Beef Stroganoff Casserole - Keto and Low Carb
Beef Stroganoff given a Keto-style makeover! I turn this old classic into a casserole, with the same great flavor and topped with cheesy mashed cauliflower!
Prep Time2 mins
Cook Time20 mins
Total Time22 mins
- 2 pounds 85% ground beef I use grass-fed
- 1 batch of Cheesy Mashed Cauliflower
- 1/2 onion thinly sliced
- 1 clove garlic minced
- 8 ounces baby bella mushrooms sliced
- 1 cup beef stock
- 2/3 cup sour cream
- 1/3 cup mascarpone cheese
- 1/4 cup white wine I use Pinot Grigio
- 2 tablespoons butter unsalted
- 3 teaspoons Worcestershire Sauce
Brown the ground beef in a large pot, then remove and set aside.Add the butter to the pan and sauté the mushrooms over medium heat, until you have some good color on them.
Remove and sauté the onions for a few minutes. Then add in the garlic for about 20 seconds. Careful not to burn the garlic! Pour in the white wine to deglaze the pan, scraping up any brown bits of flavor.
Preheat your own to 400F. Add in the remaining ingredients, except for the cheesy mashed cauliflower and still until well combined. Stir in the ground beef and sautéed mushrooms and allow to cook for 5 minutes.
Pour the mixture into a greased 9" x 13" casserole dish and spread evenly. Add the cheesy mashed cauliflower over the top in large dollops, and spread using a spatula (offset spatula, if you have one) and bake for 10 minutes. Allow to cool slightly before cutting into and serving.
Calories: 539kcal | Carbohydrates: 7g | Protein: 28g | Fat: 43g | Saturated Fat: 23g | Fiber: 2g | Sugar: 2g