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.
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!
