Keto Beef Stroganoff
This keto beef stroganoff is rich, creamy, and full of comforting flavor. It’s made with tender beef, mushrooms, and a smooth sour cream sauce for a hearty, keto twist on the Russian classic.
Ingredient Notes
- Beef: Use a slow-cooking cut with plenty of collagen, like chuck, short rib, or brisket. These cuts turn tender and flavorful after simmering, creating a sauce rich in natural beef flavor. Cut the meat into long, even strips for consistent cooking.
- Mushrooms: Button mushrooms add a savory, earthy flavor and help deepen the sauce’s richness. Cremini or baby bella mushrooms are also great alternatives.
- Onion: Finely chopped onions add sweetness and depth, balancing the rich flavors of the beef and cream.
- Butter and Olive Oil: The oil is used to sear the beef, helping it brown evenly, while the butter adds richness and helps caramelize the onions and mushrooms.
- Sour Cream and Heavy Cream: These create the signature creamy sauce. Stir them in at the end off the heat to prevent curdling. The combination gives the stroganoff a velvety texture and balanced tang.
- Paprika and Cayenne Pepper: Add warmth and a subtle spice that complements the richness of the sauce
- Chives or Green Onions: Freshly sliced for garnish, they add a bright, fresh contrast to the rich sauce.
Expert Tips
Brown in Batches: Sear the beef in small batches to avoid overcrowding the pot. Too much at once will cause the meat to steam instead of brown, reducing flavor.
Simmer Gently: Once the liquid is added, keep the heat low and let the stroganoff simmer slowly. Gentle cooking helps the collagen in the beef break down, making it tender.
Add Cream Off the Heat: Stir in the sour cream and heavy cream after removing the pot from the heat. This prevents the sauce from splitting and keeps it silky smooth.
Storage and Leftovers
Refrigerator: Store leftover beef stroganoff in an airtight container for up to 3 days.
Freezer: Beef stroganoff freezes well. Once cooled, transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Saucepan Method: Heat the stroganoff in a saucepan over low to medium heat, stirring occasionally until hot. Add a little water if needed to bring the sauce back to a creamy consistency.
Microwave Method: Place the stroganoff in a microwave-safe dish and cover it. Heat for 2 minutes, stir well, then continue microwaving in short intervals until hot throughout.
Nutrition Info (Per serving)
- Calories: 590
- Net Carbs: 6g
- Carbs: 7g
- Fat: 43g
- Protein: 50g
- Fiber: 1g
This recipe makes 5 serving. Get this recipe on myfitnesspal.
More Recipes You May Like:
- Keto Steak with a Herb Butter
- Blue Cheese Beef Burger
- Beef Massaman Curry
- Keto Beef and Broccoli Rice Bowl
- Keto Beef Curry
Keto Beef Stroganoff
Ingredients
- 1 ¾ lbs Beef chuck cut into long strips
- 7 oz Button mushrooms sliced
- 1 Onion finely chopped
- 5 tbsp Sour cream
- 3 tbsp Heavy cream
- 1 tbsp Butter
- 1 tbsp Olive oil
- 1 Tsp Paprika
- ½ Tsp Cayenne pepper
- 1 Tsp Black pepper
- 1 Tsp Salt
- Chives or green onions sliced (for garnish)
Instructions
- Season the beef with salt and black pepper.
- Heat the olive oil in a Dutch oven over high heat. Brown the beef in batches, allowing space between pieces so it sears instead of stewing. Transfer to a plate once browned.
- Reduce the heat to medium-high. Add the butter to the same pot, then add the onions and mushrooms. Sauté for 4–5 minutes, until softened and lightly golden.
- Season with paprika and cayenne, then add the seared beef back into the pot. Pour in the water and bring to a boil. Reduce the heat to low and cover.
- Simmer gently for about 45–60 minutes, stirring occasionally, until the beef is fork-tender and the liquid has reduced by about half.
- Stir in the sour cream and heavy cream until fully combined. Taste and adjust seasoning with salt and pepper if needed.
- Turn off the heat and garnish with sliced chives or green onions. Serve hot.
Thanks to share this delicious recipe , we love it! I will try again!
HORNS UP! .. …and enough jibber jabber.
Love it.
I enjoyed this recipe.
I enjoy your videos &website.
Thanks !
Really enjoying your YouTube channel. It’s fun and the recipes seem easy for the average cook. I made your beef stroganoff today. Delicious!
it’s delicious!! really good recipe! thanks man.
You forgot the oregano. Slow cooker/crock pot will kick it up a notch
HORNS UP! .. …and enough jibber jabber.
Love it.
I enjoyed this recipe.
I enjoy your videos &website.
Thanks !
OH YEAAAAAA Delicious
How much of the seasonings? I can’t see any amounts and I’m likely to guess wrong
Just updated the information. But please always season to taste. Add less if you are not sure and slowly add more because it’s always easy to add but not to remove.
I made it and it was DELICIOUS!!! i do not count carb kind of i know how much will be my macros so… i dont care much about that. THANKS Shahil for this recipe it was yummy and i will make it again
Hi sahil i rrally love your recipes. So easy to make and yummy in taste.
But i always face a problem with mushrooms .
Whenever i eat them.after cooking the way you and everyone else on youtube suggests to shaloow fry or saute them .. They taste as if uncooked in taste … Rubbery and raw..
I do much want to try this recipe too but mushrooms which never seem to cook properly are a hurdle in my way. Plzzzzz help
hey Alma, maybe you just dislike mushrooms so I will say make this without mushrooms. Just use some other vegetable you like or leave them out.
Hey Sahil .I loved this recipe. Your recipes makes our day. It’s tasty and and keto friendly. Enjoying my Beef Stroganoff with germinated breads… Is it possible that you can show us some recipe with Shirataki Rice/Noodles(Miracle Rice with 0 carbs)??
Thanks and Keep It Up
Yep will make some once I get my hands on them.
Hello Sahil
I work in the music biz, mostly with metal bands. Toured the world. So I definitely enjoy the theme.
I loved the recipe and will definitely make it again. Only wanted to mention two corrections:
– in the video you say to cook for an hour, but the recipe says 20 minutes.
– you don’t mention cook temperatures. I assumed medium-high for the beef, then mushrooms & onions and to bring to a boil. I then assumed to simmer after covering, but the water did not cook off. So it must have been to cook covered on medium-high?
Thank you! Love the recipes & videos!
Cooch
Hey Cooch! That’s good to know! Which bands do you work with? Sounds like fun!
Right so I fixed the cook time in the video. Basically cook till the beef is tender. I think I used tenderloin in mine since that’s all we get here and that takes 20 min. I will add in the cook temp and a few more details but once everything is in the pot you bring to a boil and then turn it down to low and let it cook. Sautee everything on a high heat.