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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)
Allergens:Milk/LaitMustard/Moutarde

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
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Ground Beef

285 g

Cauliflower, florets

56 g

Onion, chopped

113 g

Mushrooms

3 g

Garlic

1 unit

Beef Broth Concentrate

6 tbsp

Sour Cream

(ContainsMilk/Lait)

½ tbsp

Worcestershire Sauce

7 g

Parsley

1.5 tsp

Dijon Mustard

(ContainsMustard/Moutarde)

Not included in your delivery

4 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

⅔ tsp

Salt*

½ tsp

Pepper*

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
Utensils
Utensilsarrow down iconarrow down icon
Box Grater
Large Non-Stick Pan
Measuring Cups
Large Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.

6

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