Low-Carb Cabbage Noodle Beef Stroganoff
Ingredients
Cabbage noodles
-
2 tbsp. water
-
salt and pepper
-
1 1/4 pounds (½ large head) green cabbage, thinly sliced
-
2 tbsp. butter
Beef stroganoff
-
2/3 cup sour cream
-
3/4 cup beef broth
-
1 tbsp. tomato paste
-
1/2 red onion, chopped
-
1 1/2 pounds sirloin steak, sliced thin against the grain
-
salt and pepper
-
8 oz. mushrooms, sliced
-
3 tbsp. butter, divided
Method
-
01In a large skillet, heat two-thirds of the butter over medium high heat until melted. Add the mushrooms and sprinkle with salt and pepper. Saute until the mushrooms are golden brown, about 5 minutes, then transfer to a bowl.
-
02Pat the beef dry and sprinkle with salt and pepper, then add to the hot pan. Cook until browned, another 5 minutes or so, then transfer to the bowl with the mushrooms.
-
03Add the remaining butter to the pan and add the onion, sautéing until translucent. Whisk in the tomato paste, then whisk in the broth. Bring it to a simmer.
-
04Place the sour cream in a medium bowl and whisk in about ½ cup of the broth. Then stir the sour cream mixture back into the pan.
-
05Return the mushrooms and beef to the pan, along with any accumulated juices, and stir to combine.
-
06Meanwhile, in a large pot over medium heat, melt the butter. Add the cabbage, salt and pepper, and water. Reduce the heat to medium low and cook until the cabbage is tender. Serve topped with the beef stroganoff.
-
07It’s pretty easy to make a low-carb version of this classic dish. The flour in the sauce has to go, obviously, but if you gently simmer it for a bit, it will thicken up on its own. Sour cream does have a tendency to curdle when added to hot liquid, but you can avoid this by whisking it with a bit of the hot broth first. Then add it back to the pan and keep the heat on low.
