This keto beef stroganoff is a low-carb version of a classic comfort food recipe. It has all the deliciousness of the classic sour cream and mustard gravy, and you can serve it with cauliflower mashed potatoes or scoop it over your favorite cauliflower rice.
Few dishes are as comforting as beef stroganoff, a classic Russian dish made with tender beef steak strips, onions and mushrooms smothered in a flavorful sour cream sauce.
The good news is that you can easily make beef stroganoff low-carb and serve it over low-carb pasta or keto mashed cauliflower for a delicious low-carb feast.
There are quite a few variations of beef stroganoff out there, but most of them have one element in common, and that's added flour to thicken the sauce.
Since this is a low-carb stroganoff recipe, I used almond flour as a substitute. Almond flour has just 6 grams of carbs per ¼-cup (30-gram) serving, as opposed to plain flour, which has 24 grams of carbs.
Why you'll love this keto beef stroganoff
- It's super easy to make yet very satisfying and comforting.
- There are just 3 grams of carbs per serving.
- Everything is cooked in the same pan, so there's less washing up to worry about.
What goes into low-carb beef stroganoff
Olive oil - I like to brown the beef in olive oil for this keto stroganoff, but you can use butter instead if you wish.
Beef steak - Beef fillet steak or sirloin steak is best for stroganoff. Remove any excess fat and use a meat mallet to flatten it before cutting it into strips.
Butter - Unsalted butter is best in this sauce. Feel free to increase the quantity for an even creamier sauce.
Onion - Sliced onions add loads of flavor to this dish. I like thicker slices that taste fantastic once they caramelize a bit.
Mushrooms - Closed-cup mushrooms and chestnut mushrooms are both good choices here. Don't slice them too thin because you want to feel their meaty texture in the sauce.
Almond flour - Almond flour is an excellent low-carb substitute for regular flour. The texture of the sauce may be a bit grainier, but that doesn't affect the taste. You can also use coconut flour if you don't mind the subtle coconut flavor.
Beef stock - I love the flavor of beef broth in this sauce, but chicken broth or vegetable stock also work here.
Wholegrain mustard - Wholegrain mustard has the perfect flavor for this keto mushroom stroganoff, but Dijon mustard also works.
Sour cream - You need full-fat sour cream here because the low-fat ones are likely to cause the sauce to split.
How to make beef stroganoff low carb
Sprinkle the beef with a bit of salt and pepper and add half of it to the pan. Cook for 1 minute without turning it, then use a pair of kitchen tongs to turn the beef.
Cook until browned, remove from the skillet and repeat with the second batch, then remove the beef and set aside.
Add the butter to the same skillet and allow it to melt, then add the onions and cook for 1-2 minutes.
Add the sliced mushrooms and cook on medium-high heat until golden.
Stir in the almond flour, then add half the beef stock and stir continuously until the flour dissolves and there are no lumps.
Add the rest of the beef stock and bring to a simmer.
Lower the heat and stir in the mustard and sour cream. Simmer until the sauce has the consistency of heavy cream, then add the cooked beef and stir to combine.
Serve over mashed cauliflower or your favorite low-carb noodles. Zucchini noodles or keto egg noodles are great options.
Leftovers and storage
- Leftovers will keep well in the fridge for up to five days in an airtight container.
- It's best to reheat this keto beef stroganoff in the microwave - about 1 minute on high should do.
- This recipe is suitable for freezing. Allow the beef stroganoff to cool completely before transferring it to an airtight container. Freeze for up to three months and defrost overnight in the refrigerator before reheating.
Recipe notes and tips
- Sprinkle some freshly chopped parsley on individual bowls before serving.
- A splash of Worcestershire sauce will add extra flavor to this stroganoff sauce. You can also add some minced garlic.
- Make sure you don't overcook the beef strips - you want them nice and tender in this sauce.
If you liked this keto beef stroganoff, you might also like some of my other easy beef recipes:
- Easy Italian Meatball Soup
- Ground Beef Shell Pasta
- Cabbage Roll Soup
- Deconstructed Stuffed Peppers with Pearl Barley
- Easy Creamy Taco Soup
- 1 tablespoon olive oil
- 1 ½ lb (650 g) beef fillet steak, flattened with a meat mallet and cut into strips
- 3 tablespoons (40 g) butter
- 1 large onion, sliced
- ½ lb (250 g) chestnut mushrooms, sliced
- ¼ cup (30 g) almond flour
- 2 cups (500 ml) beef stock
- 1 tablespoon wholegrain mustard
- 1 cup (200 ml) sour cream
- Salt and pepper to taste
- Heat the olive oil in a cast iron skillet or deep pan over high heat.
- Sprinkle the beef with a bit of salt and pepper and add half of it to the pan. Cook for 1 minute without turning it, then use a pair of kitchen tongs to turn the beef.
- Cook until browned, remove from the skillet and repeat with the second batch, then remove the beef and set aside.
- Add the butter to the same skillet and allow it to melt, then add the onions and cook for 1-2 minutes.
- Add the mushrooms and cook on medium-high heat until golden.
- Stir in the almond flour, then add half the beef stock and stir continuously until the flour dissolves and there are no lumps. Add the rest of the beef stock and bring to a simmer.
- Lower the heat and stir in the mustard and sour cream. Simmer until the sauce has the consistency of heavy cream, then add the cooked beef and stir to combine.
- Serve over mashed cauliflower or your favorite low-carb noodles.
Amount Per Serving: Calories: 482Total Fat: 40gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 174mgSodium: 505mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 47g
Nutritional information is an estimate provided by an online nutrition calculator.