Keto Beef Stroganoff Casserole
A creamy, savory, and satisfying casserole that combines the classic flavors of beef stroganoff with low-carb ingredients, perfect for busy weeknights.
Ingredients
Meat and Base Ingredients
- 1.5 pounds ground beef or thinly sliced sirloin
- 2 cups mushrooms, sliced Use cremini or a mix with shiitakes for extra flavor.
- 1 small onion or 2 shallots, minced You can reduce the amount to save carbs.
- 2 cloves garlic, minced
Casserole Ingredients
- 3 cups riced cauliflower, thawed and patted dry if frozen Ensure it's dried to avoid watery sauce.
- 2 tablespoons butter or olive oil For sautéing.
- 1 cup beef broth
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon smoked paprika For warmth.
- 1 teaspoon salt, plus more to taste Season to taste.
- 1/2 teaspoon black pepper Season to taste.
- 3/4 cup full-fat sour cream Add off the heat for creaminess.
- 3 ounces cream cheese, softened Room temperature blends better.
- 1.25 cups shredded cheese for topping (like Gruyere, Swiss, or mozzarella) Choose your favorite melting cheese.
- Fresh parsley for garnish
- 1/4 teaspoon xanthan gum (optional) For thickening the sauce.
Instructions
Preparation
- Heat a large skillet over medium-high heat.
- Add the beef and break it up as it browns. Season with a pinch of salt and pepper.
- If using sirloin strips, sear them just until browned on the edges to keep them tender. Drain excess fat if necessary.
Cooking
- Add the butter, mushrooms, and onion to the skillet. Cook until mushrooms release their liquid and become golden.
- Stir in the garlic and cook for about 30 seconds until fragrant.
- Sprinkle in the smoked paprika and stir to coat the mixture.
- Pour in the beef broth, Worcestershire sauce, and Dijon mustard. Scrape the bottom of the skillet to pick up all the tasty bits.
- Let the mixture simmer for a couple of minutes to reduce slightly.
- For a thicker sauce, whisk the xanthan gum into a tablespoon of cold broth first, then stir it in.
- Turn the heat to low and stir in the cream cheese until smooth.
- Remove from heat and fold in the sour cream, adjusting salt and pepper to taste.
- Fold in the riced cauliflower ensuring it is nicely coated and creamy.
Assembly and Baking
- Transfer the mixture to a greased 9×13 baking dish.
- Top with shredded cheese and bake at 375°F for about 18 to 22 minutes until bubbly.
- For a browned top, pop it under the broiler for 1 to 2 minutes.
- Garnish with parsley and let rest for 5 minutes before scooping.
Notes
Make ahead by assembling the casserole up to the cheese layer, cover, and refrigerate for 24 hours. Bake from the fridge, adding 5 minutes to the time. Leftovers can be reheated or frozen for up to 2 months.