Keto beef stroganoff lets 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.
Course Main Course
Cuisine American
Keyword beef stroganoff without noodles, keto beef stroganoff
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.