Meatball Stroganoff with Mushrooms & Roasted Brussel Sprouts & Cauliflower Mash

COOK TIME - 30-40min
2 SERVINGS

We’ve taken stroganoff, one of the ultimate comfort foods, & made it low carb without sacrificing any of the craveable flavours. Tender beef meatballs are seared to form a tasty crust, then simmered in a decadent sauce with onions & mushrooms. It’s all served over a creamy cauliflower mash, side of crispy Brussel sprouts & finished with dill for a fresh, herby pop.

Nutrition PER SERVING
Calories 860 kcal
Fat 70.0 g
Protein 37.0 g
Carbohydrate 21.0 g
GF
Low Carb

fresh ingredients

IN THE KIT

  • 12 oz
    ground beef
  • 2 oz
    fresh dill
  • 2 oz
    sour cream
  • 8 oz
    Dijon mustard/beef stock/beef base blend
  • 4 oz
    mushrooms
  • 2 oz
    white onion
  • 10 oz
    cauliflower florets
  • 1 pc
    egg
  • 4 oz
    brussel sprouts
  • 2 oz
    butter/milk blend

Not Included

Salt & ground pepper

Olive oil

 

Kitchen Items Needed

Medium pot

Large bowl 

Medium bowl 

Plate

Baking sheet 

Potato masher or fork

Medium nonstick skillet

1 cup of water

Whisk

cook along

INSTRUCTIONS

Prep

Preheat oven to 400ºF;

Finely chop onion;

Remove stem ends from mushrooms, then thinly slice caps;

Coarsely chop dill fronds & stems;

Whisk sour cream & Dijon/stock/base blend together in a medium bowl;

Cut Brussel sprouts in half, removing any loose leaves.

1Roast Sprouts

Toss Brussel sprouts with a drizzle of olive oil, salt, pepper on baking sheet. Roast for 15 minutes, or until slightly charred & cooked through. 

2Make Cauliflower Mash

Place cauliflower florets, 1 cup water, & a generous pinch of salt in a medium pot. Bring to a boil over high then cover, reduce to medium-low, & cook until the cauliflower is tender, 8–10 minutes. Drain well, return to pot. Using a potato masher or fork, mash cauliflower with butter/milk blend. Season to taste with salt & pepper. Cover to keep warm.

3Cook Onions

Heat 1 tablespoon oil in a medium non-stick skillet over medium-high. Add onions & a pinch of salt & pepper. Cook, stirring occasionally, until tender & lightly browned, about 5 minutes. Transfer to a large bowl.

4Cook Mushrooms

Heat 1 tablespoon oil in same skillet over medium-high. Add mushrooms & a pinch each of salt & pepper; cook, stirring occasionally, until golden brown, about 5 minutes. Transfer mushrooms to a plate.

5 Make & Cook Meatballs

To the bowl with cooked onions, add beef, 1 large egg, 1 teaspoon salt, & a few pinches of pepper. Knead to combine (mixture will be wet). Form mixture into 10 meatballs. Heat 1 tablespoon oil in same skillet over medium-high. Add meatballs & cook, turning once or twice, until browned but not cooked through, about 5 minutes. Pour off any fat from skillet.

6Finish Meatballs & Make Sauce

Add mushrooms to skillet with meatballs. Add mixed beef stock blend to the skillet & bring sauce to a simmer over medium-high heat. Baste meatballs with a spoon until sauce is thickened & meatballs are cooked through, about 10 minutes. If you want to have more sauce, you can slowly add measured water & continue to cook.

7To Serve

Divide meatballs on top of cauliflower mash with mushrooms, sprouts & sauce spooned over top. Sprinkle with chopped dill. Enjoy!