Keto Beef Stroganoff Recipe – Low Carb Creamy & Tender Russian Stew

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This Keto Beef Stroganoff Recipe is a low carb version of the classic Russian stew with the 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.

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The perfect accompaniment to our keto beef stroganoff recipe is this Keto Cauliflower Mash. This recipe makes 12 serves. 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 is starting 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 and stir well. Allow to cook for 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.
5 from 165 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

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

Leftover beef stroganoff can be stored in the fridge for up to 1 week or frozen for up to 3 months. To reheat place the keto beef stroganoff in a saucepan over low heat or use the low power option on your microwave.

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

To make a larger batch of Keto Beef Stroganoff, adjust the serving amounts in the recipe card above. 

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