Keto Beef Stroganoff

Indulge in a rich, creamy, and satisfying Keto Beef Stroganoff, a low-carb take on the beloved classic comfort food. This recipe captures all the deliciousness of traditional sour cream and mustard gravy, making it perfect to serve over cauliflower mashed potatoes or your favorite cauliflower rice for a truly satisfying meal.

Ingredients & What You’ll Need

Gather these ingredients to create a hearty and flavorful Keto Beef Stroganoff.

• Olive Oil (1 tablespoon): Used for searing the beef, adding a subtle richness.
• Beef Fillet Steak (1 ½ lb / 650 g): Flattened with a meat mallet and cut into strips, this forms the tender core of the dish.
• Butter (3 tablespoons / 40 g): Essential for sautéing vegetables and adding a rich, buttery flavor to the sauce.
• Large Onion (1, sliced): Provides a foundational aromatic and a touch of sweetness to the sauce.
• Chestnut Mushrooms (½ lb / 250 g, sliced): Adds an earthy depth and classic stroganoff texture.
• Almond Flour (¼ cup / 30 g): A low-carb thickener for the creamy gravy.
• Beef Stock (2 cups / 500 ml): Forms the savory liquid base of the sauce.
• Wholegrain Mustard (1 tablespoon): Contributes a tangy, slightly spicy kick that defines stroganoff.
• Sour Cream (1 cup / 200 ml): The key ingredient for the signature creamy, tangy sauce.
• Salt and Pepper: To taste, for seasoning both the beef and the sauce.

How to Make Keto Beef Stroganoff

Creating this comforting classic is straightforward, focusing on building rich flavors layer by layer.

Searing the Beef

Heat the olive oil in a cast iron skillet or a deep pan over high heat. Once hot, sprinkle half of your beef strips with a bit of salt and pepper. Add them to the hot pan and cook for 1 minute without turning. Then, use kitchen tongs to turn the beef strips and cook until they are nicely browned on all sides. Remove the first batch from the skillet and set aside. Repeat this process with the second batch of beef, then remove it from the pan and set it aside with the first batch.

Sautéing Vegetables and Building the Base

Add the butter to the same skillet, allowing it to melt. Once melted, add the sliced onions and cook for 1-2 minutes until they begin to soften. Next, add the sliced mushrooms to the skillet and cook them over medium-high heat until they turn golden brown.

Creating the Creamy Sauce

Stir the almond flour into the cooked onions and mushrooms, ensuring it’s well incorporated. Then, add half of the beef stock to the skillet. Stir continuously until the almond flour completely dissolves and the mixture is smooth, with no lumps. Pour in the remaining beef stock and bring the sauce to a gentle simmer.

Finishing and Serving

Lower the heat and stir in the wholegrain mustard and sour cream. Continue to simmer the sauce, stirring occasionally, until it reaches the consistency of heavy cream. Once the sauce has thickened to your liking, add the previously cooked beef strips back into the skillet and stir to combine, ensuring all the beef is coated in the rich gravy. Serve your Keto Beef Stroganoff hot over mashed cauliflower or your favorite low-carb noodles for a truly satisfying meal.

Keto Beef Stroganoff

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Enjoy a rich, creamy, and low-carb Keto Beef Stroganoff, a comforting classic perfect for your keto lifestyle.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 1 tablespoon olive oil
• 1 ½ lb (650 g) beef fillet steak, flattened and cut into strips
• 3 tablespoons (40 g) butter
• 1 large onion, sliced
• ½ lb (250 g) chestnut mushrooms, sliced
• ¼ cup (30 g) almond flour
• 2 cups (500 ml) beef stock
• 1 tablespoon wholegrain mustard
• 1 cup (200 ml) sour cream
• Salt and pepper to taste

Instructions

1. Sear Beef: Heat olive oil in a skillet over high heat. Sprinkle beef with salt and pepper. Cook half the beef for 1 minute per side until browned. Remove and set aside. Repeat with the second batch.
2. Sauté Vegetables: Add butter to the same skillet. Add onions and cook for 1-2 minutes. Add mushrooms and cook on medium-high heat until golden.
3. Thicken Sauce: Stir in almond flour. Add half the beef stock, stirring continuously until dissolved. Add remaining beef stock and bring to a simmer.
4. Finish Sauce & Combine: Lower heat. Stir in mustard and sour cream. Simmer until sauce is heavy cream consistency. Add cooked beef and stir to combine.
5. Serve: Serve hot over mashed cauliflower or low-carb noodles.

Notes

Beef Quality: Using beef fillet steak contributes to the tenderness of the dish.

Browning Beef: Searing beef in batches ensures good browning without overcrowding the pan.

Sauce Consistency: Simmer the sauce gently to allow it to thicken to your desired consistency.

Serving Suggestions: Delicious with cauliflower mashed potatoes or zucchini noodles.

Nutrition Information:

Serving Size:

per serving
Amount Per Serving: Calories: 480Total Fat: 35gCholesterol: 140mgSodium: 600mgCarbohydrates: 8gNet Carbohydrates: 5gFiber: 3gSugar: 2gProtein: 35g