Quick and Easy Keto Beef Stroganoff Recipe (Low Carb)
This creamy keto beef stroganoff features all the delicious flavors of the classic comfort food recipe with only 7g net carbs. Tender beef, fresh mushrooms, and grilled onions in a thick, silky, creamy mushroom sauce. This is an easy weeknight dinner that the whole family will love!
Table of Contents
Why You’ll Love This Keto Beef Stroganoff
Beef stroganoff is all about the sauce. Juicy steak, tender mushrooms, and flagrant onions simmered in a thick, silky, flavorful sauce. It’s tangy, delicious, and always so satisfying! Growing up, every year for my birthday, I would request beef stroganoff. It was my FAVORITE food and my mom made it so perfectly.
Now, as the weather is cooling, I’ve been craving cozy comfort food all the time. I created an easy recipe that tastes JUST as good as my mom’s recipe, without all the carbs! Serve this meal with your favorite vegetables, some warm garlic bread, or a keto house salad for the ultimate comfort meal.
Watch Keto Beef Stroganoff Recipe Video
Ingredient Notes
- Beef: Flank steak is my go-to for this keto beef stroganoff because it’s tender, flavorful, and cooks quickly—just ask your butcher to thinly slice it for you. You can also use stir fry steak, sirloin steak, or skirt steak if that’s what you like.
- Oil: I love using avocado oil for its high smoke point and mild flavor, making it perfect for searing the beef and sautéing the veggies. Ghee or olive oil work just as well if that’s what’s in your pantry.
- Broth: Beef broth (or beef stock) adds a rich, savory base to the sauce, giving it that classic comforting flavor. My favorite store-bought option is Kettle + Fire, but chicken broth or stock, or bone broth are great substitutes.
- Thickener: Tapioca starch is my favorite keto-friendly way to thicken the sauce without adding carbs. You can easily swap it for arrowroot flour, and both options create a silky, smooth texture.
- Worcestershire Sauce: This ingredient brings a deep, umami flavor to the sauce that’s absolutely delicious. If you’re out, soy sauce or coconut aminos are great substitutes—or just skip it if you’d rather.
- Noodles: While traditional stroganoff is served over egg noodles, I love keeping it keto with spaghetti hearts of palm pasta (use code TASTESLOVELY for 10% off!). Other great options include zucchini noodles, cauliflower mash, spaghetti squash, or even cauliflower rice.
- Sour Cream: Sour cream adds that creamy, tangy finish that makes stroganoff so comforting. I always go for the organic lactose-free sour cream by Green Valley, but cream cheese or heavy cream would also work beautifully if that’s more your style.
For exact ingredient amounts and instructions, see the printable recipe card below.
How to Make Low-Carb Beef Stroganoff
Step 1: Heat a cast iron skillet (or any large skillet) over medium-high heat for 5 minutes. While the skillet heats, season the flank steak with kosher salt and black pepper.
Step 2: In a measuring cup or small bowl, whisk together the beef broth, tapioca flour, Worcestershire sauce, and Dijon mustard until smooth and lump-free. Set aside.
Step 3: Once the skillet is hot, add the avocado oil. Lay the steak in an even layer and brown for 2 minutes per side. If your skillet isn’t big enough, work in batches to avoid overcrowding. Transfer the cooked beef to a plate.
Step 4: In the same skillet, add the mushrooms and onions. Season with a pinch of kosher salt and black pepper. Cook for 8–10 minutes, stirring occasionally, until golden brown. Be sure to scrape up any browned bits from the bottom of the pan—they add so much flavor!
Step 5: Add in the garlic, and cook for 30 seconds until fragrant.
Step 6: Give the beef broth mixture another whisk to redistribute the tapioca flour. Pour the mixture into the skillet with the mushrooms, stirring constantly, and bring it to a simmer. Once it simmers, it will activate the tapioca starch, and the mixture will thicken.
Step 7: Add in the cooked beef and the hearts of palm pasta. Simmer for 1-2 minutes to heat the pasta and beef.
Step 8: Stir in the sour cream until the sauce is smooth and creamy. Taste and add more salt and black pepper, if needed.
Step 9: Serve warm and enjoy!
Expert Tips
- Dairy Free: For dairy-free, you could substitute ½ cup cashew cream + 2 tablespoons lemon juice. Note, that this will affect the nutrition information.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat your keto stroganoff over the stovetop or in the microwave.
Serving Suggestions
- Top your beef stroganoff with a dollop of sour cream, finely chopped parsley, or fresh thyme leaves for garnish.
- This meal pairs super well with a side of roasted asparagus, roasted cauliflower, or any of your favorite veggies.
- Serve a keto chocolate chip cookie for dessert!
Storage Tips
Store any leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get even better as it sits, so it makes the perfect meal prep option!
If you want to freeze it, skip adding the hearts of palm pasta and sour cream until you’re ready to reheat. Store the beef and mushroom mixture in a freezer-safe container for up to 3 months. When reheating, thaw it in the fridge overnight, warm it in a skillet, and then stir in the sour cream and pasta just before serving for the best texture.
Recipe FAQs
There are only 7 net carbs in this recipe, making it a great option if you’re on the keto diet.
Use Tapioca flour or arrowroot flour. Both are keto friendly.
Yes! Make sure you use full-fat sour cream, which is more fat than carbs. Low-fat or nonfat sour cream is not as keto-friendly.
Delicious Keto Side Dishes
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Quick and Easy Keto Beef Stroganoff Recipe (Low Carb)
Ingredients
- 1 pound thinly sliced flank steak
- 1 tablespoon avocado oil
- 12 ounces mushrooms, baby bella or white button, sliced
- 1/2 a yellow onion, chopped
- 4 cloves of garlic, grated or finely minced
- 1 cup beef broth
- 2 tablespoons tapioca flour
- 1 teaspoon worcestershire
- 1 teaspoon dijon mustard
- 1/2 cup sour cream
- kosher salt + pepper to taste
- 2 10-ounce packages spaghetti hearts of palm pasta
- Finely chopped parsley or fresh thyme to garnish, optional
Equipment
Instructions
- Heat your cast iron skillet (or largest skillet) over medium heat for 5 minutes. Season the flank steak with kosher salt + pepper.
- In a measuring cup, combine the beef broth, tapioca flour, worcestershire + dijon mustard. Whisk to combine really well and remove any lumps from the tapioca flour. Set aside.
- When the pan is hot, add the avocado oil. Lay the steak in an even layer and brown for 2 minutes per side. Don't move the steak at all during the 2 minutes so it can really sear and get crusty, golden brown. If your skillet isn't big enough, sear in batches so you don't overcrowd the pan. Transfer the cooked beef to a plate.
- In the same skillet, add the mushrooms and onions. Season with a pinch of kosher salt + pepper. Cook for 8-10 minutes, stirring occasionally, until golden brown. Scrape up any brown bits on the bottom of the pan from the beef.
- Add in the garlic, and cook for 30 seconds until fragrant.
- Give the beef broth mixture another whisk to redistribute the tapioca flour. Then pour over the beef broth mixture over the mushroom mixture, stirring constantly until it comes to a simmer. Once it simmers, it will activate the tapioca starch and the mixture will thicken.
- Add in the cooked beef and the hearts of palm pasta. Simmer for 1-2 minutes to heat the pasta and beef.
- Add in the sour cream and stir to combine. Taste for salt + pepper.
- Serve warm. You can top with finely chopped parsley or fresh thyme leaves.
- Leftovers will keep in an airtight container refrigerated for at least 5 days.
10 Comments on “Quick and Easy Keto Beef Stroganoff Recipe (Low Carb)”
This is another household favorite recipe! My bf requested I meal prep it for him in the future after just the first bite LOL I made it with ground beef cause it was easier to find and cook but was SO DELICIOUS!!
I love that your boyfriend wanted you to meal prep it for him Nicole. You know the recipe is a hit when someone is already asking for it again. Yeah!
SO. AWESOME. This recipe is a new regular in our house! Even made it with some of my ButcherBox ground beef as a substitute for the steak! So creamy & really hits that comfort food spot. THANK YOU
Butcher Box ground beef does work wonderfully with this recipe. So glad you enjoyed it Carrie!
Sooooo good! Recipe turned out great. It’s a new favorite:)
I am so glad you enjoyed my stroganoff Kristin! Even better that it is a new favorite of yours. It’s one of my favorites too!
Like you, my mons stroganoff was my favorite dinner growing up. Solid recipe my friend!
I am so happy you feel the same way Alexia! My mom’s stroganoff was heaven when I was growing up. Hands down, my favorite meal! I am so glad you like my lightened up, healthy version.
Have you ever used canned hearts of palm noodles? I’d rather not buy that in bulk until I know if we’ll like it, and my local sprouts looks to have them canned.
I haven’t tried the canned hearts of palm, but I have heard good things about them Melanie. Let me know if you like them!