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.
This dish is part of my keto beef recipes collection, where you’ll find other delicious meals such as our keto beef and broccoli or our budge-friendly keto ground beef recipes.
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 my keto beef stroganoff 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
- Place a large saucepan over high heat. Add the oil, onion, garlic, and thyme.
- Saute until the onion starts 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, stir well, and cook for another 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.
Keto Beef Stroganoff
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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.1/4 cup olive oil, 1 small Onion, 2 cloves Garlic, 2 teaspoons Dried Thyme
- Saute until the onion is starting to turn translucent. Add the beef, salt and pepper and saute until browned.3 pounds Beef Brisket, 1-2 teaspoons Salt, 1 teaspoon Pepper
- Add the tomato paste and cook out for 5 minutes.1/4 cup Tomato Paste
- Add the red wine vinegar and stir well. Allow to cook for 5 minutes.1/4 cup Red Wine Vinegar
- Add the beef stock and bring to a simmer. Simmer uncovered for 1 hour.2 cups Beef Stock
- Add the mushrooms and continue to simmer for another hour.1 pound Mushrooms
- Remove from the heat and stir through the sour cream.1 cup Sour Cream
- Taste and add additional salt and pepper if desired.
- Serve immediately with a side of Buttery Cauliflower Mash.
Notes
Nutrition
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:
- Keto Indonesian Chicken Drumsticks
- Keto Indian Chicken Curry
- Keto Mexican Casserole
- Low Carb Combination Singapore Noodles
- Low Carb Chinese BBQ Pork – Keto Char Siu Pork
- Low Carb Greek Chicken and Cauliflower soup
- Simple Italian Herb and Spice Blend
Adjust the serving amounts in the recipe card above to make a larger batch of Keto Beef Stroganoff.
