Beef Stroganoff with Cauliflower Rice

Beef Stroganoff with Cauliflower Rice

  • Servings: 4
  • Difficulty: easy
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  • 1 1/2 lbs beef stew meat
  • 1/2 large onion chopped
  • 3 cloves garlic, minced
  • 4 ounces Baby Bella mushrooms, sliced
  • 1 1/4 cups broth
  • 3 TBS soy sauce
  • 1 TBS worcestershire sauce
  • 1 TBS Dijon mustard
  • 3 TBS cornstarch
  • 3 TBS water
  • 2 TSP garlic powder
  • 1 bag of cauliflower rice
  • 1 head of baby bok chop, chopped
  • 1 TBS extra virgin olive oil


  1. Add Extra virgin olive oil to pan that is heated over medium high heat. Add meat and brown on both sides, about 5-8 minutes.
  2. While meat is cookies, combine soy sauce, broth, worcestershire sauce and mustard in a separate bowl. Set aside.
  3. Remove meat and set aside. Add chopped onion, bok chop and a small amount of extra virgin olive oil. Saute for about 5 minutes or until onions start to become translucent. Add mushrooms and garlic and continue to stir for a few more minutes. Add liquid that was previously mixed and use spoon to remove browned bits off from the bottom of the pan. Simmer on low for 30 minutes.
  4. Mix cornstarch and water, add to Stroganoff mixture. Remove pan from heat and cover until ready to serve.
  5. Add cauliflower rice to a bowl and add 1/4 cup of water. Microwave for 5 minutes. Serve stroganoff over cooked cauliflower rice.

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