This keto beef stroganoff is the perfect winter dish that’s full of warmth and comfort.
In the cold blizzarding months, nothing screams comfort food like saucy beef stroganoff.
It’s savory, creamy, and aromatic. It’s one dish that comes packed with flavors, yet the process of making is quite simple.
While offering a small bowl full of comfort, it has a touch of elegance that elevates your weeknight dinner.
For keto dieters, it’s also a perfect dish to put in your weekly rotation. It’s low-carb, high-fat, and best of all, it’s dangerously satisfying.
It’s one dish you can make on budget using ground beef or leftover beef strips.
The recipe is quite forgiving of any last-minute subs and add-ins, but note that it can change the macros.
Serve this over cauliflower rice, spaghetti squash, or zucchini noodles. You can also enjoy this with a side of keto-friendly bread.
Before going to the meet of the post, the low-carb beef stroganoff recipe, check out how this popular recipe came about and what the dish really is.
What Is Beef Stroganoff?
Stroganoff is a creamy Russian dish, presumably created by a French chef in the late 1890s. This historical origin explains how the dish packs both Russian and French influences and flavors from both.
It combines a creamy, tangy sour cream, a staple in Russian cooking with a beef browning technique that’s classic French.
The traditional and classic recipe calls for other ‘umami’ enhancing ingredients like mushrooms, onion, and mustard.
In other recipes, you see items like Worcestershire sauce, cream of mushroom soup, cream cheese, Greek yogurt, peas, and even dijon mustard.
Regardless of the beef stroganoff recipe you find, the dish always embodies the satisfying savouriness of the beef paired with tender mushrooms and onions.
Like any comfort food, all that would be packed in creamy gravy.
Creaminess combined with the beefy flavor makes this delicious meal a decadent comfort your whole family would love.
While many recipes you find in the United States use thickener like cornstarch and all-purpose flour, I omitted them to fit into a low-carb diet.
In this keto stroganoff recipe, I also made a few more tweaks to pack in more healthy fat and make it ketogenic. I also simplified the recipe, so you can whip up this dish in 30 mins or less on a busy weeknight.
The best part is you can save the leftovers in an airtight container and store it in the refrigerator. This makes it a perfect meal prep recipe you can make double batches in a large pot.
Serving Beef Stroganoff
Typically, you see classic beef stroganoff served over egg noodles or even pasta.
Those who prefer gluten-free options may serve it over rice. But for those following a keto diet, any of the standard options would be too high in starch.
But that’s not to say, we are out of options.
You can still enjoy the dish in a gravy style over something more low-carb. Notably, veggies are great contestants.
Here are several of my favorite choices that are also free of gluten.
- Cabbage Noodles (1 cup shredded cabbage): 17 calories, 2.3 grams of net carbs
- Riced broccoli: 20 calories, 1 gram of net carbs (1)
- Zucchini noodles (zoodles) 1 cup: 19 calories, 2.6 grams of net carbs
- Miracle Noodles (keto pasta): 10 calories, 9 gram of net carbs
- Cauliflower rice/Cauliflower Mash: 20 calories, 2 grams of net carbs
Alternatively, you can make your stroganoff the casserole-style.
Microwave thinly sliced veggies like zucchini, cauliflower, spaghetti squash, or carrots. In a baking dish, layer them and season with salt and pepper.
Pour over the stroganoff and bake it in the oven for 10-15 minutes until the vegetables are fully cooked.
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This stroganoff recipe can take quite a bit of substitution. Especially, a subtle difference in texture or fragrance won’t deter you from achieving a palatable meal.
Here are some of the substitutions you can make making your stroganoff.
Serve your warm stroganoff sauce over for a healthy dinner.
Strips of Steak Substitutes:
Traditionally, the recipe calls for a leaner cut of beef like sirloin steak. But that’s not to say we need to stick to the pricy meat.
I tend to use leftover beef in the fridge whether it’s ground beef or a block.
Here are some of the options that’ll cook beautifully in this dish.
- Lean Ground Beef
- Hamburger meat (tends to be higher than ground beef in fat content)
- Ground turkey
This stroganoff recipe uses butter to cook beef and give a good sear. Butter tends to be more aromatic and can add depth to the flavor.
But that’s not to say you can’t use plant-based oils. Here are some other oils you can use.
- Avocado oil
- Olive oil
If you don’t have a carton of beef broth, feel free to use beef bouillon.
- Bouillon – usually 1 cube makes 1 cup of beef broth
- Vegetable or chicken broth – the beef broth is more fitting but if not available, you can use either vegetable or chicken broth.
Sour cream is a staple of any stroganoff whether it’s steak, chicken, or hamburger stroganoff.
But if you are out of it, you can sub it with cream cheese. Add a squeeze of lemon juice to supplement the little zest.
If you prefer more fragrance or punch, these bring in another layer of flavors that’ll make this already delicious meal even more appetizing.
- Thyme – 1/4 tsp
- Onion Powder – 1/4 tsp
- Paprika -1/4 tsp
- Garlic powder – 1/4 tsp
- Worcestershire -1 tbsp
- Getting hungry? Let’s get to the recipe!
Keto-Friendly Stroganoff Recipe
This low-carb keto-friendly version is my family’s favorite dinner. It’s fast, savory, and super hearty.
Over broccoli or cauliflower rice, it’s a nutrient-packed meal you can feel good about serving to your entire family.
This stroganoff recipe is quite flexible and almost fail-proof! It’ll come out delicious whether you are making one bath or 3 batches, whether it’s your first time or 50th time making it!
Keto Beef Stroganoff Recipe
- 2 tbsp grass-fed butter
- 3/4 pound steak, cut into strips
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 cup fresh mushrooms, sliced
- 1 cup beef broth
- 1 cup heavy whipping cream
- 1/2 cup sour cream
- 1 tbsp parsley, fresh and chopped
- 1 tsp salt and pepper
- Melt butter in a large skillet or dutch oven over medium heat on the stovetop.
- Add the beef strips turn up the heat to medium-high heat. Saute and sear the beef for about 2 minutes until lightly browned.
- Remove the beef from the skillet and set it aside on a plate. Leave the grease on the bottom of the pan as much flavor is left in the grease.
- Bring the heat down to medium heat Using the same skillet, toss the onion, mushroom, and garlic and sauté. Cook for about 5 minutes until the onions become more tender.
- Add back the beef to the skillet.
- Pour in the broth and heavy cream and bring to a boil. If you are using herbs or other spices, add them in this step.
- Simmer on medium-low heat with the lid on until you have tender beef for about 15 minutes. If you simmer without a lid or on a high-heat, you can lose too much liquid too fast. Keeping the lid keeps the moisture in the pot.
- Simmer without the lid at the end to reduce the creamy sauce to the desired thickness. The cream sauce thickness should remind you of gravy. If you reduced it too much not have enough liquid, add a little bit of broth and heavy whipping cream to adjust the thickness.
- Stir in the sour cream and season with salt and pepper. Sprinkle parsley on top and serve. If you are using cream cheese at the end, you may have to whisk for a bit to make it blend thoroughly.