As a kid, my family was not a beef stroganoff family. I don’t think my Mom ever made the stuff. I’d certainly heard the name, but had no idea what it was.
A while back I came across a recipe for beef stroganoff that used cabbage as ‘noodles’, which I thought interesting. I finally got around to trying it this past weekend. Of course, I can’t follow a recipe to save my life, so here’s what I did:
- 2 pounds ground beef
- yellow onion
- 1/4 cup pasta sauce
- 2 tbsp ‘Better Than Bullion’ bullion
- 2 tbsp minced garlic
- small head of cabbage
- sour cream
- 1/2 cup heavy cream
I fried the onions in a little olive oil until tender, then threw in the meat, bullion, garlic, and pasta sauce. I then added enough water to cover the meat, then let simmer for an hour until most of the water was gone.
While that cooked, I sliced the cabbage into thin egg-noodle-like strips and boiled that for at least a half hour in water with some salt and about a half-cup of cream. This was said to reduce the cabbage flavor a bit.
When both were done, I put some of the cabbage on a plate, covered with some of the meat, and put a healthy dollop of sour cream on top of both.
I thought the result was pretty yum. It’s been lunch for the week, and if I can eat something more than two days in a row and still enjoy it, it’s a keeper.
Low Carb Confidential 
The cream trick is a good one. You can soak other vegetables in cream (and water) or milk to remove a flavor you don’t like. Turnips for example, if you ever use them as a potato substitute, when soaked for a few minutes in cream and water before cooking, make great “fries”.
You’re making my mouth water! I too grew up eating beef stroganoff on a regular basis. Bet zuchinni strips would also make good noodles… I’m going to have to try it both ways when I get home next week.
Spaghetti squash also works well as a pasta substitute. YUM!