This Keto Beef Stroganoff is an awesome gluten-free and low-carb 30 minute dinner! Serve it up with cauliflower rice or low-carb noodles for the perfect comfort food meal.
Who grew up eating Hamburger Helper Beef Stroganoff raise a hand 🖐 Us too! While we can’t say that the boxed dinner version of the recipe is our favorite, we do love this Keto Beef Stroganoff that’s made with fresh whole ingredients in just one pan in less than 30 minutes.
What is Beef Stroganoff?
Beef Stroganoff or Beef Stroganov is a Russian dish of sautéed pieces of beef in a sauce with smetana (smetana is a type of sour cream). It originated in the mid-19th-century in Russia and has become increasingly popular around the world. Recipes vary but this one is the closest to what we remember eating growing up, just ketofied 😉
Ingredients in this Keto Beef Stroganoff recipe
- thinly sliced steak – we used beef tenderloin but you could use top sirloin, filet mignon, ribeye, or even ground beef for a ground beef stroganoff
- extra-virgin olive oil – we LOVE Bragg
- unsalted butter
- yellow onion – any color will work if that’s what you have on hand
- mushrooms – we used your typical cremini mushroom but we love wild shrooms too, you can use whatever type you like
- garlic cloves – always fresh, never prepackaged garlic as it doesn’t have the right flavor to mimic fresh
- sea salt
- black pepper – freshly ground is preferable
- beef broth – you can use vegetable broth or chicken broth if that’s what you have on hand
- dijon mustard
- Worcestershire sauce – most Worchestershire sauce is gluten-free, both Lea and Perrins which is arguably the most common household brand, but we use a love Annie’s
- sour cream
How to make low carb beef stroganoff
- Heat a 10” (or larger) cast-iron skillet over medium-high heat. Add olive oil, followed by the beef in a single layer. Season generously with salt and pepper.
- Cook until browned, about 1 minute on each side, then remove from the skillet and set aside. Cook beef in batches to avoid crowding the pan.
- Reduce heat to medium, add butter, mushrooms, and onion to the pan, and cook, stirring occasionally, until softened, about 5-7 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Stir in beef stock, scraping up any browned bits from the bottom of the pan. Add in the dijon, Worcestershire sauce, and sour cream until smooth and creamy and sauce begins to thicken, about 5 minutes.
- Serve over a bed of cauliflower rice or with any noodle replacement of choice.
Pretty simple eh? We love this recipe and it’s always a hit.
How to make Beef Stroganoff dairy-free
Simple! Make the following swaps:
- Use vegan butter in place of regular butter (we like Miyokos)
- Use a vegan sour cream in place of regular (we like Forager)
How to store leftovers
We partial to these glass meal prep containers. Store any leftovers in the refrigerator for up to 3 days. We love eating leftovers cold but if you’d like to reheat simply heat back up in a skillet or in the microwave.
What to serve with this 30 minute one pan dinner
Beef Stroganoff is usually served with egg noodles. While delicious, they are neither gluten free or low carb. Here are a few options:
- cauliflower rice
- low carb pasta noodles
- zucchini noodles
- with steamed broccoli
Nutritional information
As always, you can find the full nutrition info breakdown including the carb count (total carbs and net carbs) at the bottom of the recipe card (listed per serving). You can find the serving size/yield at the top of the recipe card. You should always double-check your ingredients since different ingredients may have different values.
To get a specific serving size you’ll want to weigh the final dish. Next, divide the total weight by the number of servings. We can’t provide this information as your cooking style will vary from ours and your ingredients may be different brands than ours which can skew values.
Tools we used to make this recipe
- Cast Iron Skillet [budget option, heirloom splurge option]
- Cutting Board
- Wooden Spoon
- Chef’s Knife
Keto Beef Stroganoff
Ingredients
- 1 pound thinly sliced steak we used beef tenderloin could use top sirloin, filet mignon, ribeye or even ground beef
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons unsalted butter
- ½ medium yellow onion thinly sliced (about 56 grams)
- 12 ounces mushrooms sliced
- 4 cloves garlic minced
- 1 ½ teaspoons sea salt or to taste
- ½ teaspoon freshly cracked black pepper
- ¼ cup beef broth
- 1 tablespoon dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 cup sour cream
Instructions
- Heat a 10” (or larger) cast-iron skillet over medium-high heat. Add olive oil, followed by the beef in a single layer. Season generously with salt and pepper.
- Cook until browned, about 1 minute on each side, then remove from the skillet and set aside. Cook beef in batches to avoid crowding the pan.
- Reduce heat to medium, add butter, mushrooms, and onion to the pan, and cook, stirring occasionally, until softened, about 5-7 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Stir in beef stock, scraping up any browned bits from the bottom of the pan. Add in the dijon, Worcestershire sauce, and sour cream until smooth and creamy and sauce begins to thicken, about 5 minutes.
- Serve over a bed of cauliflower rice or with any noodle replacement of choice.
Thank you for this recipe – it was wonderfully aromatic and had great flavors combined. I used “stir fry beef strips” from Lidl which I believe would have been great had I not overcooked them! I didn’t pay attention to the “brown” only for about 1 minute each side, but I will next time (for I do plan to make it again, but probably with beef brisket). I do notice that you do not specifically state to add the meat back in to the pan, but I added after the sauce came together. I then served this by pairing it with and over top of plain cooked zoodles which was a great combination.