Low-Carb Beef Stroganoff with Cabbage Ribbons
Traditional beef stroganoff is very tasty yet contains egg noodles which have a whopping 38g of carbs in one cup. Many people are under the impression that egg noodles are an alternative to other pastas for a low-carb lifestyle due to the word “egg” in the name. I’m sorry to report that eating egg noodles will raise your blood sugar and destroy any attempt to eat low-carb just like bread, pasta, fruits, sweets and starchy veggies. Don’t despair…you can make my Low-Carb Beef Stroganoff for a hearty and delicious meal minus all the excess carbs.
There are alternatives to egg noodles. Cabbage ribbons are a surprising choice as long as they are not overcooked. Another option are “Miracle Noodles,” also known as shirataki noodles, which are a type of Japanese noodle made from the konjac plant. They are very low in calories and carbohydrates, making them a popular choice for those on low-carb or gluten-free diets. My local grocery store carries these noodles and I use them frequently. They are available on Amazon too @ https://a.co/d/9C6sa36
Try my recipe for Low-Carb Stroganoff with Cabbage Ribbons to get the familiar taste of stroganoff with a twist.
Low-Carb Beef Stroganoff with Cabbage Ribbons
Ingredients
- 1 ½ lbs beef sirloin or ribeye sliced into thin strips
- 1 tbsp olive oil
- 2 tbsp butter
- ½ medium onion finely chopped
- 2 cloves garlic minced
- 8 oz mushrooms sliced
- 1 cup beef broth
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- ½ tsp smoked paprika or regular
- ½ tsp salt or to taste
- ¼ tsp black pepper or to taste
- 1 cup heavy cream
- ½ cup sour cream
- 1 tsp fresh lemon juice
- 1 tbsp fresh parsley chopped (for garnish)
- Cabbage Ribbons:
- ½ head green cabbage cut into wide strips
- 1 tbsp butter
- Salt & pepper to taste
Instructions
- Prepare the Cabbage Ribbons:
- Heat 1 tbsp butter in a large skillet over medium heat.
- Add cabbage strips and sauté for 5-7 minutes, stirring occasionally, until softened but still slightly firm. Season with salt and pepper. Remove from heat and set aside.
- Sear the Beef:
- In the same skillet, heat olive oil over medium-high heat.
- Add beef strips and sear for 1-2 minutes per side. Remove and set aside.
- Sauté the Aromatics:
- Lower heat to medium, melt 2 tbsp butter, and add onions. Cook until softened, about 3 minutes.
- Stir in garlic and cook for another 30 seconds.
- Cook the Mushrooms:
- Add mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
- Make the Sauce:
- Pour in the beef broth, Worcestershire sauce, mustard, paprika, salt, and pepper. Let it simmer and reduce for 5 minutes.
- Thicken Naturally:
- Stir in heavy cream and simmer for another 5 minutes until slightly thickened. (Let it reduce longer if you want it thicker.)
- Finish with Sour Cream:
- Lower heat to low, stir in sour cream and lemon juice. Return beef to the pan and simmer for 2 minutes, just to warm through.
- Serve:
- Spoon the stroganoff over the sautéed cabbage ribbons and garnish with fresh parsley.