Keto Beef Stroganoff Casserole

 

Ingredients

• 2 pounds 85% ground beef, I use grass-fed
• ▢1 batch of Cheesy Mashed Cauliflower
• ▢½ onion, thinly sliced
• ▢1 clove garlic, minced
• ▢8 ounces baby bella mushrooms, sliced

• ▢1 cup beef stock
• ▢⅔ cup sour cream
• ▢⅓ cup mascarpone cheese
• ▢¼ cup white wine, I use Pinot Grigio
• ▢2 tablespoons butter, unsalted
• ▢3 teaspoons Worcestershire Sauce

Instructions

• Brown the ground beef in a large pot, then remove and set aside. Add the butter to the pan and sauté the mushrooms over medium heat, until you have some good color on them.
• • Remove and sauté the onions for a few minutes.  Then add in the garlic for about 20 seconds.  Careful not to burn the garlic! Pour in the white wine to deglaze the pan, scraping up any brown bits of flavor.
  • • Preheat your oven to 400F. Add in the remaining ingredients, except for the cheesy mashed cauliflower and stir until well combined.  Stir in the ground beef and sautéed mushrooms and allow to cook for 5 minutes.
    • • Pour the mixture into a 9" x 13" casserole dish that's been sprayed with nonstick spray and spread evenly.  Add the cheesy mashed cauliflower over the top in large dollops, and spread using an offset spatula and bake for 10 minutes.  Allow to cool slightly before cutting into and serving.