My mom is French and my dad is Irish, and one of our family favorite recipes growing up was a Russian one… Beef Stroganoff.
To me, this is classic comfort food which I absolutely loved when my mom would make this when I was a child. She had a slow-cooked version that was absolutely delicious. She served it atop egg noodles, which my brother and I liked more than candy.
Unfortunately, thanks to genetic testing and much research, I found that I couldn’t tolerate many grains and I also had to avoid dairy for a while (my parents found similar results from their testing), making this family favorite off-limits for a while.
Over the years, I’ve slowly revamped recipes I enjoy in order to make them more nutrient dense and to accommodate food allergies without losing the flavor (often with many dismal failures along the way). I found a way to sub cabbage for noodles in spaghetti, and sweet potatoes for noodles in lasagna. A few months ago, it finally dawned on me that there was an even more obvious substitution for egg noodles in beef stroganoff: cauliflower.
Cauliflower has such a mild taste when steamed and is also a great texture as a base for a more hearty dish like this.
A couple stroganoff tips:
- I’ve included cooking times for the most simple and quick version of beef stroganoff that you can make in about 30 minutes on a busy night; for a more tender stroganoff, simmer in the pan, covered, for an additional 30 minutes on medium/low heat. This step is more important for tougher cuts of meat (flank or round steak) and less important for naturally tender cuts (filet or sirloin).
- The spice recommendations are a starting point. Feel free to experiment and add more of them to suit your taste.
- Sour cream is completely optional. If you are lactose intolerant, you omit it without a problem. If you use it, make sure to stir in at the very end after removing from the heat.
- When slicing the meat into thin strips, it can be easier to slice before it has completely defrosted if you are using frozen meat. If it is defrosted, I’ve found that kitchen shears are also really helpful for cutting it into thin strips.
- For a super-budget-friendly version, use ground beef in place of the sliced steak. The texture will be a little different but the flavor will still be amazing.
Cauliflower Beef Stroganoff
Yield 4 +
A more nutrient-dense take on a comfort food classic beef stroganoff using steamed cauliflower instead of noodles. Gluten free with dairy free option.
- 1 pound sirloin or round steak, cut into thin strips (or can use stew meat filet or other cut)
- 4 tablespoons butter (or coconut oil for dairy free option)
- 8 ounces mushrooms, chopped
- 1 onion, thinly sliced
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon tarragon
- 1 cup beef broth
- 1 head of cauliflower
- 1 cup sour cream, (optional)
- Thinly slice steak into as thin of slices as possible (this may be easier to do when it is still slightly frozen or using kitchen shears).
- Melt butter in large skillet and add slices of meat.
- Thinly slice the onion and add to the pan.
- Cook for 5-7 minutes until meat has started to brown and onions are translucent. While this is cooking, cut cauliflower into florets and steam in a separate pan.
- Thinly slice mushrooms and add to pan.
- Season with garlic powder, salt, pepper and tarragon (can sub herbs de provence if available).
- Add beef broth and bring to a simmer.
- Simmer for about 8 minutes until meat is tender and mushrooms have softened. Remove from heat and stir in sour cream, if using.
- Stir until well incorporated.
- Serve this mixture on top of soft-steamed cauliflower.
Ever tried beef stroganoff? What was a favorite family recipe growing up?