Breezy Beef Stroganoff
with Buttered Cauliflower Rice- Milk
- Mustard
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.
Ingredients
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
(Contains: Milk)
½ tbsp
Worcestershire Sauce
7 g
Parsley
1.5 tsp
Dijon Mustard
(Contains: Mustard)
Not included in your delivery
4 tbsp
Unsalted Butter*
(Contains: Milk)
⅔ tsp
Salt*
½ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
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.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many enjoyed the rich, beefy taste, though some found it needed more seasoning or a stronger stroganoff flavor.
- Ease of prep: Grating the cauliflower was messy and time-consuming for many; several suggested pre-riced cauliflower would improve the experience.
- Suggestions: Consider using beef strips instead of ground beef for a more traditional texture; add more mushrooms or vegetables for extra flavor and substance.
- Portions: Several noted the cauliflower portion was too small, leaving them still hungry; increasing the amount of cauliflower would improve the meal.
