For a weeknight dinner that’s hearty, delicious, and easy to make, you have to try this keto beef stroganoff! Enjoy all the classic flavors without the unwanted carbs.
Traditional stroganoff is a Russian dish that involves dredging beef in flour before frying, then serving in a cream sauce over thick noodles. While it’s certainly a hearty and delicious meal, it’s definitely not considered keto-friendly.
But if you’re craving those classic flavors, or simply looking for a delicious weeknight dinner, give this keto beef stroganoff a try! It’s so tasty and satisfying, you may find yourself craving it again and again.
How to make keto beef stroganoff
This easy one-pot recipe can be ready in about half an hour. Let’s see how it’s done!
Step 1: Add the butter, onion, and garlic to a large sauté pan over medium heat. Cook until the onions start to soften, about 3-4 minutes.
Step 2: Add the mushrooms and cook for an additional 5 minutes until starting to brown.
Step 3: Push the mixture to one side of the pan and add the steak to the other. Sprinkle with thyme, salt, and pepper.
Step 4: Allow the steak to brown slightly on both sides.
Step 5: Add the beef broth, cream, cream cheese, and coconut aminos (or low-sodium soy sauce).
Step 6: Bring everything to a low boil and allow to simmer for 25-30 minutes, or until the sauce has reduced by about half.
Step 7: Remove from heat and serve.
If possible, I highly recommend giving the sauce about five minutes to cool before serving. This will allow it to thicken even more for a final texture that is so hearty and satisfying!
Tips for making the best stroganoff
Any dish that includes butter, onion, garlic, mushrooms, beef, cream cheese, and heavy cream is bound to be pretty delicious no matter what! That being said, I do have a few tips for making your stroganoff the best it can be.
First, when you’re slicing the steak, make sure to cut against the grain. This will make the meat more tender in your final dish.
Next, as I mentioned above, try to let the sauce rest for a few minutes before serving. You really want a nice, thick sauce that coats the steak well.
Finally, I have a few low-carb options for serving this dish. My preference is to serve over zoodles, but you could also use cauliflower rice if you prefer. Low-carb noodles are another tasty choice. Or, if you want, you can ditch the base altogether and enjoy your stroganoff straight from the bowl!
The great news about this dish (besides how easy it is to make and how delicious it tastes, of course) is that it keeps very well! I love having extra to enjoy for a quick and delicious meal later in the week.
Your leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, microwave in 30-second intervals until heated through. You could also warm the stroganoff in a saucepan over medium heat.
Other keto-friendly comfort food recipes
In the mood for a hearty and flavorful meal that won’t weigh you down or kick you out of ketosis? There are so many low-carb options for enjoying delicious comfort food! Here are a few of my favorite recipes I know you’ll love:
For even more delicious and easy low-carb inspiration, be sure to check out this Ketogenic Meal Plan!
When you’ve made this dish, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Keto Beef Stroganoff
- 1 tablespoon butter
- 2 cloves garlic (minced)
- 1 onion (diced)
- 2 cups sliced mushrooms
- 1 pound steak (cut into strips)
- 1 teaspoon dried thyme
- ⅓ teaspoon salt
- ½ teaspoon pepper
- 1½ cups beef broth
- 1 cup heavy cream
- ½ cup cream cheese
- 2 tablespoons coconut aminos
- Fresh parsley (optional — for serving)
- Add the butter, onion, and garlic to a large sauté pan over medium heat. Cook until the onions start to soften, about 3-4 minutes.
- Add the mushrooms and cook for an additional 5 minutes until starting to brown.
- Push the mixture to one side of the pan and add the steak to the other. Sprinkle with thyme, salt, and pepper.
- Allow the steak to brown slightly on both sides.
- Add the beef broth, cream, cream cheese, and coconut aminos.
- Bring everything to a low boil and allow to simmer for 25-30 minutes, or until the sauce has reduced by about half.
- Remove from heat and serve.