Craving a creamy, hearty dish without the carbs? This Keto Beef Stroganoff is the perfect solution. Packed with tender beef, savory mushrooms, and a luscious, low-carb sauce, it’s everything you love about the classic stroganoff—without the guilt. Ideal for anyone on a keto or low-carb diet, this dish is perfect for a comforting dinner that doesn’t compromise on flavor.
How To Make Keto Beef Stroganoff
Cook the beef: Heat a large skillet over medium-high heat and add 1 tablespoon of butter. Once the butter is melted, season your beef with salt and pepper. Add it to the pan and cook for 1-2 minutes per side until browned. Remove the beef from the pan and set it aside.
Cook the mushrooms and shallots: In the same skillet, add another tablespoon of butter. Toss in the mushrooms and shallots and sauté for 5-7 minutes, until softened and lightly browned.
Make the sauce: Stir in the garlic, Dijon mustard, and tomato paste, cooking for another minute. Add the beef broth and red wine (if using), scraping the bottom of the pan to release any flavorful bits. Let the sauce simmer for about 5-7 minutes, reducing slightly.
Finish the sauce: Reduce the heat to low and stir in the sour cream. Let it simmer for another 2-3 minutes until the sauce thickens and becomes silky smooth.
Combine the beef: Return the beef to the skillet, tossing to coat it in the sauce. Simmer for another 2-3 minutes, letting the beef absorb the flavors.
Serve and garnish: Serve the keto beef stroganoff over a bed of cauliflower rice or zucchini noodles. Garnish with fresh parsley for a pop of color.
Variations
Non-Dairy Option: Swap the sour cream for full-fat coconut milk for a dairy-free version. You can also use almond milk as a lighter alternative.
Add Vegetables: Add spinach or other leafy greens for a boost of nutrients and color.
Thicken the Sauce: If you prefer a thicker sauce, you can use a keto-friendly thickener like xanthan gum or a small amount of cream cheese.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of beef broth if the sauce becomes too thick.
Serving Ideas
This creamy and flavorful keto beef stroganoff is perfect when served over cauliflower rice, zucchini noodles, or even on its own as a low-carb comfort food. Pair it with a side of roasted vegetables or a fresh salad for a complete keto meal.
Keto Beef Stroganoff
4
servings10
minutes20
minutesIngredients
- 1 lb (450g) beef sirloin or flank steak, sliced into thin strips
2 tbsp butter
1 cup baby bella mushrooms, sliced
1 medium shallot, diced
2 cloves garlic, minced
1 tbsp Dijon mustard
1 tbsp tomato paste
1 cup beef broth (low-sodium)
1/2 cup dry red wine (optional)
1/2 cup sour cream (or heavy cream for a dairy-free version)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
- Cook the Beef: In a large skillet, heat 1 tablespoon of butter over medium-high heat. Season the beef with salt and pepper, then add it to the pan. Cook for 1-2 minutes on each side until browned. Remove the beef from the pan and set it aside.
- Sauté the Mushrooms and Shallots: In the same skillet, add the remaining tablespoon of butter. Add the sliced mushrooms and diced shallots. Sauté for 5-7 minutes until the mushrooms are browned and the shallots are softened.
- Make the Sauce: Stir in the minced garlic, Dijon mustard, and tomato paste. Cook for 1 minute. Then, add the beef broth and red wine (if using). Scrape the bottom of the pan to release any browned bits. Bring the sauce to a simmer and cook for 5-7 minutes, allowing it to reduce slightly.
- Add the Sour Cream: Reduce the heat to low and stir in the sour cream. Let it simmer for 2-3 minutes until the sauce thickens and becomes smooth.
- Combine the Beef: Return the beef to the skillet and stir it into the sauce. Let it simmer for another 2-3 minutes, allowing the beef to absorb the sauce.
- Serve: Serve the Keto Beef Stroganoff over cauliflower rice, zucchini noodles, or as is. Garnish with fresh chopped parsley before serving.
FAQ
1. Can I use a different cut of beef? Yes! While I use sirloin or flank steak for tenderness, you can substitute with other cuts like rib-eye or round steak. Just ensure you slice it thinly for even cooking.
2. Can I make this recipe dairy-free? Absolutely! Simply replace the sour cream with a dairy-free alternative, like coconut cream or almond milk.
3. Can I make this ahead of time? Yes, you can make this recipe ahead and store it in the fridge for up to 3 days. Just reheat gently before serving.
