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Keto Beef Stroganoff Recipe

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4 from 14 reviews

This Keto Beef Stroganoff is a rich and creamy low-carb twist on the classic Russian dish. Tender strips of beef fillet steak are seared to perfection, then simmered in a luscious mushroom and sour cream sauce thickened with almond flour. Ready in just 30 minutes, this comforting meal pairs perfectly with mashed cauliflower or low-carb noodles, making it an ideal choice for those following a ketogenic or low-carb diet.

Ingredients

Beef and Cooking Oils

  • 1 tablespoon olive oil
  • 1 1/2 lb (650 g) beef fillet steak, flattened with a meat mallet and cut into strips
  • 3 tablespoons (40 g) butter

Vegetables

  • 1 large onion, sliced
  • 1/2 lb (250 g) chestnut mushrooms, sliced

Sauce Ingredients

  • 1/4 cup (30 g) almond flour
  • 2 cups (500 ml) beef stock
  • 1 tablespoon wholegrain mustard
  • 1 cup (200 ml) sour cream
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil: Preheat a cast iron skillet or deep pan over high heat and add the olive oil to coat the bottom.
  2. Cook the beef in batches: Season half of the beef strips lightly with salt and pepper and add to the hot pan. Let them sear for 1 minute without turning to develop a good crust, then use kitchen tongs to turn the strips and cook until browned on all sides. Remove the cooked beef and repeat the process with the remaining beef strips. Set all browned beef aside.
  3. Sauté the onions: Add the butter to the same skillet and allow it to melt completely. Add the sliced onions and cook for 1 to 2 minutes until they soften slightly.
  4. Add mushrooms: Stir in the sliced chestnut mushrooms and cook over medium-high heat until they turn golden and release their juices, about 4-5 minutes.
  5. Make the sauce base: Sprinkle the almond flour over the mushrooms and stir well to coat. Slowly pour in half of the beef stock while stirring continuously to prevent lumps from forming. Once fully combined, add the remaining beef stock and bring the mixture to a gentle simmer.
  6. Incorporate mustard and sour cream: Lower the heat and stir in the wholegrain mustard and sour cream. Continue simmering while stirring gently until the sauce thickens and reaches a consistency similar to heavy cream.
  7. Combine beef with sauce: Return the cooked beef strips to the skillet and stir to coat them thoroughly in the creamy mushroom sauce. Heat just until the beef is warmed through.
  8. Serve: Dish the beef stroganoff onto plates and serve it over mashed cauliflower or your preferred low-carb noodles for a keto-friendly meal.

Notes

  • Flattening the beef with a meat mallet ensures quick, even cooking and more tender strips.
  • Cooking the beef in batches prevents overcrowding, helping to achieve a nice sear.
  • Chestnut mushrooms add a rich, earthy flavor that complements the beef perfectly.
  • Almond flour is used instead of regular flour to keep this dish keto-friendly while thickening the sauce.
  • Adjust seasoning with salt and pepper at the end to taste.
  • For a dairy-free version, substitute sour cream with a full-fat coconut cream alternative.

Find it online: https://recipeplenty.com/keto-beef-stroganoff-recipe/