Keto Beef Stroganoff Casserole
A rich, creamy casserole dish that fits into a keto lifestyle, featuring tender beef, sautéed mushrooms, and a luxurious cream sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 pound ground beef For a leaner option, opt for ground turkey or chicken.
- 1 cup mushrooms, sliced Feel free to use different types of mushrooms, like cremini or shiitake.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup sour cream Consider adding a dollop before reheating leftovers for creaminess.
- 1 tablespoon Worcestershire sauce Or a keto-friendly substitute.
- 1 teaspoon paprika
- to taste Salt and pepper
- 2 cups cauliflower rice Or your preferred low-carb alternative.
- 2 tablespoons olive oil One for cooking beef, another for sautéing vegetables.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef and cook until browned, about 5-7 minutes. Season with salt and pepper.
- In the same skillet, add another tablespoon of olive oil. Stir in the chopped onion and cook until soft, about 3 minutes. Add the mushrooms and garlic, cooking for another 3-5 minutes until the mushrooms are tender.
- Pour in the beef broth and Worcestershire sauce. Simmer for 3-4 minutes until slightly thickened.
- Remove the skillet from heat and stir in the sour cream and paprika until well combined.
Assembly and Baking
- In a baking dish, spread the cauliflower rice in an even layer.
- Pour the beef and sauce mixture over the cauliflower rice, spreading evenly.
- Place the casserole in the preheated oven and bake for 20-25 minutes until heated through and bubbly.
- Let cool for a few minutes before serving and garnish as desired.
Notes
Store leftovers in an airtight container in the fridge for up to three days. For longer storage, freeze portions. Reheat in the microwave or oven, adding a splash of broth or a dollop of sour cream for creaminess.