HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconBreezy Beef Stroganoff
Breezy Beef Stroganoff

Breezy Beef Stroganoff

with Buttered Cauliflower Rice

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You'll never want to hunker down in the kitchen again after making this simplified version of the classic. We've done away with the starch-heavy noodles and have re-invented this one with buttered cauliflower rice. You'll never look back!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Tags:QuickCarb Smart (50g or less)

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Ground Beef

285 g

Cauliflower, florets

56 g

Onion, chopped

113 g


3 g


1 unit

Beef Broth Concentrate

6 tbsp

Sour Cream


½ tbsp

Worcestershire Sauce

7 g


1.5 tsp

Dijon Mustard


Not included in your delivery

4 tbsp

Unsalted Butter*


⅔ tsp


½ tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories630 kcal
Fat48 g
Saturated Fat26 g
Carbohydrate18 g
Sugar8 g
Dietary Fiber4 g
Protein33 g
Cholesterol140 mg
Sodium660 mg
Utensilsarrow down iconarrow down icon
Box Grater
Large Non-Stick Pan
Measuring Cups
Large Pan
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce.

Grate cauliflower florets using a box grater. (TIP: Use the side with the largest holes!) Slice mushrooms. Peel, then mince or grate garlic. Finely chop parsley.


Heat a large non-stick pan over medium-high heat. When hot, add 2 tbsp butter (dbl for 4 ppl) and swirl around pan until melted. Add mushrooms and onions, then season with salt and pepper. Cook, stirring, until mushrooms are golden, 3-4 min. Add garlic, then cook, stirring, until garlic is fragrant, 30 sec.


Push mushrooms and onions to one side of the pan, then add beef. Cook, breaking up beef into smaller pieces, until no pink remains, 3-4 min.** Season with salt and pepper. Carefully drain and discard excess fat.


Add broth concentrate and 1/2 cup water (dbl for 4 ppl) to the pan. Cook, stirring occasionally, until sauce is slightly reduced, 4-6 min. Remove from heat, then stir in Dijon, sour cream and half the Worcestershire sauce (use all for 4 ppl). Stir until mixture is combined and warmed through.


While stroganoff cooks, heat a large pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl around pan until melted. Add cauliflower, then season with salt and pepper. Cook, stirring, until cauliflower is tender-crisp, 3-4 min. Remove pan from heat. Add 1 tbsp butter (dbl for 4 ppl) and half the parsley. Stir until butter melts and coats cauliflower.


Divide cauliflower rice between plates. Spoon stroganoff over top. Sprinkle with remaining parsley.