Description
- Enjoy a delicious low-carb flank steak and mushroom soup with sour cream and cabbage noodles. Perfect for comfort food lovers
Ingredients
Scale
- 1 1/2 pounds flank steak, cut into thin strips
- Kosher salt and pepper, to taste
- 5 tablespoons avocado or vegetable oil, divided
- 1 yellow onion, sliced
- 10 ounces mushrooms, sliced
- 1 1/2 teaspoons kosher salt, divided
- 2 teaspoons dried thyme
- 2 cloves garlic, minced
- 1/2 teaspoon hot sauce (such as Tabasco)
- 1 cup beef broth
- 1/2 cup heavy cream
- 1/2 teaspoon xanthan gum
- 1 cup sour cream
- 1/2 head cabbage, shredded
- 1/4 teaspoon black pepper
Instructions
- Slice the flank steak into thin strips. For easier slicing, you can place the meat in the freezer for 15 minutes beforehand. Season with kosher salt and black pepper.
- Heat 2 tablespoons of oil in a large, lidded pan over medium-high heat. Once the oil is shimmering, add the steak in batches and sear on each side for 1-2 minutes. Remove the steak and set it aside.
- Lower the heat to medium and add the remaining 2 tablespoons of oil to the pan. Add the onion and mushrooms and cook until the onion becomes translucent, about 6-8 minutes. As the vegetables cook, scrape up the brown bits left by the meat from the bottom of the pan.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Return the seared steak to the pan, then add 1 teaspoon of salt, thyme, hot sauce, beef broth, and heavy cream. Stir well to combine. Sprinkle the xanthan gum evenly over the top and whisk quickly to avoid clumps.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pan with a lid and simmer for 30 minutes.
- While the soup simmers, heat 1 tablespoon of vegetable oil in a large sauté pan over medium heat. Add the shredded cabbage, tossing to coat it in the oil. Sprinkle with 1/2 teaspoon of salt and black pepper, and sauté until the cabbage softens, about 6-8 minutes.
- Taste the soup and adjust the seasoning, if needed. Remove the pan from the heat and stir in the sour cream.
- Serve the steak and mushroom mixture over the sautéed cabbage noodles and enjoy!
- Details: This creamy, hearty soup features tender flank steak, savory mushrooms, and a rich, flavorful broth topped with tangy sour cream. The sautéed cabbage noodles are a great low-carb alternative to traditional pasta.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal per serving
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