Beef Stroganoff Casserole
A creamy beef stroganoff baked with mushrooms and sour cream over cauliflower rice
Ingredients
1 lb ground beef or thinly sliced beef
1 Tbsp butter or beef tallow (for cooking)
8 oz mushrooms, sliced
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp smoked paprika
½ tsp coarse sea salt
½ tsp cracked black pepper
1 cup sour cream (full fat)
1 Tbsp Dijon mustard
2 cups cauliflower rice
1 Tbsp extra virgin olive oil (for finishing)
Fresh parsley, chopped (for garnish)
Macronutrients
Protein: 102g
Fat: 140g
Carbs: 30g
Preparation
Preheat oven to 350°F (175°C).
In a large skillet, heat butter or tallow (1 Tbsp) over medium heat. Add onions (1 small) and cook until translucent, about 3–4 minutes.
Add garlic (2 cloves) and mushrooms (8 oz), cooking until mushrooms are browned and moisture evaporates, about 6–8 minutes.
Add ground or sliced beef (1 lb), smoked paprika (1 tsp), salt (½ tsp), and pepper (½ tsp). Cook until beef is browned and cooked through, breaking it up if ground.
Remove skillet from heat. Stir in sour cream (1 cup) and Dijon mustard (1 Tbsp) until well combined.
Transfer the beef mixture to a baking dish and spread evenly.
Bake uncovered for 15–20 minutes until bubbly and hot.
Meanwhile, sauté cauliflower rice (2 cups) in a skillet over medium heat with a little butter or tallow (optional) until tender, about 5 minutes.
Serve the beef stroganoff casserole hot over cauliflower rice.
Drizzle extra virgin olive oil (1 Tbsp total, divided) on top and garnish with chopped fresh parsley.
35lbs