan over medium-high heat.
   
2. Remove the cooked ground beef from the pan and set aside, but leave any drippings in the pan. A slotted spoon works well for this.
3. Reduce heat to medium.
   
4. Add onions, mushrooms, and garlic to the pan and cook until the onions begin to get soft.
5. Reduce heat to low.
   
6. Add the remaining ingredients to the pan and stir until blended.
7. Add the cooked ground beef back to the pan and stir to combine.
8. Season to taste as needed.
9. Remove from heat.

I think this is great served over cauliflower rice. I posted the recipe for Cauliflower "Rice" - Plain so you'd have something to serve your stroganoff atop.

And in case you're wondering about thickening without using flour, you don't need to thicken since you're using a beef bouillon cube instead of a bunch of beef broth.

Give it a try and let me know what you think.

Cheers,
Alex

PS. Don't fear the fat!