Keto Beef Stroganoff

Comfort food at it’s best, this Keto Beef Stroganoff can be thrown together in half an hour for a filling meal the whole family will love! It’s loaded with tender beef, a delicious mushroom sauce and makes excellent leftovers. Pair it with Cauliflower Mash for the whole meal deal!

Beef Stroganoff was a staple in my house while I was growing up. My parents still eat it regularly; I mean, who doesn’t love mushroom gravy loaded with tender beef?

This Keto Beef Stroganoff is very similar to the version I grew up devouring. Instead of the flour to thicken the sauce we use heavy cream, and instead of mashed potatoes or egg noodles we use either Cauliflower Mash, Zucchini Noodles or Cauliflower Rice.

I hope you fall in love with this healthy bowl of comfort as much as we have!

Why it works

1. Tender beef strips drenched in a rich and creamy mushroom sauce? This Keto Beef stroganoff is crazy delicious!
2. Ready in half an hour, this meal is perfect for busy weekdays or lazy Sundays.
3. Comfort food at it’s best, Keto Beef Stroganoff is super filling and makes excellent leftovers!

Ingredients

The Beef – To get the juiciest, most tender strips of beef in your stroganoff, be sure to use either sirloin or boneless ribeye steak, tenderloin or sirloin steak tips. Economical beef would have a more tough texture, unless it was first tenderized.

How to make Keto Beef Stroganoff

The beginning of this dish moves quickly, so it’s a good idea to get the veggies and beef prepped before you heat the skillet.

Wash and trim the ends off of the mushrooms, chop each in half, then each half into 3-4 slices. Dice the onion and press the garlic through a garlic press or mince it finely.

Remove the large fatty pieces from the steaks and then slice each into thin strips. If they are medium-large steaks, first cut them in half before slicing so that the pieces aren’t super long.

Heat a deep skillet on high heat with 1 tbsp oil. Once it’s hot, fry the beef for just a few moments, being sure not to crowd the bottom of the skillet. Flip the pieces over and cook for another moment or two, then remove and set aside. Continue until all of the beef has been seared, adding more oil as needed.

Add another tbsp of oil to the empty skillet, and then the mushrooms, onion and pepper. Reduce the heat to medium high and cook until the mushrooms and onions are soft and have browned.

Stir in the minced garlic for a moment, until fragrant, and then add the beef broth, heavy cream, sour cream, worcestershire and dijon.

Simmer for 15 minutes until thick, then taste and add salt if necessary. Stir in the beef, bring to a simmer for a minute or two, then serve hot over Cauliflower Mash, Zucchini Noodles or Cauliflower Rice.

Expert Tips

1. Searing the beef – I find it easier to start on one side of the skillet, then work my way to the other side. Once I’ve laid down all of the beef the skillet can hold, it will be time to flip the beef starting with the first piece placed.
2. Not a fan of chunky mushrooms? Puree the sauce ( carefully – it’s hot! ) using an immersion blender, before the beef is added back to the skillet. This will give you a delicious creamy sauce!
3. We use warmed cream and sour cream because if it was added directly to the hot skillet from the cold fridge, it could curdle.
4. When it comes to reheating this Keto Beef Stroganoff for leftovers, add an additional 1/4 – 1/2 cup beef broth if needed.

Delicious side dishes for your Stroganoff

• Cauliflower Mash
• Green Salad
• 90 Second Keto Bread
• Cauliflower Rice
• Zucchini Noodles from LoveAndLemons
• Garlic Sautéed Broccolini

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