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When I first switched to a ketogenic diet, I worried I’d have to give up all my favorite comfort foods. Beef stroganoff was always a staple in my household growing up, so I was determined to create a version that would satisfy my cravings while keeping me in ketosis. After several attempts, I’ve perfected this Keto Beef Stroganoff recipe that delivers all the rich, creamy flavors you love without the carbs.

What is Keto Beef Stroganoff?

Keto Beef Stroganoff is my low-carb adaptation of the classic Russian dish. Traditional beef stroganoff typically includes flour-thickened sauce and is served over pasta or rice. My keto-friendly version skips the flour and substitutes cauliflower rice or zucchini noodles as the base, keeping carbs to a minimum while maximizing flavor.

The star of this dish is tender beef sirloin, simmered in a rich, creamy sauce made with heavy cream, beef broth, and savory seasonings. The addition of mushrooms and onions creates depth of flavor that makes this dish truly satisfying. Best of all, it comes together in about 35 minutes, making it perfect for busy weeknights or special occasions alike.

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Ingredients You’ll Need

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I always recommend using high-quality ingredients whenever possible. Grass-fed beef not only tastes better but also contains more nutrients than conventional beef. Similarly, organic mushrooms have a richer flavor profile that elevates the entire dish.

Now, let’s talk about how simple it is to prepare this delicious keto-friendly meal that will satisfy your comfort food cravings without breaking your carb bank.

Preparing Your Keto Beef Stroganoff

My favorite part about this recipe is how quick and straightforward it is to prepare. Even on busy weeknights, I can have this comforting meal on the table without much fuss. Let me walk you through the process step by step.

Step 1: Prepare Your Ingredients

I always start by getting all my ingredients prepped and ready. This makes the cooking process much smoother and more enjoyable. I slice the beef sirloin into thin strips, about ¼-inch thick, cutting against the grain to ensure tenderness. Then I dice the onion, mince the garlic, and slice the mushrooms. Having everything prepped before I start cooking allows me to focus on each step without rushing.

Step 2: Sear the Beef

I heat a large skillet over medium-high heat and add the olive oil. When the oil is shimmering, I add the beef strips in a single layer, being careful not to overcrowd the pan. This is crucial for getting a good sear rather than steaming the meat. I cook the beef for just 3-4 minutes until it’s browned on the outside but still slightly pink in the center. Then I remove it from the pan and set it aside. The beef will finish cooking when it’s added back to the sauce later.

Step 3: Create the Flavor Base

Using the same skillet with all those delicious beef drippings, I add the diced onions and sauté them for about 3 minutes until they become translucent. This is when I add the minced garlic and sliced mushrooms, cooking them together for another 5 minutes. I love watching the mushrooms release their moisture and begin to caramelize—this process builds incredible flavor in the dish.

Step 4: Make the Sauce

Now comes the fun part! I pour in the beef broth, Worcestershire sauce, and Dijon mustard, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Those browned bits are packed with flavor! I let this mixture simmer for about 5 minutes to reduce slightly, then lower the heat and slowly stir in the heavy cream. The sauce gradually transforms into a beautiful, silky consistency.

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Step 5: Bring It All Together

Finally, I return the beef to the skillet along with any accumulated juices—these add even more flavor to the sauce. I season with salt and pepper to taste, then let everything simmer together for just 2-3 minutes. You don’t want to overcook the beef at this stage or it will become tough.

While the stroganoff finishes simmering, I prepare my cauliflower rice or zucchini noodles according to package instructions, or quickly sauté them if I’ve made them fresh.

Serving and Variations of Keto Beef Stroganoff

The best part of this keto-friendly dish is its versatility. I’ve made countless variations over the years, adapting it to what I have in my pantry or what’s in season. Let me share some of my favorite ways to serve and customize this recipe.

Serving Suggestions

I typically serve my Keto Beef Stroganoff over a bed of cauliflower rice, which soaks up the creamy sauce beautifully. On days when I want something with more texture, I opt for lightly sautéed zucchini noodles instead. Both options keep the carb count low while providing the perfect base for the rich stroganoff.

For a complete meal, I often add a simple side salad with mixed greens and a light vinaigrette. The fresh, crisp texture offers a nice contrast to the warm, creamy stroganoff. If I’m feeling particularly fancy or hosting guests, I’ll include some steamed asparagus or broccoli on the side for added nutrition and color.

[IMAGE PLACEMENT 5: A full dinner plate showing the stroganoff over cauliflower rice with a side salad and steamed green vegetable]

Delicious Variations

One of my favorite variations is to use ground beef instead of sirloin. It’s more budget-friendly and creates a slightly different texture that my kids actually prefer. I simply brown the ground beef and follow the same steps for the sauce.

For a dairy-free option, I substitute the heavy cream with full-fat coconut cream. It gives the dish a subtle coconut flavor that works surprisingly well with the beef and mushrooms. If you’re concerned about the taste, adding a bit more Worcestershire sauce and Dijon mustard helps to balance it out.

When mushroom season arrives, I love experimenting with different varieties. Cremini, shiitake, or even wild mushrooms like chanterelles add incredible depth of flavor. Sometimes I’ll double the mushrooms and reduce the beef for a more economical meal that’s still packed with umami goodness.

Tips for Perfect Results Every Time

After making this dish countless times, I’ve learned a few tricks:

1. Don’t overcook the beef. It will continue cooking in the sauce, so it’s better to undercook it slightly when searing.
2. Let the mushrooms get golden brown before adding the liquids. This develops their flavor and prevents them from becoming rubbery.
3. If your sauce is too thin, let it simmer a bit longer. If it’s too thick, add a splash more broth.
4. Taste before serving! Adjusting the salt, pepper, and possibly adding a touch more Dijon can make all the difference.

This Keto Beef Stroganoff has become a staple in my household, requested by both keto and non-keto family members alike. With only 7g net carbs per serving, it fits perfectly into my low-carb lifestyle while satisfying my craving for comfort food. The rich, creamy sauce and tender beef make this dish feel indulgent, though it’s actually quite healthy and balanced.

Try this recipe once, and I guarantee it will become a regular in your meal rotation too. It’s proof that eating keto doesn’t mean sacrificing flavor or your favorite comfort foods!

Keto Beef Stroganoff

This creamy, comforting Keto Beef Stroganoff features tender beef in a rich, low-carb sauce with mushrooms and onions, perfect over cauliflower rice or zucchini noodles.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine keto, Russian-Inspired

Servings 4

Calories 420 kcal

Ingredients

  

• 1 lb beef sirloin sliced thinly against the grain
• 2 tbsp olive oil
• 1 medium onion finely diced
• 2 cloves garlic minced
• 8 oz mushrooms sliced
• 1 cup beef broth low-sodium preferred
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• 1 cup heavy cream
• Salt and pepper to taste
• 1 tbsp fresh parsley chopped (for garnish)
• 4 cups cauliflower rice or zucchini noodles for serving

Instructions

 

• Prep ingredients: Slice the beef into thin strips, dice the onion, mince the garlic, and slice the mushrooms.
• Sear beef: Heat olive oil in a large skillet over medium-high heat. Sear beef in batches until browned (3–4 minutes). Remove and set aside.
• Sauté vegetables: In the same skillet, sauté onion until translucent (about 3 minutes). Add garlic and mushrooms and cook until mushrooms are browned and moisture has evaporated (about 5 minutes).
• Make sauce: Stir in beef broth, Worcestershire sauce, and Dijon mustard. Scrape up browned bits. Simmer for 5 minutes to reduce.
• Add cream: Reduce heat to low and slowly stir in heavy cream. Simmer until sauce thickens slightly.
• Combine: Return beef and juices to the skillet. Simmer for 2–3 more minutes. Season with salt and pepper to taste.
• Serve: Spoon over cauliflower rice or zucchini noodles. Garnish with chopped parsley and serve warm.

Notes

Don’t overcook the beef; it will finish cooking in the sauce.

For a dairy-free version, substitute heavy cream with full-fat coconut cream.

Ground beef works well as a budget-friendly alternative.

Use any low-carb veggie base you prefer—shirataki noodles or spaghetti squash also work!

Keyword keto beef stroganoff, low carb stroganoff