Beef Stroganoff is an amazing low-carb dish that is creamy, comforting and filling.
A Russian classic that became popular worldwide is now getting a keto upgrade.
Made with ground beef, cream cheese, sour cream and mushrooms, it’s the epitome of comfort in a bowl.
Perfect for cold, winterish days, served with a scoop of cauliflower rice or a piece of keto cloud bread, this recipe is easy to cook ahead and enjoy throughout the week.
What Is Beef Stroganoff?
As we mentioned earlier, beef stroganoff is a dish that originated from Russia made with sautéed ground beef combined with a delicious sour cream sauce.
Our recipe has been adapted so that it is lower in carbs than more traditional recipes so that you can use it in your ketogenic meal plan.
Beef Stroganoff Recipe
To make this low-carb Beef Stroganoff you'll need:
- 3 ½ cups of Ground Beef
- 6 cups of diced white Mushrooms
- 1 cup of Beef Stock
- ½ cup of Cream Cheese
- ½ cup of Sour Cream
- 4 tablespoon of Butter
- 1 tablespoon of Worcestershire Sauce
- 1 tablespoon of Dijon Mustard
- ½ teaspoon of Paprika
- Parsley to garnish optional
To get started, melt half the butter in a large skillet and sauté the ground beef for 5 to 7 minutes while seasoning with salt and paprika.
Remove from the skillet and set aside.
Next, add the broth, cream cheese, sour cream, Worcestershire sauce, and Dijon mustard to the skillet.
Bring to a gentle simmer and add the cooked ground beef.
Finally, simmer everything for 10 more minutes to combine the flavors, adding a bit of water if needed.
Garnish with parsley and serve hot!
Ingredients
- 3 ½ cups Ground Beef
- 6 cups Mushrooms white, diced
- 1 cup Beef Stock
- ½ cup Cream Cheese
- ½ cup Sour Cream
- 4 tablespoon Butter
- 1 tablespoon Worcestershire Sauce
- 1 tablespoon Dijon Mustard
- ½ teaspoon Paprika
- Parsley to garnish optional
Instructions
- Melt half the butter in a large skillet and sauté the ground beef, for 5-7 minutes, seasoning with salt and paprika. Remove from the skillet and set aside.
- Heat the remaining butter and sauté the mushrooms for 20 minutes until golden, seasoning again with a bit of salt and paprika.
- Add the broth, cream cheese, sour cream, Worcestershire sauce, and Dijon mustard to skillet. Bring to a gentle simmer and add the cooked beef.
- Allow simmering for 10 more minutes to combine the flavors, adding a bit of water if needed.
- Serve hot, and optionally garnished with parsley.
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