Steak Stroganoff with Cauliflower and Portabello Noodles

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 606.7
  • Total Fat: 27.3 g
  • Cholesterol: 106.3 mg
  • Sodium: 105.1 mg
  • Total Carbs: 24.3 g
  • Dietary Fiber: 2.7 g
  • Protein: 37.7 g

View full nutritional breakdown of Steak Stroganoff with Cauliflower and Portabello Noodles calories by ingredient
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Number of Servings: 2


    • 1 12-ounce steak, seasoned with salt and pepper

    • 1 T olive oil
    • 3 stems of cauliflower or broccoli, sliced into noodles with a vegetable peeler
    • 1 onion, julienned
    • 2 portabello mushroom caps, julienned
    • 3 cloves garlic
    • a few heavy pinches of salt

    • 2 ounces bourbon or cognac
    • 2 t paprika
    • 1 T honey
    • 1/2 cup cream
    • 1 T parsley


Preheat oven to 350. Heat a heavy cast-iron skillet over high heat with a small amount of vegetable oil until you see whisps of smoke, then add the steak turning when it's taken some color--about three minutes depending on your burner. Once both faces and two sides have taken color, insert a probe thermometer set to alarm at 130, cover with foil and move to the oven.

Slice the vegetables before beginning the saute. After moving the steak to the oven, turn the heat down to medium high, and add the stems, mushrooms, and onion. Saute until they take some color, then turn the heat down to medium, and add the garlic for 30 seconds. Turn heat to low, and add the remaining ingredients and stir until the cream tightens and the steak finishes.

Remove the steak, and allow it to rest for five minutes before slicing thin. Plate on a pasta dish with splayed out steak on top.

Serving Size: Serves 2 as a main course.

Number of Servings: 2

Recipe submitted by SparkPeople user BOSS413.

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