Wash and trim the ends from 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 *see note 2. 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 *see note 3. Stir in the beef, bring back up to a simmer for a minute or two, then serve hot over Cauliflower Mash, Zucchini Noodles or Cauliflower Rice.
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.
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 from the first piece placed.
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!
We use warmed cream and sour cream because if it was added directly to the hot skillet from the cold fridge, it could curdle.
When it comes to reheating this Keto Beef Stroganoff for leftovers, add an additional 1/4 - 1/2 cup beef broth if needed.
Nutrition FactsNutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.Deduct fibre from the total carbs to get 6 g net carbs per serving, if divided into 6 portions.