Keto Beef Stroganoff: A Comfort Food Classic with a Low-Carb Twist

There’s something about Beef Stroganoff that feels like a warm hug in a bowl. Maybe it’s the rich, creamy sauce. Maybe it’s the tender, juicy beef. Or maybe it’s the fact that it reminds me of Sunday dinners at my grandma’s house—where food was a love language, and second helpings were mandatory.

But when I committed to keto, I thought I had to say goodbye to this nostalgic dish forever. Turns out, I was completely wrong. After some trial and error (and a few sauce-related kitchen disasters), I perfected a Keto Beef Stroganoff that delivers the same hearty, indulgent flavors—without the carb overload. Let me show you how!

A Brief History of Beef Stroganoff

Like many comfort foods, Beef Stroganoff has traveled through time and cultures, picking up variations along the way. The dish dates back to 19th-century Russia, named after the wealthy Stroganov family. Traditional versions featured sautéed beef in a creamy sauce with mustard and broth, served over egg noodles.

Eventually, it crossed borders and became a global favorite, evolving into the rich, mushroom-laden dish we know today. And now, thanks to a few keto-friendly swaps, it’s making its way onto our low-carb plates.

Equipment You’ll Need

• Large skillet or cast-iron pan
• Sharp knife for slicing beef
• Cutting board
• Measuring cups and spoons
• Wooden spoon or spatula

Ingredients

• 1 lb beef sirloin or ribeye, thinly sliced
• 2 tbsp butter (or olive oil)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1 cup beef broth (low sodium)
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce (or coconut aminos for a cleaner keto version)
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1 tsp smoked paprika (optional, but adds depth)
• 1/2 cup sour cream
• 1/4 cup heavy cream
• Fresh parsley, for garnish
• Keto-friendly noodles (like zucchini noodles, shirataki noodles, or cauliflower rice)

Instructions

1. Sear the Beef

Heat a large skillet over medium-high heat. Melt 1 tbsp of butter, then add the thinly sliced beef. Sear for 2-3 minutes per side until browned but not overcooked. Remove from the pan and set aside.

2. Sauté the Veggies

In the same skillet, melt the remaining 1 tbsp butter. Add the diced onion and sauté for 2-3 minutes until softened. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are golden and tender (about 5 minutes).

3. Build the Flavor

Pour in the beef broth, then stir in the Dijon mustard, Worcestershire sauce, salt, pepper, and smoked paprika. Let it simmer for 5 minutes to allow the flavors to meld together.

4. Make it Creamy

Lower the heat and whisk in the sour cream and heavy cream. Stir gently to avoid curdling. Simmer for another 2 minutes until the sauce is velvety and well combined.

5. Bring Back the Beef

Return the seared beef to the skillet, stirring it into the creamy sauce. Let everything cook together for 2-3 minutes so the beef absorbs the flavors.

6. Serve & Enjoy

Spoon the stroganoff over your keto-friendly noodles or cauliflower rice. Garnish with freshly chopped parsley for a pop of color and freshness.

Special Notes

• For Extra Thickness: If you prefer a thicker sauce, you can mix 1/2 teaspoon of xanthan gum with 1 tablespoon of water and stir it into the sauce.
• Choosing the Right Beef: Go for a tender cut like sirloin, ribeye, or beef tenderloin. Tougher cuts will require longer cooking times.
• Dairy-Free Option: Swap sour cream and heavy cream for full-fat coconut cream and a splash of lemon juice.
• Make It a One-Pan Meal: Add spinach or zucchini directly to the sauce for extra veggies without the need for a side dish.

Nutrition (Per Serving)

And there you have it—Keto Beef Stroganoff that tastes just as indulgent as the classic, but without the carb coma afterward. The best part? It’s quick enough for a weeknight dinner but fancy enough to impress guests.