Low Carb Ground Beef Stroganoff Casserole with Cauliflower Rice & Sugar Free Montreal Steak Seasoning Rub

By ctaubenheim

Ingredients

• 1 1/2 lb ground beef
• 2T olive oil
• 1 lb mushrooms, washed,
• drained dry & cut into quarters
• 1 onion, chopped small
• 4 C. cauliflower rice
• 1 tsp seasoning
• salt & fresh ground black pepper
• to taste
• 1 C grate mozzarella
• SAUCE
• 1 tsp Better Than Bouillon
• Beef Base or bouillon mixed
• with 1/4 C. water & then
• simmered to reduce to 1
• Tbs thick stock
• 1 C. sour cream
• 1/2 C. mayo
• 1 C. grated mozarella cheese
• 1/4 C. freshly grated
• parmesan cheese
• 1/2 tsp steak seasoning (see
• recipe)
• STEAK SEASONING (1 Cup)
• 3T sweet paprika
• 2T black pepper
• 3T kosher salt
• 3T garlic powder
• 2T onion powder
• 2T ground coriander
• 2T dill weed
• 2 tsp Cayenne pepper

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Sugar Free Montreal Steak Seasoning Rub
Combine all spices in a small bowl & stir together.
Store unused portion in a glass jar with a tight fitting lid.
When using, be careful to apply the steak seasoning with one hand and rub with the other so you don't contaminate the unused portion.

Step 2

Preheat oven to 375. Spray a large glass or ceramic casserole dish 13 x 10) with nonstick spray or brush with a little olive oil. Mix the Better Than Bouillon Beef Base (or bouillon cube) with 1/4 C. water; then simmer the mixture on the stove in a very small pan until its reduced to 1 Tbsp thick stock. Let it cool.

Step 3

Heat a couple of tsp olive oil in a large heavy frying pan and cook the beef over medium high heat until its completely browned, breaking apart with the turner as it cools. Put browned beef in the casserole. While beef browns, wash mushrooms and dry. Chop up cauliflower and pulse in food processor to make rice or use frozen cauliflower rice.

Step 4

Cut drained mushrooms into quarters (or halves). Heat a couple more tsp of butter in the frying pan and cook mushrooms over med high heat until onions are softened and starting to brown. Add the cauliflower rice, 1 tsp steak seasoning, salt and pepper to the 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 evaporate as steam.

Step 5

Add the onion cauliflower rice mixture the casserole dish and gently combine the ingredients. Mix the 1 cup grate mozzarella, parmesan and 1/2 tsp steak seasoning into the mayo sour cream mixture. 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 its messy. Top the casserole with 1 cup or more granted mozzarella.

Step 6

Bake casserole 30-40 minutes, or until its bubbling hot and the top is lightly browned. Serve hot. Leftovers of this will keep in the fridge for at least a week. It can be reheated in a microwave or in small pan on stove.

Step 7

Casserole: Cal 575 Total Fat 44g Sat Fat 16g Unsat Fat 23g Cholesterol 133mg Sodium 655mg Carbs 9g Fiber 2g Sugar 4g Protein 36g

Steak Seasoning: Cal 9 Total Fat 0 Sat Fat 0 Trans Pat 0 Unsat Fat 0g Cholesterol 0mg Sodium 656mg Carb 2g Fiber 1g Sugar 0 Protein 0