Creamy Keto Beef Stroganoff – A Cozy Low-Carb Classic
This creamy keto beef stroganoff brings all the comfort of the classic dish without the heavy carbs. Tender strips of beef, buttery mushrooms, and a silky sour cream sauce come together in one pan for a weeknight-friendly dinner. It tastes rich and indulgent, but it won’t knock you out of ketosis.
Serve it over cauliflower mash, zucchini noodles, or simply in a bowl with a spoon. It’s the kind of meal that makes eating low-carb feel effortless.
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Built for busy home cooks who want real-life structure. Simple steps that fit meal prep, family dinners, and late-night snack attacks.
What Makes This Special
This recipe delivers the familiar flavors of stroganoff while staying keto-friendly and gluten-free. Instead of flour-thickened gravy, it relies on reduction and a touch of cream cheese for body.
The sauce is smooth and tangy, with a savory depth from Dijon mustard and paprika. You get a balanced dish that’s high in protein, rich in healthy fats, and far lower in carbs than the original. Best of all, it cooks in about 30 minutes and uses just one skillet.
Shopping List
- Beef: 1.5 pounds sirloin, ribeye, or flank steak, thinly sliced against the grain
- Mushrooms: 12 ounces cremini or white mushrooms, sliced
- Onion: 1 small yellow onion, thinly sliced
- Garlic: 3 cloves, minced
- Butter: 3 tablespoons
- Olive oil or avocado oil: 1 tablespoon
- Beef broth: 1 cup (low-sodium)
- Sour cream: 3/4 cup (full-fat)
- Cream cheese: 2 ounces, softened
- Dijon mustard: 1 teaspoon
- Worcestershire sauce or coconut aminos: 1 teaspoon
- Paprika: 1 teaspoon (sweet or smoked)
- Fresh parsley: 2 tablespoons, chopped
- Salt and black pepper: to taste
- Optional thickeners: 1/4 teaspoon xanthan gum (only if needed)
- Serve with: cauliflower rice, cauliflower mash, sautéed cabbage, or zucchini noodles
How to Make It
- Prep the beef: Pat the steak dry and slice it thinly against the grain.
Season with salt and pepper. This helps quick browning and tender bites.
- Sear in batches: Heat a large skillet over medium-high heat with 1 tablespoon butter and the oil. Add half the beef in a single layer.
Sear 1–2 minutes per side until just browned. Remove to a plate and repeat with remaining beef. Do not overcook.
- Sauté the vegetables: Lower heat to medium. Add 1 tablespoon butter, the onions, and mushrooms.
Season with a pinch of salt. Cook 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown. Add the garlic and cook 30 seconds.
- Build the sauce base: Add paprika, Dijon, and Worcestershire.
Stir to coat. Pour in the beef broth and scrape up the browned bits. Simmer 5–7 minutes to reduce slightly.
- Make it creamy: Whisk in the cream cheese until fully melted and smooth.
Reduce heat to low and stir in the sour cream. Keep the heat gentle to prevent curdling.
- Return the beef: Add the seared steak and any juices back to the pan. Toss to coat and warm through for 1–2 minutes. Adjust salt and pepper.
- Thicken if needed: If you prefer a thicker sauce, sprinkle in xanthan gum a tiny pinch at a time while stirring.
Let it sit 1 minute to see the full effect.
- Finish and serve: Stir in fresh parsley. Serve over cauliflower mash, zucchini noodles, or sautéed shredded cabbage. Add an extra dollop of sour cream if you like.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently over low heat or in the microwave at 50% power to keep the sauce from separating. If the sauce tightens up, stir in a splash of broth or a spoonful of sour cream to loosen it. This dish also freezes fairly well for 1–2 months, but reheat slowly to keep the creamy texture smooth.
Health Benefits
- Low in carbs: Swapping noodles for cauliflower or zucchini keeps net carbs low, supporting ketosis and steady energy.
- High-quality protein: Beef provides essential amino acids for muscle repair and satiety.
- Healthy fats: Full-fat dairy and butter help you feel full and add fat-soluble vitamins.
- Micronutrients: Mushrooms and onions add potassium, B vitamins, and antioxidants, rounding out the meal.
Pitfalls to Watch Out For
- Curdled sauce: High heat can cause sour cream to split.
Keep the burner low when adding dairy.
- Tough beef: Overcooking turns thin slices chewy. Sear hot and fast, then just warm them in the sauce.
- Watery mushrooms: Crowding the pan steams them. Cook in a wide skillet and let moisture evaporate before adding broth.
- Hidden sugars: Some Worcestershire sauces contain sugar.
Use a low-sugar brand or coconut aminos.
- Over-thickening: Xanthan gum works fast. Use the tiniest pinch, wait a minute, then decide if you need more.
Variations You Can Try
- Ground beef stroganoff: Swap sliced steak for 1.5 pounds ground beef. Brown, drain if needed, and continue with the recipe.
- Dairy tweak: Use mascarpone instead of cream cheese for an extra silky finish.
Or replace sour cream with full-fat Greek yogurt at low heat for a lighter tang.
- Extra veggies: Add sliced zucchini, spinach, or riced cauliflower at the end for more volume without many carbs.
- Smoky twist: Use smoked paprika and finish with a dash of hot sauce for gentle heat.
- Slow cooker shortcut: Use stew meat, mushrooms, onion, broth, paprika, and mustard on low for 6–7 hours. Stir in cream cheese and sour cream in the last 20 minutes.
FAQ
What’s the best cut of beef for stroganoff?
Sirloin or ribeye are ideal because they stay tender with quick cooking. Flank steak can work if you slice very thin against the grain.
Avoid long-simmer cuts unless you use a slow cooker.
Can I make this without cream cheese?
Yes. Skip it and simmer the broth a little longer to reduce and thicken. Your sauce will be slightly looser, but still rich once you add sour cream.
How do I keep the sauce from splitting?
Lower the heat before adding the sour cream and cream cheese.
Stir gently and avoid boiling once the dairy is in. If it starts to separate, remove from heat and whisk in a tablespoon of cold sour cream.
Is Worcestershire sauce keto?
Many brands have small amounts of sugar but used in tiny quantities. If you’re strict, choose a low-sugar brand or substitute coconut aminos and a splash of apple cider vinegar.
What can I serve this with to keep it low-carb?
Cauliflower mash is the most comforting base.
Zucchini noodles, spaghetti squash, or sautéed shredded cabbage also pair well and soak up the sauce.
Can I meal-prep this?
Yes. Make the stroganoff and store the base separately from your cauliflower mash or zoodles. Reheat gently and combine just before serving for the best texture.
How many carbs are in a serving?
Exact macros vary by ingredients and sides.
As a guideline, one serving of stroganoff (without sides) lands around 5–7g net carbs when using low-sugar condiments.
In Conclusion
Creamy keto beef stroganoff delivers all the cozy flavor you crave with none of the carb overload. The tender beef, buttery mushrooms, and tangy, velvety sauce make it a crowd-pleaser that fits a low-carb lifestyle. Keep the heat gentle, season well, and serve with your favorite veggie base.
It’s simple comfort food you’ll want in your regular dinner rotation.
