For the longest time, every time I made stroganoff, he insisted he didn't like stroganoff, and he wished I wouldn't make it. Every. Time. But he only said it before I cooked it. Once dinner time rolled around, the man went back for seconds. Without fail, every time I make stroganoff, my husband gets seconds. Now it's just a running joke me saying, "I'm making stroganoff for dinner," and him replying with, "I don't like stroganoff."
This is our entertainment.
Another little backstory... the reason I make stroganoff so often is that I always have an abundance of sour cream. We get HelloFresh boxes, and whenever they send us sour cream to dollop on our food, I skip the dollop and put the package in the fridge. When I think I've collected enough, I make stroganoff. And I almost always have ground beef in the house, so it's one of those things I don't have to go grocery shopping to make.
Obviously, I've reached an overabundance of sour cream. However, I recently started the keto diet, so I had to make a few tweaks to the recipe to cut out some carbs.
It actually turned out a lot better than I thought. It tastes just as good as my traditional recipe. (Psst! If you're interested, you can see it here.)
Side note: getting all of the nutritional information for a homemade recipe is a pain in the butt. So... you're welcome.
What you'll need:
- 8oz sour cream
- 1 lb 85/15 ground beef
- 1 cube beef bouillon, crushed
- 1/2 cube chicken bouillon, crushed
- 3/4c half and half
- 1/4c water
- 2c sliced mushrooms
- 1/4c almond flour
- 1 medium head cauliflower
- salt and pepper to taste
What to do:
Cut the cauliflower up into florets. The smaller they are, the faster they cook. Put them in a pot of salted water and bring to a boil. Let boil for about 7 minutes, or until tender. Drain.
In a large skillet, cook the ground beef until brown, chopping up into bits as it cooks. Season with salt and pepper.
Make the cream of mushroom:
While the meat cooks, heat a drizzle of oil in the bottom of a saucepan over medium-high heat. Add mushrooms and cook until brown and fragrant, about 4-5 minutes. Quickly stir in almond flour for about 30 seconds. Add half and half, water, and chicken bouillon (instead of water and bouillon, you can also use 1/4c of chicken stock). Bring to a boil and let simmer until it's nice and thick. Season with salt and pepper.
Add sour cream and beef bouillon to the ground beef. Stir to combine.
Stir cauliflower into the beef mixture.
Pour the cream of mushroom into the skillet and stir everything together. Taste and add more salt and pepper if needed.
If you find your stroganoff is a little dry, or the sauce doesn't quite cover the food, just add a little water to thin it out a bit.
Yields about 4 servings.
Calories: 530
Fat: 36g
Protein: 31g
Net Carbs: 9
P.S. You might notice in my picture there doesn't seem to be enough meat. That's because I only had a 10oz package of ground beef in the house instead of my usual one pounder. The recipe and nutrition facts account for one pound of ground beef, so yours will be a little more beefed up. Literally.
Fat: 36g
Protein: 31g
Net Carbs: 9
P.S. You might notice in my picture there doesn't seem to be enough meat. That's because I only had a 10oz package of ground beef in the house instead of my usual one pounder. The recipe and nutrition facts account for one pound of ground beef, so yours will be a little more beefed up. Literally.
