Beef Stroganoff with Cabbage Ribbons

Name: Beef Stroganoff with Cabbage Ribbons
Total time: 30 min
Yield: 4 servings
Ingredients: 700g beef stir-fry strips (2 x 350 g packs); 400g savoy cabbage, finely shredded into ribbons; 250g chestnut or closed-cup mushrooms, sliced; 80g onion, thinly sliced; 8g garlic, finely grated or crushed (2 cloves); 75ml extra virgin olive oil (5 tbsp); 4g paprika (2 tsp); 12g Dijon mustard (2 tsp); 10ml Worcestershire sauce (2 tsp); 250ml beef stock; 300g crème fraiche; 5g sea salt (1 tsp); 1 pinch black pepper; 10g chopped fresh parsley (optional)

Beef strips seared hard, then folded through a mustard-paprika cream sauce thick with mushrooms. Cabbage ribbons underneath instead of buttered pasta, just as good at catching the sauce.

Serves: 4
Total: 30min

Programs: Keto

Per serving

Calories: 677kcal
Protein: 42.7g
Carbs: 17.3g
Fat: 50.5g
Fibre: 4g

Ingredients

MetricUS

For 4 servings · MetricUS

700gbeef stir-fry strips2 x 350 g packs
400gsavoy cabbage, finely shredded into ribbons
250gchestnut or closed-cup mushrooms, sliced
80gonion, thinly sliced
8ggarlic, finely grated or crushed2 cloves
75mlextra virgin olive oil5 tbsp
4gpaprika2 tsp
12gDijon mustard2 tsp
10mlWorcestershire sauce2 tsp
250mlbeef stock
300gcrème fraiche
5gsea salt1 tsp
1 pinchblack pepper
10gchopped fresh parsleyoptional

1½ lbbeef stir-fry strips
14 ozsavoy cabbage, finely shredded into ribbonsabout half a cabbage
8 ozchestnut or white mushrooms, sliced
½ mediumonion, thinly sliced
2 clovesgarlic, finely grated or crushed
5 tbspextra-virgin olive oil
2 tsppaprika
2 tspDijon mustard
2 tspWorcestershire sauce
1 cupbeef stock
11 ozcrème fraiche
1 tspsea salt
1 pinchblack pepper
1 tbspchopped fresh parsleyoptional

Method

Put the cabbage ribbons into a large frying pan or sauté pan with 30 ml (2 tbsp) of the olive oil and a small pinch of sea salt.
Cook over a medium heat for 5 to 7 minutes, turning now and then, until softened but still holding some shape. Transfer to a plate and keep warm.
Heat 30 ml (2 tbsp) of the olive oil in the same pan over a high heat.
Add the beef in batches and sear quickly until browned at the edges. Transfer to a plate.
Lower the heat to medium. Add the remaining 15 ml (1 tbsp) olive oil, then add the onion and mushrooms and cook for 5 to 6 minutes until softened and lightly coloured.
Add the garlic and paprika and stir for 30 seconds until fragrant.
Stir in the Dijon mustard, Worcestershire sauce, and beef stock, then simmer for 2 to 3 minutes.
Lower the heat and stir in the crème fraîche until smooth.
Return the beef and any resting juices to the pan and simmer very gently for 1 to 2 minutes, just until the beef is hot and the sauce is silky. Do not boil hard once the crème fraîche is in.
Divide the cabbage ribbons between 4 plates and spoon the stroganoff over the top. Finish with parsley if using.

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