Description
A delicious and creamy Keto Beef Stroganoff recipe, perfect for a low-carb meal.
Ingredients
- 1 tbsp olive oil
- 1.5 lbs beef sirloin or top round, thinly sliced against the grain
- 1 cup sliced mushrooms
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce (check for sugar-free)
- Salt and black pepper to taste
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 2 tbsp fresh parsley, chopped (for garnish)
- Optional: Zucchini noodles or cauliflower rice for serving
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add beef slices and cook until browned on all sides. Remove beef from the skillet and set aside.
- Add sliced mushrooms and chopped onion to the same skillet. Sauté for 5-7 minutes until softened.
- Add minced garlic and cook for another minute until fragrant.
- Pour in beef broth. Stir in Dijon mustard and Worcestershire sauce. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Return the beef to the skillet. Season with salt and black pepper. Reduce heat to low, cover, and simmer for 15-20 minutes, or until beef is tender.
- In a small bowl, whisk together softened cream cheese and sour cream until smooth.
- Remove skillet from heat. Stir the cream cheese mixture into the beef mixture until well combined and creamy. Do not boil after adding dairy to prevent curdling.
- Taste and adjust seasonings if needed.
- Serve immediately over zucchini noodles, cauliflower rice, or on its own. Garnish with fresh parsley.
Notes
- Ensure your Worcestershire sauce is sugar-free to maintain the keto-friendliness of the dish.
- Avoid boiling the stroganoff after adding the cream cheese and sour cream to prevent curdling.
- Serve with zucchini noodles or cauliflower rice for a complete low-carb meal.