LOW-CARB GROUND BEEF STROGANOFF CASSEROLE

 Start the new year out right with this amazing Low-Carb Ground Beef Stroganoff Casserole with Cauliflower Rice!

Low-Carb Ground Beef Stroganoff Casserole uses cauliflower rice, and this has all the flavors people love in Beef Stroganoff! This is a dinner the whole family will love.

This low-carb ground beef casserole is a casserole recipe with a few steps to put it together, but I promise it’s worth the trouble, and it makes enough that you should have some leftovers! Happy New Year everyone, and enjoy!

INGREDIENTS

• 1 1/2 lbs. ground beef
• 2 T olive oil
• 1 lb. mushrooms, washed, drained dry, and cut into quarters (I used brown Crimini mushrooms)
• 1 onion, chopped small
• 4 cups cauliflower rice (see notes)
• 1 tsp. steak seasoning
• salt and fresh-ground black pepper to taste
• 1 cup grated Mozzarella
• SAUCE INGREDIENTS:
• 1 tsp. Better Than Bouillon Beef Base (or a beef bouillon cube) mixed with 1/4 cup water and then simmered to reduce to 1 tablespoon thick stock
• 1 cup sour cream
• 1/2 cup mayo
• 1 cup grated Mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese
• 1/2 tsp. steak seasoning

LOW-CARB GROUND BEEF STROGANOFF CASSEROLE

INSTRUCTIONS

1. Preheat oven to 375F/190C. Spray a large glass or ceramic casserole dish with non-stick spray or brush with a little olive oil. (I used an oval-shaped dish that's 13 inches long and 10 inches wide at the widest part.)
2. Mix the Better Than Bouillon Beef Base (or a bouillon cube) with 1/4 cup water; then simmer the mixture on the stove in a very small pan until it's reduced to 1 tablespoon thick stock. Let it cool.
3. Heat a couple of teaspoons olive oil in a large heavy frying pan and cook the beef over medium-high heat until it's completely browned, breaking apart with the turner as it cooks. Put browned beef in the casserole dish.
4. While beef browns, wash mushrooms and spin dry in a salad spinner, or let them drain well.
5. Chop up the cauliflower and pulse in the food processor to make cauliflower rice if you're not using packed cauliflower rice.
6. Cut drained mushrooms into quarters (or halves if they're small.) Heat a couple more teaspoons olive oil in the frying pan and cook mushrooms over medium high heat until they have lost all their liquid and are slightly browned. Put mushrooms in the casserole dish.
7. Mix the sour cream and mayo and add the cooled and reduced stock and stir together.
8. While mushrooms cook, chop an onion into small pieces. Heat two more teaspoons oil in the frying pan (if needed), add the onions, and cook over medium-high heat until onions are softened and starting to brown.
9. Add the cauliflower rice, 1 tsp. steak seasoning, salt, and pepper to the frying pan with the onions. Turn heat to high and cook about 3 minutes, or until cauliflower is partly cooked and some liquid from the cauliflower has evaporated as steam.
10. Add the onion-cauliflower rice mixture to the casserole dish and gently combine all the ingredients.
11. Mix the 1 cup grated Mozzarella, Parmesan, and 1/2 tsp. steak seasoning into the mayo-sour cream mixture.
12. Gently mix the sauce into the cauliflower rice-ground beef mixture in the casserole dish, patting it down when all the ingredients are well combined. Wipe off the edge of the casserole dish if it's messy.
13. Top the casserole with 1 cup (or more) grated Mozzarella.
14. Bake casserole 30-40 minutes, or until it's bubbling hot and the top is lightly browned.
15. Serve hot. Leftovers of this will keep in the fridge for at least a week. It can be reheated in a microwave or in a small pan on the stove.