This was a comfort food when I was growing up. We used to serve this meat sauce over noodles. I had a pound of ground beef I needed to cook today, and it finally dawned on me that I could sub cauliflower for the noodles we used to serve it over. (Jeez, what took me so long?) I thought I'd share my converted recipe:

Scandinavian Stroganoff

1 pound ground beef
1/4 c. green onion, diced
1 can cream of mushroom soup (or Dottie's recipe)
1/2 c. sour cream
1/2 c. (4 oz.) cream cheese, softened
1 t. salt (or to taste)
1/2 t. pepper
1 t. dill weed
1/2 c. water (give or take)
1 1/2 c. frozen peas (optional)
1 package frozen cauliflower (I used the 16 oz. size)

Cook the cauliflower according to package directions. Meanwhile, brown the ground beef with the onion then drain. Stir in soup, sour cream, and cream cheese until incorporated. Add salt, pepper and dill weed. Add water until it is the consistency you want. Add peas (if you want them) and simmer until bubbly. (I added the peas in frozen and let the sauce heat them up).

Once cauliflower is cooked, drain and using a potato masher, mash up cauliflower until it is the size of large peas. You can either stir the cauliflower into the sauce or serve the sauce over the cauliflower.

That's it!

I was also thinking that instead of cauliflower you could serve the meat sauce over zucchini or cabbage noodles, or maybe even spaghetti squash. Whatever your preference is.

I ran this through fitday and for the entire recipe came up with:
Fat: 165 g
Carbs: 57 g (net)
Protein: 145 g

The above numbers were using Campbell's Cream of Mushroom Soup (I had it on hand...). If you use Dottie's recipe for the soup, you'll cut the carbs down to 44 g net.

This makes about 6 decent-sized servings, so you're talking 9.5 g carbs per serving using Campbells, or 7.3 g per serving using Dottie's recipe.

Also, if you omit the peas, you'll omit about 20 g of carbs from the entire recipe. (I just happen to like peas with this and it adds a little color).

Oh, one more thing... the original recipe called for 1 c. sour cream, but I only had 1/2 c. on hand, so I added the 1/2 c. cream cheese. You could omit the cream cheese and just use sour cream if you wanted.

I hope you enjoy it!

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Mada
221.6/193.8 <--- ONEderland! /sz 8

sounds yum, Mada!
Thanks for sharing!

s

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Shelley


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Thanks Mada! Definitely comfort food!

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Mada, your recipe is very similar to what I use when I make my sour cream and sherry musroom cream gravy. I typically serve mine over cauli-rice too. Thanks for posting.

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Henry

Ooh, Henry! That gravy sounds delish... is it posted here? ::off to search for recipe::

ETA: Ok, I don't see it... would you mind posting? TIA!

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Mada
221.6/193.8 <--- ONEderland! /sz 8

Mada, I did not have time to post the recipe before I left town. I will be back home the week of the 21st and will post it then.

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Henry

Thanks Henry. Have fun while out of town!

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Mada
221.6/193.8 <--- ONEderland! /sz 8