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.
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.
Video
Notes
Tender Beef Tip: For the most tender stroganoff, use a slow-cooking cut like chuck, short rib, or brisket, and let it simmer gently until the beef easily pulls apart with a fork.
Creamy Finish: Stir the sour cream and heavy cream in at the very end off the heat to prevent splitting.
Serving Tip: Serve with zucchini noodles. To make them, peel a zucchini, then use a peeler to make thin slices. Cook the zucchini ribbons in butter with a pinch of salt until softened.
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