Keto Beef Stroganoff – A Comforting, Low-Carb Classic

Beef stroganoff is the kind of cozy, satisfying meal that never goes out of style. This keto version keeps all the rich, creamy flavor while staying low-carb and gluten-free. You’ll get tender slices of beef, buttery mushrooms, and a silky sauce that clings to every bite.

It’s quick enough for a weeknight but special enough for guests. Serve it over cauliflower rice or zucchini noodles, and you’ve got a hearty dinner that fits your goals.

What Makes This Recipe So Good

• All the flavor, fewer carbs: We skip the flour and noodles, but keep the classic creamy mushroom sauce and savory beef.
• Quick cooking: Thinly sliced steak cooks fast, making this ideal for busy nights.
• One-pan convenience: Less mess, more flavor. Everything comes together in one skillet.
• Customizable: You can tweak the seasonings, swap the protein, and choose your favorite low-carb “base.”
• Satisfying and nourishing: High in protein and healthy fats to keep you full and energized.

What You’ll Need

• 1.5 pounds beef sirloin, ribeye, or flank steak, thinly sliced against the grain
• 2 tablespoons butter or ghee
• 1 tablespoon olive oil or avocado oil
• 10 ounces mushrooms (cremini or white), sliced
• 1 small onion or 2 shallots, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon paprika (sweet or smoked)
• 1/2 teaspoon Dijon mustard
• 1/2 cup beef broth (low-sodium)
• 3/4 cup sour cream (full-fat)
• 1/4 cup heavy cream (optional, for extra richness)
• 1 teaspoon Worcestershire sauce (look for low-sugar)
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish
• Cauliflower rice, zucchini noodles, or shirataki noodles for serving

Step-by-Step Instructions

1. Prep the beef: Pat the slices dry with paper towels.

   Season with salt and pepper. Dry meat sears better, which means more flavor.

2. Sear the beef: Heat 1 tablespoon butter and the oil in a large skillet over medium-high heat. Add the beef in batches, searing 1–2 minutes per side.

   Do not crowd the pan. Transfer to a plate and keep warm.

3. Sauté onions and mushrooms: Lower heat to medium. Add the remaining 1 tablespoon butter.

   Cook the onions 2–3 minutes until softened. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and most moisture has evaporated, about 6–8 minutes.

4. Add garlic and spices: Stir in garlic, paprika, and Dijon.

   Cook 30–60 seconds until fragrant. Don’t let the garlic burn.

5. Deglaze: Pour in the beef broth and Worcestershire. Scrape up browned bits from the pan.

   Simmer 2–3 minutes to reduce slightly.

6. Make it creamy: Reduce heat to low. Stir in sour cream and heavy cream (if using). Warm gently until smooth.

   Avoid boiling, which can cause the dairy to curdle.

7. Return the beef: Add the seared beef and any juices back to the pan. Toss to coat and cook 1–2 minutes, just until heated through. Taste and adjust salt and pepper.
8. Serve: Spoon over cauliflower rice, zucchini noodles, or shirataki noodles.

   Garnish with chopped parsley and a fresh crack of pepper.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 3–4 days.
• Reheat: Warm gently on the stovetop over low heat or in the microwave at 50% power, stirring occasionally. Add a splash of broth or cream if the sauce thickens.
• Freeze: You can freeze it for up to 2 months, but dairy-based sauces may separate slightly. Reheat gently and whisk to bring the sauce back together.

Why This Is Good for You

• Low-carb, high satisfaction: Skipping flour and noodles keeps carbs low, helping support ketosis while still feeling indulgent.
• Protein-rich: Beef provides essential amino acids for muscle repair and satiety.
• Healthy fats: Full-fat sour cream and butter help with flavor, fullness, and consistent energy.
• Micronutrients: Mushrooms offer B vitamins and antioxidants, while parsley adds vitamin K and freshness.

Common Mistakes to Avoid

• Overcrowding the pan: This steams the beef instead of searing it.

  Cook in batches for a better crust.

• Boiling the sauce: High heat can cause the sour cream to split. Keep the heat low once dairy is in.
• Skipping the deglaze: Those browned bits are flavor gold. Use broth to scrape them up.
• Cutting beef with the grain: Always slice against the grain for tenderness.
• Using low-fat dairy: It can curdle and lacks richness.

  Choose full-fat for the best texture and taste.

Recipe Variations

• Ground beef stroganoff: Swap sliced steak for 1.5 pounds ground beef. Brown it, drain excess fat, then proceed with the sauce.
• Dairy-free option: Use ghee or olive oil instead of butter, coconut cream instead of sour cream, and a splash of unsweetened almond milk to thin. Add a squeeze of lemon to mimic sour cream tang.
• Extra veggies: Stir in sautéed spinach or steamed broccoli at the end for more fiber and color.
• Smoky upgrade: Use smoked paprika and a dash of tamari or coconut aminos (low-sugar) for deeper flavor.
• Mushroom-forward: Mix varieties like shiitake and oyster for a richer umami profile.
• Instant Pot shortcut: Sauté beef and aromatics on Sauté mode, deglaze with broth, then pressure cook 5 minutes with quick release.

  Stir in sour cream and cream after cooking.

FAQ

Can I use Greek yogurt instead of sour cream?

Yes, if you use full-fat Greek yogurt. Add it off heat to prevent curdling, and consider mixing in a tablespoon of heavy cream to improve texture.

What’s the best cut of beef for stroganoff?

Sirloin and ribeye are tender and flavorful. Flank steak works if you slice very thin against the grain.

Avoid tough stewing cuts unless you plan to simmer longer.

Is Worcestershire sauce keto-friendly?

Most brands have small amounts of sugar but the overall carbs per serving are low. Use a light hand, check labels, or swap for tamari or coconut aminos if you prefer.

How do I keep the sauce from splitting?

Use full-fat dairy, lower the heat before adding it, and avoid boiling. If it looks like it’s separating, whisk in a splash of cream or broth and keep the heat gentle.

What can I serve it with besides cauliflower rice?

Zucchini noodles, spaghetti squash, shirataki noodles, or mashed cauliflower are all great low-carb bases.

Can I make this ahead?

Yes.

Cook as directed, cool, and refrigerate. Reheat gently on low and add a splash of broth or cream to loosen the sauce.

How many carbs are in a serving?

Exact macros vary by brand and portion size, but a typical serving without a base is usually around 6–8 net carbs. Add your chosen low-carb base and tally accordingly.

Can I skip the mushrooms?

You can, but they add body and umami.

If skipping, consider adding extra onions or a bit of beef stock concentrate for depth.

Wrapping Up

Keto beef stroganoff proves you don’t have to give up comfort food to stay on track. With tender beef, savory mushrooms, and a creamy sauce, it’s simple, fast, and truly satisfying. Keep the heat gentle, don’t rush the sear, and finish with fresh parsley for a bright touch.

Serve it over your favorite low-carb base and enjoy a classic that fits your lifestyle.