Low-Carb Ground Beef Stroganoff Casserole

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RECIPE HIGHLIGHTS

Ground Beef (1 ½ lbs.) — The rich, hearty anchor of the dish. It browns beautifully in its own rendered fat, creating deeply savory, caramelized bits that build a robust flavor foundation right out of the gate.

Olive Oil (2 tsps) & Olive Oil Spray — The essential cooking fat. The liquid oil is reserved entirely for sautéing the mushrooms and aromatics, while the spray ensures your casserole releases beautifully from the dish.

Brown Cremini Mushrooms (12 oz., sliced) — Bringing a massive wave of earthy, umami depth. They are sautéed in the leftover beef fat and olive oi until shrunken and tender.

Onion (1) & Minced Garlic (½ tbsp) — The classic aromatic duo. Softened in the pan right after the mushrooms, they infuse the entire base with a sweet, savory depth of flavor.

Parsley (2 ½ tsps, minced) — A bright, herby touch. 1 ½ teaspoons are mixed straight into the hot stroganoff base to add an herby flavor to the richness, while the remaining 1 teaspoon is reserved to as part of the cheese/parsley topping.

Condensed Beef Base (1 ½ tsps) — The secret weapon for instant depth. It intensifies the pan juices, giving the cream sauce a slow-simmered, rich restaurant quality in a fraction of the time.

Heavy Cream & Sour Cream (¼ cup / 1 cup) — The ultimate velvety sauce. Stirred right into the hot pan, they melt together into a luxurious, thick gravy with just the right amount of signature stroganoff tang.

Eggs (2 medium), Mozzarella Cheese (1 cup), & Pork Rind Panko Bread Crumbs (½ cup) — The low-carb binder. Whisked together with half of the Mozzarella cheese and Panko, this trio steps in once the meat cools to flawlessly hold the casserole together so it slices beautifully.

Salt & Fresh-Ground Black Pepper — Simple but vital. Folded into the egg mixture to evenly season the base and elevate all the rich, savory notes.

For the Topping: Mozzarella (1 cup), Parmesan Cheese (½ cup, grated) & Parsley (1 teaspoon) — RE WRITE THIS

Fried Crispy Shallots (2 tbsps, optional) — The perfect final accent. Scattered over the cheese for the final 5 minutes of baking, they add a sweet, oniony crunch that contrasts the creamy layers underneath perfectly.

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Low-Carb Ground Beef Stroganoff Casserole

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Ingredients

• 1 1/2 lbs. ground beef
• 2 teaspoons olive oil
• 12 ounces sliced mushrooms (I used brown Cremini mushrooms)
• 1 onion chopped into small pieces
• 1/2 tablespoon minced garlic
• 2 1/2 teaspoons freeze dried or fresh minced parsley (reserve 1 tsp for topping)
• 1 1/2 tsps Condensed Beef Base
• 1/4 cup heavy cream
• 1 cup sour cream
• 2 medium-sized eggs
• 1/2 cup pork rind Panko bread crumbs
• Salt and fresh-ground black pepper to taste
• Olive oil spray to coat the casserole dish before baking
• 2 cups grated Mozzarella (reserve one cup for the topping)
• 1/2 cup fresh grated Parmesan cheese (for topping)
• 2 tablespoons fried crispy shallots to sprinkle over the cheese at the end (optional)

Instructions

1. Brown the ground beef in a large skillet on medium-high heat. Drain the browned beef and set it aside on a plate.
2. If you have a teaspoon or more of the beef oil remaining in the pan, wait to add any olive oil. If less than a teaspoon, add a teaspoon of olive oil and heat the pan on medium. Add the slice mushrooms to the pan and stir frequently until deeply cooked 10-12 minutes (they should have release their moisture and shrunk).
3. Lower the heat to medium and add the remaining 1 teaspoon of olive oil, if needed. Add the chopped onion and cook stirring frequently about 4-5 minutes. Add the minced garlic for the last minute.
4. Mix in the condensed beef base, heavy cream and sour cream. Add the mixture to a large mixing bowl and fold in the cooked ground beef. Let this cool completely before moving to the next step in order to avoid cooking the eggs before the bake begins.
5. Pre-heat oven the 350°(F).
6. In a medium-sized mixing bowl, mix together the eggs, 1 cup of the shredded Mozzarella cheese, pork rind Panko bread crumbs, and salt and fresh-ground black pepper -- about 1/4 teaspoon each.
7. Once the meat mixture has thoroughly cooled, fold in the egg mixture until combined. Spoon into oil sprayed casserole dish and spread across the dish until smooth and even.
8. Stir together in a small mixing bowl, 1 cup of Mozzarellal, 1/2 cup Parmesan, and 1 teaspoon parsley. Cover in aluminum foil.
9. First phase of baking: Bake at 350°F with aluminum foil or casserole dish cover over the top for 20-25 minutes. This traps the heat and allows the egg binder to set safely without drying out the meat.
10. Second phase of baking: Remove the foil and bake another 10 minutes to let any excess surface moisture evaporate.
11. Final phase of baking: Sprinkle your mozzarella, parmesan, and parsley mixture evenly over the casserole. Bake 10-25 minutes, until the cheese is completely melted, bubbly, and golden brown. If using, add the fried crispy shallots for the last 5 minutes of the bake.

Notes

The Dry-Sauté Skillet Method: This technique rapidly evaporates water, leaving fluffy cauliflower grains ready to absorb stroganoff gravy without getting soggy.

Pulse: Cut fresh cauliflower into uniform florets. Pulse in a food processor in 1-second bursts until rice-sized. Do not over-process as it will turn into a paste.

Squeeze: Transfer to a clean kitchen towel or paper towels, twist tightly, and wring out as much liquid as possible.

Dry-Cook: Place a wide skillet over medium-high heat (no oil or butter). Stir the cauliflower frequently for 3 to 4 minutes to remove trapped steam and begin the toasting process.

Toast: Add a tiny splash of olive oil or butter. Cook 2 to 3 minutes more until the perfect blend of toasted and tender.

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