Keto Beef Stroganoff
Keto beef stroganoff let’s you enjoy the classic creamy dish with a fraction of the carbs. Perfect for dinner, this recipe features tender steak in a delicious sour cream sauce.
Beef stroganoff is a classic comfort food. Most of the time, comfort food means it’s a waistline disaster. This low carb version of the dish keeps the silky thick sauce but cuts out the flour and the pasta so you can enjoy all of that great flavor and still hit your macros!
Note: This post may contain affiliate links. That means if you click on a link and make a purchase we may receive a small commission. Thank you!
What You’ll Need
- Sirloin steak – Make sure the sirloin steak is cut into 1 inch pieces.
- Oil – You can use olive oil, vegetable, canola, or any oil you have on hand.
- Butter – Butter adds richness to the sauce.
- Garlic cloves – Fresh, diced garlic cloves add a burst of flavor and aroma.
- Yellow onion – Cut it into slices for this.
- Sliced mushrooms – These yummy vegetables are a traditional ingredient and naturally low carb.
- Beef broth – Beef broth is the base of the sauce and adds body and flavor.
- Sour cream – Full fat sour cream thickens the sauce instead of flour.
- Salt and pepper – Add the salt and pepper to your liking.
How to Make It
Prep and cook the steak. Cut the steak into roughly 1 inch cubes. Season the cubes with salt and pepper. If you are following a low sodium diet, you can skip the salt. In a large skillet, heat half of the oil over high heat. When the oil is hot, add in about half the cubes making sure to leave a little bit of room and not overcrowd the pan. Cook for 5-7 minutes until meat is well browned on all sides. Remove the first batch of cubes from the pan and set aside before browning the second batch of beef. Once you have finished browning it add it to the cooked beef you set aside.
Cook the mushrooms. Turn the heat on the burner down to medium. Add in the butter and onions and cook for 2 minutes. When the onions start to become fragrant, add in the garlic and mushrooms. Saute the mushrooms for approximately 10 minutes or until they are well cooked. This helps remove much of the moisture from the mushrooms before adding them to your sauce so they don’t make the sauce watery. Once the mushrooms have finished cooking set them aside with the beef.
Start the sauce. Add the beef broth to the skillet and scrape the bottom of the skillet to lift up any browned bits that are stuck to the bottom. This keeps those browned bits from burning as you continue to cook and it adds lots of flavor to the sauce.
Thicken the sauce with sour cream. In a small bowl, add about 1/2 cup of the hot broth. Slowly add the sour cream to the hot broth and whisk it together until it is smooth.
Pour the sour cream broth mixture back into the skillet with the remaining broth. Add the steak, and mushrooms and bring to a simmer, stirring continuously for approximately 10 minutes, or until the sauce has thickened to your liking and the beef is cooked through. As the sauce is cooking taste it and add more salt and pepper if you like.
What to Serve with Keto Beef Stroganoff
This easy dish can be served in a bowl all by itself or over something. Here are some of our favorite low carb substitutes for noodles that go great with beef stroganoff:
- Zoodles (zucchini noodles)
- Spaghetti squash
- Thinly sliced cooked cabbage
- Shirataki noodles -you can usually find these in the refrigerated area in the produce section with the vegetarian and vegan foods. Melinda gets hers straight from a local asian market.
Beef stroganoff with no noodles nets 8 grams of carbs per serving. It is a low carb meal, but if you are counting carbs you should pay attention to how the carbs affect your macros for the day.
We use sour cream as a thickener in this recipe. Sour cream is a very effective thickener. It may even be too effective for you. If you find that the sauce is too thick, you can add a tablespoon of water. You can do this until the sauce is thin enough for your liking.
Yes, though there is a caveat. Full fat sour cream contains more fat than carbs and is keto friendly. But low fat and no fat varieties are not keto friendly. They replace the fat with sugar and are not keto friendly.
How to Store It
You can store leftovers in the fridge for up to 3 days in an airtight container and let it cool some before sealing. Reheat in a skillet over medium high heat or in a microwave for about 2 to 3 minutes.
You can also freeze it for up to 6 months in the freezer. To freeze, let it cool first and then add it to a freezer safe bag. When you are ready to eat it, let it defrost in the fridge and then reheat in a skillet over medium high heat or in the microwave for 2 to 3 minutes.
Looking for More Keto Recipes?
- Keto Meatloaf – Low Carb Comfort Food
- Meat Lovers’ Pizza Keto Stuffed Peppers
- Big Mac Keto Meatloaf
- Low Carb Pizza Casserole
- Philly Cheesesteak Stuffed Peppers {Low Carb, Keto}
- Instant Pot Short Ribs
- More Keto Recipes…
Like this recipe?
Make sure to follow us on Instagram and Pinterest for more recipes like this.
Keto Beef Stroganoff
Ingredients
- 1 ½ lb Sirloin steak, cut into 1-inch cubes
- 2 tablespoons Olive oil
- 3 tablespoons Butter
- 4 cloves Garlic , diced
- 5 ounces Yellow onion, sliced
- 1 pound Mushroom, sliced
- 1 cup Beef broth
- 1 cup Sour cream
- Salt and pepper to taste
Instructions
- Season the sirloin steak with salt and pepper.
- Heat 1 tablespoon of oil in a large skillet over medium high heat. Place half of the cubed sirloin in the skillet. Make sure you don’t overcrowd the meat. Cook for 5-7 minutes until the meat is well browned.
- Remove sirloin from the skillet and set aside.
- Add the second tablespoon of oil and the remaining beef and finish browning the rest of your meat. When finished set aside.
- Turn the heat to medium and add the butter and onions to the skillet. Cook for 2 minutes.
- Then add garlic and mushrooms and saute for 7-10 minutes, or until the mushrooms are well cooked. When finished set mushrooms aside with the beef.
- Add the beef broth to the skillet and scrape the bottom of the skillet to lift up any browned bits that are stuck to the bottom.
- In a small bowl, add about 1/2 cup of the hot broth. Slowly add the sour cream to the hot broth and whisk it together until it is smooth.
- Pour the sour cream broth mixture back into the skillet with the remaining broth. Add the steak, and mushrooms and bring to a simmer, stirring continuously for approximately 10 minutes, or until the sauce has thickened to your liking and the beef is cooked through.
- Taste the sauce, add salt and pepper to taste if needed.
Nutrition
