Creamy Keto Beef Stroganoff
When I want a no-fuss, big-flavor dinner that feels like a hug in a bowl, this Keto Beef Stroganoff is what I reach for. It’s got that classic creamy mushroom thing going on, but without the carby baggage. Made with thinly sliced steak, this one-skillet meal brings all the cozy without the crash. We pile it over cauliflower mash, toss it on some cabbage noodles, or keep it simple with a spoon.
Servings: 8
Calories: 293kcal
Ingredients
- 2 tablespoons butter or ghee
- 2 pounds sirloin steak cut into cubes (you can also use beef stew meat)
- ½ diced onion
- 6 ounces white mushrooms sliced
- 1 teaspoon minced garlic
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- ½ teaspoon fresh ground pepper
- 1 ½ cups beef broth
- 6 ounces cream cheese cubed
- 1 tablespoon coconut aminos
- 1 tablespoon Dijon mustard
- 4 ounces sour cream
Instructions
- Heat butter or ghee to medium-high heat in a large skillet.
- Season the steak with salt and pepper.
- Add the meat to the pan, and cook for 3 to 4 minutes, until browned. Remove from the pan and allow to rest.
- Add the onion, mushrooms, garlic, thyme, salt, and pepper to the pan. Cook for 5 minutes, until the onion has softened.
- Reduce heat to medium.
- Add broth, cream cheese, coconut aminos, and Dijon mustard and cook for 5 to 8 minutes, until thickened. Whisk as needed to help the cream cheese melt.
- Return the beef to the pan, and simmer for 5 more minutes.
- Remove from heat and stir in sour cream.
Notes
Store leftovers in the fridge for up to four days.
Freezing
This recipe can be kept in the freezer for up to one month. Because it is a cream-based sauce, you can expect some separation, but it is still delicious.Reheating
I recommend reheating on the stove-top over medium-low heat until it is heated through.Nutrition
Calories: 293kcal | Carbohydrates: 3g | Protein: 28g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 107mg | Sodium: 692mg | Potassium: 539mg | Fiber: 1g | Sugar: 2g | Vitamin A: 461IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 2mg