If you love rich, creamy beef stroganoff, but don’t want the carbohydrates, this is Keto -Kohl NOADLE Beef Stroganoff is about to become your new favorite food. It is filled with tender beef, a silky mushroom sauce and cabbage noodles that absorb any taste. Perfect for a cool night or if you only long for something hearty without guilt.

Why cabbage instead of normal pasta?

Kohl may not be the first thing you think of replacing pasta, but trust me – it works. When cabbage noodles are thin and softly cut, cabbage noodles take the texture of egg noodles without strength. In addition, add a little sweetness to compensate for the rich sauce, and you do not turn to carbohydrate-like pasta like some noodle alternatives.

Another big victory? Kohl is budget-friendly and easier to prepare than these chic keto noodles that cost a fortune. No dismissing, rinsing or dealing with strange textures – just cut, cook and enjoy.

What you need

For the Stroganoff:

• 1 ½ pound (680 g) beef or ribey, thinly cut
• 2 tablespoons of butter or olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, chopped
• 225 g (225 g) mushrooms, cut
• 1 cup of beef broth
• 1 cup of heavy cream
• 1 tablespoon of Worcestershire sauce
• 1 TSP Dijon mustard
• ½ teaspoon of salt (or taste)
• ½ tl black pepper
• ½ teaspoon smoked peppers (optional, but adds a nice depth)
• ¼ tl xanthan gum (for thickening, optional)
• ½ cup of acid cream

For the cabbage noodles:

• ½ cabbage head, thinly cut
• 1 tablespoon butter
• ½ teaspoon salt

Step-by-step instructions

Step 1: Prepare the beef

Start cutting your beef into thin strips. If you find it difficult, put it in the freezer for about 15 minutes – the company and make cutting easier.

Season the beef with a little salt and pepper and then put aside while you finish everything else.

Step 2: Cook the cabbage noodles

Melt 1 tablespoon of butter in a large pan over medium heat. Add the cut cabbage and sprinkle it with salt. Let it cook for about 7-10 minutesStir occasionally. You want it soft, but not mushy – it should still have a slight bite, like pasta al dente. Remove it from the pan after completion and put it aside.

Step 3: Fry the beef

Heat in the same pan 1 tablespoon of butter or olive oil over medium to high heat. Add the cut beef into batches – do not overfill the pan. Sear for 2-3 minutes per side Put on a plate to the brown. It does not have to be completely cooked because it is prepared in the sauce.

Step 4: Fry the aromatic and mushrooms

Reduce the heat to medium. Add another tablespoon of butter to the pan and then throw in the onions. Cook until they are soft and golden, roughly 3-4 minutes.

Next you add them Garlic And cut mushrooms. Stir everything together and let it cook for another 5 minutes Until the mushrooms shrink and let go of their juices.

Step 5: Make the Stroganoff sauce

Pour in 1 cup of beef brothBrown pieces from the pan (the taste is hidden there!). Stir in Worcestershire sauce, dijon -mustard, salt, pepper and smoked paprika. Let this simmer for about 5 minutes deepen the flavors.

If you want the sauce thicker, sprinkle in ¼ tl xanthan rubber And whisk well. It is thickened quickly, so start small and add more if necessary.

Step 6: bring everything together

Lower the heat and flow in 1 cup of heavy cream. Stir well and then return them Seared beef. Simmer 5 minutes So the beef boils and the sauce becomes creamy.

In the end, take the pan from the heat and stir in ½ cup of sour cream. This gives Stroganoff this characteristic spicy wealth.

Step 7: Serve via cabbage noodles

Place a spacious stack of cabbage noodles on a plate and scoop this creamy beef stroker over it. Garnish with a scattering of scatter Fresh parsley Or a pinch of extra black pepper.

What should serve with him

Although this dish is already loaded with taste, you can add a little more:

• More acidic cream – A dollop at the top makes it even richer.
• Parmesan cheese – not traditional, but it adds a salty bite.
• Side salad – A crispy green salad with a lemon association balances the creaminess.
• Roasted vegetables – Brussels sprouts or asparagus go well with this dish.

Tips for the best Keto Stroganoff

• Use the right beef – Ribeye, lumbar or tender loin best. If you use harder cuts like Chuck, cook it low and slowly.
• Do not over cook the sour cream – Stir it in the end to prevent it from rolling out the agony.
• Set the thickness – If it is too thick, add a splash of beef broth. If too thin, sprinkle a small piece more Xanthan -Kaugummi.
• Make it milk -free – exchange heavy cream for Coconut cream and acid cream for milk -free yogurt.
• Food prepared friendly – Make the sauce in advance and store it in the fridge for up to 3 days. Just harden and serve via fresh cabbage noodles.

Why you will love this recipe

• Super satisfactory – The creamy sauce + hearty beef = pure comfort.
• Carbohydrate and keto-friendly – The whole taste of Stroganoff without carbohydrates.
• Simple ingredients – no unusual keto replacement required.
• Budget -friendly -Kohl is cheaper than keto noodles bought in the store.
• Easy to make – Perfect for week if you need dinner quickly.

How to save and warm up

• Refrigerator: Keep leftovers in an airtight container for up to 3 days.
• Freezer: The sauce freezes for up to 2 months (Without sour cream – so fresh when warming up).
• Warm up: Warm past the stove Low heatIf necessary, add a splash broth to loosen the sauce.

Diploma

If you miss the classic beef stroganoff, but it has to keep it low in carbohydrates Keto -Kohl NOADLE Beef Stroganoff is the best of both worlds. The creamy, hearty sauce clings to the delicate beef and cabbage noodles in a way that makes them forget everything about pasta.

Try it out tonight and let me know how it turned out! Do you have any improvements or secret ingredients? Let them fall into the comments! 😊

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