Description
A quick and creamy keto beef stroganoff that delivers hearty flavor without the carbs. In just 30 minutes, you can enjoy tender sirloin strips smothered in a rich, garlicky mushroom sauce—perfect for a comforting weeknight main course while keeping your keto goals on track.
Ingredients
Units
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For the Beef Stroganoff
- 1 lb sirloin steak, sliced into thin strips
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini or white mushrooms, sliced
- 1 cup beef broth (low sodium, if preferred)
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 cup sour cream (full-fat)
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Optional Keto Sides
- Cauliflower rice, for serving
- Zucchini noodles (zoodles), for serving
Instructions
- Brown the beef: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sirloin strips and sear them for 1-2 minutes per side until they’re browned but not fully cooked through. Transfer the beef to a plate and set aside.
- Sauté the aromatics and mushrooms: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the chopped onions and cook for 2 minutes until softened. Stir in the garlic and sliced mushrooms, cooking until the mushrooms are tender and golden, about 5-6 minutes.
- Deglaze and build the sauce: Pour in the beef broth, scraping up any browned bits from the skillet. Stir in Worcestershire sauce and Dijon mustard, then let the mixture simmer for 3-4 minutes to slightly reduce the sauce.
- Add sour cream & finish beef: Lower the heat to low, then whisk in the sour cream until fully combined. Return the seared beef (and juices) to the skillet. Stir to coat and let everything gently simmer for 3-4 minutes more, or until the beef is cooked to your liking and the sauce is thickened. Season to taste with salt and pepper.
- Serve: Spoon over a bed of cauliflower rice or zucchini noodles. Sprinkle with chopped parsley and enjoy immediately.
Notes
- Use full-fat sour cream for best texture and to stay keto-friendly.
- Ribeye or flank steak can be substituted for sirloin if preferred.
- For extra flavor, add a splash of dry white wine when sautéing mushrooms.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 100mg
