Introduction
Beef Stroganoff, originally created in mid-19th century Russia for Count Pavel Stroganoff, has evolved from an aristocratic dish to a beloved comfort food worldwide. This keto version pays homage to the original's rich heritage while adapting to modern dietary preferences. The dish traditionally featured mushrooms, which were highly prized in Russian cuisine, and sour cream, a staple in Eastern European cooking. Today, this low-carb interpretation maintains these key elements while replacing traditional wheat flour with keto-friendly thickeners and pasta with vegetable alternatives, making it perfect for those following a ketogenic lifestyle without compromising the dish's authentic, comforting essence.
Ingredients
• 1.5 pounds beef sirloin, cut into 1/4-inch thick strips
• 16 ounces cremini mushrooms, sliced
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup full-fat sour cream
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 tablespoon fresh parsley, chopped
• 2 cups cauliflower rice or 2 medium zucchini, spiralized
• 1 cup beef broth, low-sodium
• Salt and black pepper to taste
Step 1:
Pat beef strips dry with paper towels and season generously with salt and pepper.
Step 2:
Heat 1 tablespoon each of butter and olive oil in a large skillet over medium-high heat. Working in batches, sear beef strips for 1-2 minutes per side until browned. Remove to a plate.
Step 3:
In the same skillet, add remaining butter and oil. Add mushrooms and cook for 5-7 minutes until golden brown and moisture has evaporated.
Step 4:
Add diced onion and cook for 3-4 minutes until softened. Add minced garlic and cook for 1 minute more.
Step 5:
Add beef broth, heavy cream, Dijon mustard, Worcestershire sauce, and dried thyme. Simmer for 10-12 minutes until sauce begins to thicken.
Step 6:
Reduce heat to low and stir in sour cream until well combined. Return beef to the pan and heat through for 2-3 minutes.
Step 7:
While sauce is simmering, prepare cauliflower rice or zucchini noodles according to preference.
Step 8:
Garnish with fresh parsley and serve over prepared base.
Q: Can I make this ahead of time?
A: Yes, prepare up to 2 days ahead but add sour cream when reheating.
Q: Why is my sauce too thin?
A: Ensure mushroom moisture has fully evaporated and sauce has properly reduced. Add 1/4 teaspoon xanthan gum if needed.
Q: Can I freeze this dish?
A: Not recommended as cream-based sauces can separate when frozen and thawed.
• Choose grass-fed beef sirloin for best flavor and nutrition.
• Can substitute button mushrooms for cremini.
• Greek yogurt can replace sour cream for a tangier flavor.
• Use xanthan gum (1/4 teaspoon) to thicken sauce if desired.
• Contains dairy and may contain gluten in Worcestershire sauce.
• Look for gluten-free Worcestershire sauce if needed.
• Fresh thyme can replace dried (use 1 tablespoon).
Serve hot over cauliflower rice or zucchini noodles, garnished with fresh parsley.
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop or microwave.
Begin preparing the base (cauliflower rice or zucchini noodles) while the sauce is reducing to ensure everything is ready at the same time.
- Don't overcrowd the pan when searing beef to ensure proper browning
- Let sour cream come to room temperature before adding to prevent curdling
- Pat mushrooms dry before cooking to achieve better browning
For dairy-free version, substitute coconut cream for heavy cream and cashew cream for sour cream. For extra richness, add 2 tablespoons cream cheese.
Pair with a dry red wine like Cabernet Sauvignon or sparkling water with lemon. Consider a side of sautéed green beans.
Year-round dish, particularly comforting in fall and winter
Contains dairy (heavy cream, sour cream, butter). May contain gluten from Worcestershire sauce. Check specific brands for gluten-free options.
