Keto Beef Stroganoff

4.98 from 191 votes

This keto beef stroganoff uses braised beef brisket in a creamy mushroom and sour cream sauce. Just 2g net carbs per serving, 12 servings, and it freezes perfectly for meal prep.

Prep Time15

Cook Time2

Total Time2 15

Course: Dinner, Lunch

Cuisine: Russian

Servings: serves

Calories: 482kcal

Author: Matt Dobson

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

US Customary - Metric

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-label]

Slice the brisket no thicker than a quarter inch — thinner is better for quick browning and even braising. The sour cream must go in off the heat; adding it to a boiling pot will cause it to split. For a richer sauce, substitute beef bone broth for the stock. Leftovers refrigerate for up to 5 days or freeze for 3 months.

Nutrition