Easy Low-Carb Beef Stroganoff with Buttery Cabbage Noodles Recipe

Susie T. Gibbs March 13, 2013 Beef Main Dish Recipes, Budget Low Carb Cooking, Holidays & Seasons, Low-Carb St. Patrick's Day, Main Dish Recipes, Menu Planning, Recipes Leave a comment 1,004 Views

Jump to Recipe·Print Recipe

One-Pot-Low-Carb-Wonders, We Salute You! Slainté!

Easy Low-Carb Beef Stroganoff with Buttery Cabbage Noodles

You can have this satisfying comfort meal on the table in 50 minutes from start to finish. Although ground beef isn’t a traditional cut of beef for stroganoff, the ground chuck is not only budget friendly, but cook-friendly—no meat-slicing skills needed.

Total Cost of Recipe: $8.52
Cost per 1/4 of Recipe: $2.13

Easy Low-Carb Beef Stroganoff with Buttery Cabbage Noodles Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Susie T. Gibbs
Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 minutes
Yield: 4 servings 1x

Ingredients

Units Scale

1 pound ground chuck, 80/20, raw
2 cloves garlic, slivered
1/2 teaspoon thyme, dried, divided
1/4 teaspoon red pepper flakes
3/4 teaspoon kosher salt, divided
3/4 teaspoon black pepper, divided
1 tablespoon Worcestershire sauce
1/8 cup dry vermouth, or dry white wine
1/4 cup onion, chopped
1/4 cup red bell pepper, seeded and chopped
3/4 pound mushrooms, sliced thinly
2 cups chicken broth
1 cup sour cream
1 recipe Low-Carb Buttery Cabbage Noodles
1 teaspoon glucomannan powder — or 1 teaspoon xanthan gum or 2 tablespoon chia seeds, optional

Cook Mode Prevent your screen from going dark

Instructions

In large skilled crumble ground chuck and add half the spices, reserving the remaining half to add to the veggies. Saute until meat is beginning to brown. Add Worcestershire sauce and dry vermouth (or dry white wine). Cook until meat is brown. Remove meat from pan and reserve.
Add onions, red bell pepper, and mushrooms to the pan used to cook beef. Saute until beginning to turn tender–about 5 minutes.
Add beef back to pan. Add chicken stock. Cover and simmer thirty minutes.
Remove beef mixture from heat. Add 1 cup sour cream. If mixture is too runny and thin, thicken with glucomannan powder, xanthan gum, or your favorite thickening agent. Chia seeds can also be used to thicken it, as can cream cheese.

Notes

Serving Ideas: Serve over Buttery Cabbage Noodles. Add a crisp house salad or simple sliced tomatoes if your carb count allows.

SUSIE T’s NOTES:

Susie T. Gibbs Four Forks Award - 4 Out of 4 Forks This dish is one of my very favorite Fall Comfort Food Classics. It’s perfectly Induction Friendly and makes a quick and easy weeknight meal – especially when you use have the Meat Base II cooked and frozen in the freezer. Who needs Hamburger Helper with these types of recipes on hand. Hard to believe it’s low carb and healthy for you.

A slice or two of tomatoes is the only side dish you need for this speedy meal, if you need a side dish at all. It tastes like you spent all day on it. And the best part of all? Not a speck of soy or grains in sight!