Keto Beef Stroganoff

Growing up my mom would always make us beef stroganoff for dinner, and I always hated the mushrooms and beef but loved the sauce and buttered noodles. This version really cleans up the classic version by replacing noodles with sliced cabbage. The cabbage is soft like a noodle, but stays firm enough to deliver the saucy goodness without falling apart. I also used ground beef instead of chuck roast, which is the part I liked least as a child. This dish is perfect for when you need a warm comforting meal, but still want to remain healthy!

Here’s how you make it:

Ingredients:

• 1/2 medium green cabbage sliced into ribbons

• 2-3 cloves of minced garlic

• 8 oz of sliced white mushrooms

• 1/2 yellow onion diced

• 3 oz softened cream cheese

• 1/2 cup heavy cream + drizzle more depending on preferred consistency

• 1 cube chicken bouillon

• 3 tablespoons olive oil

• 2 tablespoons bourbon

• 1 tablespoon Worcestershire sauce

• Handful chopped parsley

• 1 tablespoon or more prepared horseradish

• Salt & pepper to taste

Instructions:

• Sauté the cabbage on medium heat with a tablespoon of olive oil. If need, add a half cup of water, cover, and let simmer for 5 mins. Keep covered until serving. 

• Heat two tablespoons of olive oil on medium and sauté the mushrooms. The them sit for 2 minutes and then begin to stir and flip. Add in the onions and cook until translucent. Use a little more oil if needed. Season with a small amount of salt. Add in garlic and cook until fragrant. Put the mixture in a bowl and set aside. 

•  Begin to brown the meat on medium heat and break up with the back of a spoon. Once no longer red, discard some of the fat, and stir in the bouillon, bourbon & Worcestershire. Sprinkle the nutmeg, and cook down some of the liquid. 

• Next melt in the cream cheese, followed by the heavy cream, parsley, and salt & pepper. If using horseradish mix in too. Let the sauce simmer until desired thickness. 

• Serve over the cabbage ribbons, add additional parsley, & enjoy!