This Keto Beef Stroganoff is the perfect low-carb, gluten-free dish, ready in just 30 minutes. With its rich, creamy mushroom sauce, this dish delivers big flavors without the carbs. Serve it with cauliflower rice or your favorite low-carb noodles for a comforting meal that hits all the right notes.
Preparation and cooking overview
Making this Keto Beef Stroganoff is straightforward and time-efficient. In just 30 minutes, you’ll brown the beef strips, cook the mushrooms and onions, and whip up a delicious sour cream sauce. Everything comes together in a hot skillet for a meal that’s simple yet packed with umami flavor.
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 😉
Chef's note
Whether you're on the keto diet or just looking for a healthier, low-carb version of a classic dish, this one-pan wonder will quickly become your go-to weeknight meal.
Ingredients in this Keto Beef Stroganoff recipe
Ingredient Substitutions
Cooking Tools Required
Tools substitute options
How to make low carb beef stroganoff: Step-by-step guide
- Heat a skillet over medium-high heat and add olive oil. Sear the beef strips in batches, seasoning with salt and pepper.
- Remove the beef, lower the heat, and add butter, onions, and mushrooms. Cook until softened.
- Stir in minced garlic and cook for 30 seconds.
- Deglaze the pan with beef broth, then add Worcestershire sauce, dijon mustard, and sour cream. Stir until smooth and let the sauce thicken.
- Add the beef back into the skillet, coating it in the creamy mushroom sauce.
- Serve over cauliflower rice or your preferred low-carb noodles.
How to make Beef Stroganoff dairy-free and/or Plant-based
Simple! Make the following swaps:
Cooking Methods
The primary cooking method for this recipe is sautéing. You’ll brown the beef, then sauté the vegetables to build flavor for the stroganoff sauce.
Preparation Steps
- Slice the beef into thin strips or use ground beef for a quicker version.
- Dice the onion and mushrooms.
- Mince the garlic.
- Measure the beef broth, dijon mustard, and Worcestershire sauce.
Cooking Instructions
Follow the step-by-step guide above. Cook the beef first, then sauté the mushrooms and onions before mixing everything with the sour cream mixture.
Chef's pro tip
For an even richer stroganoff sauce, use beef brisket or chuck roast, which provide a deeper, more intense flavor. To avoid curdling, add the sour cream after removing the pan from heat.
How to make it healthier
Make this recipe even healthier by swapping full-fat sour cream for Greek yogurt or low-fat sour cream. Use lean ground beef or flank steak for a lower-fat option.
Time-Saving Tips
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 can i Prepare Ahead of time?
Storage and reheating instructions
Storage instructions
Reheating best practices
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:
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.
Recipe wrap-up and conclusion
This Keto Beef Stroganoff delivers all the hearty flavors you love without the carbs. It's a perfect balance of tender beef, creamy sauce, and rich mushroom mixture. Whether you’re looking for a quick weeknight dinner or a low-carb version of a comfort food classic, this recipe has you covered.
Frequently asked questions
📖 Recipe
Keto Beef Stroganoff
Ingredients
- 1 pound thinly sliced steak we used beef tenderloin could use top sirloin, filet mignon, ribeye or even ground beef/plant-based ground beef
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons unsalted butter dairy-free if needed
- 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 dairy-free if needed
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.
Lori Shouldis says
Deliciousness! Been searching for a tasty keto beef stroganoff - the search stops here! Thank you for all of your wonderful recipes... yum!
Cast Iron Keto says
Hi Lori,
Thanks for the nice feedback! We’re glad you found a go-to beef stroganoff. Enjoy, and thanks for trying out the recipe! 😊
Heidi says
Excellent! Thank you
Cast Iron Keto says
Hi Hedi,
You're welcome! 😊 Happy Cooking! 👩🍳👍
Sammy says
Easy, quick, perfect for this rainy day. This will definitly be one of my "go too's". ALL of your recipe's are soooooo DELICIOUS!! Thank you 🙂
Shelbel says
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.