Keto Beef Stroganoff Recipe (2g Carbs)

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This Keto Beef Stroganoff Recipe is a low-carb version of the classic Russian stew with added fat, making it extra creamy and tasty with just 2g carbs per serve.

Keto Beef Stroganoff Recipe
Keto Beef Stroganoff Recipe

Originating in Russia, Beef Stroganoff or Stroganov is a dish of sauteed beef served with smetana (a European-soured cream). We’ve cut the carbs in it to create this delicious keto version.

The perfect accompaniment to our keto beef stroganoff recipe is this Keto Cauliflower Mash. This recipe makes 12 servings. 1 serving has 2g net carbs.

Keto Beef Stroganoff Ingredients

  • ¼ cup of Olive Oil
  • 1 small Onion, diced
  • 2 cloves of Garlic, crushed
  • 2 teaspoons of Dried Thyme
  • 3 pounds of Beef Brisket, thinly sliced
  • 1-2 teaspoons of Salt
  • 1 teaspoon of Pepper, ground
  • ¼ cup of Tomato Paste
  • ¼ cup of Red Wine Vinegar
  • 2 cups of Beef Stock
  • 1 pound of Mushrooms, sliced
  • 1 cup of Sour Cream

How To Make Keto Beef Stroganoff

Keto Beef Stroganoff on a plate with cauliflower mash
How to make Keto Beef Stroganoff
  1. Place a large saucepan over high heat. Add the oil, onion, garlic, and thyme.
  2. Saute until the onion starts to turn translucent. Add the beef, salt, and pepper and saute until browned.
  3. Add the tomato paste and cook out for 5 minutes.
  4. Add the red wine vinegar, stir well and cook for another 5 minutes.
  5. Add the beef stock and bring to a simmer. Simmer uncovered for 1 hour.
  6. Add the mushrooms and continue to simmer for another hour.
  7. Remove from the heat and stir through the sour cream.
  8. Taste and add additional salt and pepper if desired.
  9. Serve immediately with a side of Buttery Cauliflower Mash.
Keto Beef Stroganoff Recipe

Keto Beef Stroganoff – Low Carb & Creamy

We’ve cut the carbs in our Keto beef Stroganoff recipe to create a delicious Low Carb version of the classic Russian dish.
4.98 from 185 votes
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Course: Dinner, Lunch
Cuisine: Russian
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Servings: 12 serves
Calories: 482kcal
Author: Gerri

Unit Conversion

Ingredients

  • 1/4 cup olive oil
  • 1 small Onion diced
  • 2 cloves Garlic crushed
  • 2 teaspoons Dried Thyme
  • 3 pounds Beef Brisket thinly sliced
  • 1-2 teaspoons Salt
  • 1 teaspoon Pepper ground
  • 1/4 cup Tomato Paste
  • 1/4 cup Red Wine Vinegar
  • 2 cups Beef Stock
  • 1 pound Mushrooms sliced
  • 1 cup Sour Cream

Instructions

  • Place a large saucepan over high heat. Add the oil, onion, garlic and thyme.
  • Saute until the onion is starting to turn translucent. Add the beef, salt and pepper and saute until browned.
  • Add the tomato paste and cook out for 5 minutes.
  • Add the red wine vinegar and stir well. Allow to cook for 5 minutes.
  • Add the beef stock and bring to a simmer. Simmer uncovered for 1 hour.
  • Add the mushrooms and continue to simmer for another hour.
  • Remove from the heat and stir through the sour cream.
  • Taste and add additional salt and pepper if desired.
  • Serve immediately with a side of Buttery Cauliflower Mash.

Notes

Nutrition

Serving: 225g | Calories: 482kcal | Carbohydrates: 3g | Protein: 30g | Fat: 38g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Cholesterol: 119mg | Sodium: 431mg | Potassium: 452mg | Fiber: 1g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 3.3mg | Calcium: 30mg | Iron: 3.2mg
How do you store beef stroganoff?

Store beef stroganoff in the fridge for up to one week or freeze for up to three months.
To reheat beef stroganoff, place it in a saucepan over low heat until hot.

For more keto recipes from around the world, try these out:

Adjust the serving amounts in the recipe card above to make a larger batch of Keto Beef Stroganoff. 

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18 thoughts on “Keto Beef Stroganoff Recipe (2g Carbs)”

  1. 5 stars
    This was quite tasty. The addition of tomato paste and red wine vinegar gave it a great zing. Reminded me of a Spanish dish I had once.
    Is a Different flavor profile than traditional Russian stroganoff that feature beef and mushroom flavors.
    I would make this again though. The zing was bright and balanced the oil and butter nicely.
    I used leftover rare cooked flank steak. I cooked down the broth before adding steak at the end so didn’t overcook meat. Added a couple minutes before taking of heat and adding sour cream. A good and easy recipe.

    Reply
    • Hey Molly, thank you so much for your review we really appreciate it. It’s nice to get good feedback and some handy adaptations as well.

      Reply
  2. Yummmm I followed steps 1-3 and than just chucked everything in the slow cooker for 4 hours on high as I used really chunky diced beef. Turned out awesome I ate it with cauliflower mash and hubby had it with potato mash. He loved it even though he’s told me for the past 10 years he doesn’t like mushroom haha! Thanks, great recipe.

    Reply
  3. 5 stars
    Wow!
    Worth the time to make this!
    I had some beef tips and used that instead. I am so impressed with the flavor.
    I did cut the cooking time down as my reduced quicker.
    I added some cream and served over zeronoodles and I am in heaven.
    Will 100% make again
    Thank you!

    Reply
  4. Forgot to add I served this to hubby with noodles and he never knew it was low carb. Mine was served with cauliflower rice. This stroganoff was so flavorful that I didn’t taste the cauliflower so didn’t feel like I was eating just another cauliflower dish. Yum!

    Reply
  5. 5 stars
    This is such a great recipe! I didn’t have a brisket so used thinly sliced round steak and reduced the cooking time. I also added a large beef bouillon cube to the stock since I was concerned that reducing cooking time wouldn’t allow for fully developed beef taste. It turned out beautifully and was one of the best stroganoffs I’ve ever eaten! I can only imagine how it would taste with the brisket; will be trying that next. What a great comfort food. Thanks so much for posting!

    Reply
  6. Thanks for sharing the recipe! Just few simple instructions and it’s done…Great! I am really not good while estimating the ingredients amount to be used but the recipe card worked for me!

    Reply

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