This quick and easy keto beef stroganoff recipe is a creamy, cozy twist on the classic—with just 7g net carbs per serving. Juicy flank steak, golden mushrooms, and caramelized onions are smothered in a thick, silky sour cream gravy and served over low-carb pasta for the ultimate comfort food without the guilt.

Why You’ll Love This Keto Beef Stroganoff

Beef stroganoff is all about that sauce. It’s savory, creamy, and full of umami thanks to the mushrooms, browned beef, and tangy sour cream. Every bite is rich and comforting—perfect for chilly evenings or when you’re craving a cozy, home-cooked meal.

For me, this recipe is pure nostalgia. Every year on my birthday, my mom would make her classic stroganoff, and it quickly became my all-time favorite. Now that I eat keto, I recreated her version to be low carb without sacrificing any of the flavor I grew up loving. Pair it with roasted broccoli, homemade garlic bread, or a crisp keto house salad for the ultimate weeknight dinner.

Watch Keto Beef Stroganoff Recipe Video

Ingredient Notes

  • Beef: Flank steak is tender, quick-cooking, and perfect for this dish. Ask your butcher to slice it thinly, or use sirloin or skirt steak.
  • Avocado oil: Ideal for searing with its high smoke point and neutral flavor. Ghee or olive oil work too.
  • Beef broth: Provides the rich base of the sauce. Kettle + Fire is my go-to, but chicken broth or bone broth are solid swaps.
  • Tapioca starch: Thickens the sauce while keeping it low carb. Arrowroot flour is an easy alternative.
  • Worcestershire sauce: Adds that signature savory depth. Soy sauce or coconut aminos can work in a pinch.
  • Noodles: I love using hearts of palm pasta (use code TASTESLOVELY for 10% off!). Zucchini noodles, cauliflower mash, or spaghetti squash are great too.
  • Sour cream: The classic finish! I use Green Valley’s lactose-free organic sour cream, but heavy cream or cream cheese are good subs.

For exact ingredient amounts and step-by-step instructions, see the printable recipe card below.

How to Make Low-Carb Beef Stroganoff

Photo on the right of beef stroganoff in a cast iron skillet before passing noodles. Second photo of beef stroganoff in a cast iron skillet with noodles.

Step 1: Heat a cast iron skillet over medium-high heat for 5 minutes. Season the flank steak with salt and pepper.

Step 2: In a small bowl, whisk together the broth, tapioca flour, Worcestershire sauce, and Dijon mustard.

Step 3: Add avocado oil to the skillet. Sear the steak for 2 minutes per side. Cook in batches if needed. Transfer to a plate.

Step 4: Add mushrooms and onions to the same skillet. Season with salt and pepper. Cook 8-10 minutes, scraping up browned bits.

Step 5: Stir in garlic and cook 30 seconds until fragrant.

Step 6: Re-whisk the broth mixture and pour it into the skillet. Stir and bring to a simmer. The sauce will thicken as it heats.

Step 7: Add cooked beef and hearts of palm pasta. Simmer for 1-2 minutes to warm through.

Step 8: Stir in sour cream until smooth. Taste and adjust seasoning.

Step 9: Serve warm and enjoy!

Troubleshooting Tips

  • Grainy sauce? Be sure the tapioca flour is fully dissolved before adding it to the skillet.
  • Tough beef? Slice it thin and against the grain. Don’t overcook it—just a quick sear is all you need.

Expert Tips

  • Dairy-Free Option: Use 1/2 cup cashew cream + 2 tbsp lemon juice instead of sour cream.
  • Meal Prep Friendly: Store leftovers in an airtight container for up to 5 days. Reheat on the stove or in the microwave.
Photo of beef stroganoff served in a white bowl

Serving Suggestions

Serving Suggestions

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days. It tastes even better the next day!

To freeze: Skip the sour cream and noodles. Freeze the beef and mushroom mixture for up to 3 months. Reheat, then stir in the sour cream and pasta before serving.

Recipe FAQs

How many carbs are in keto beef stroganoff? 

Just 7g net carbs per serving, making it perfect for low-carb diets.

What’s the best thickener for keto stroganoff sauce?

Tapioca starch or arrowroot flour work best. Avoid almond flour or coconut flour—they don’t dissolve well.

Is sour cream keto?

Yes, full-fat sour cream is low in carbs and high in fat, making it keto-friendly.

Can I make this ahead of time?

Yes! Cook the beef and sauce ahead of time, but wait to add sour cream and pasta until reheating.

Is hearts of palm pasta good in stroganoff?

Absolutely. It holds up well to the creamy sauce and makes a great low-carb alternative.

I hope this creamy keto beef stroganoff becomes a favorite in your kitchen like it is in mine!

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keto beef stroganoff in a cast iron skillet on a white background

Creamy Keto Beef Stroganoff with Mushrooms (Low Carb)

This quick and easy keto beef stroganoff recipe is a creamy, cozy twist on the classic—with just 7g net carbs per serving. Juicy flank steak, golden mushrooms, and caramelized onions are smothered in a thick, silky sour cream gravy and served over low-carb pasta for the ultimate comfort food without the guilt.
4.92 from 12 ratings

Ingredients 
 

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.

Notes

Beef: My favorite cut of steak to use for keto stroganoff is flank steak. You can ask your butcher to thinly slice it for you. You can also use what is called “stir fry steak” which is already thinly sliced. Or a sirloin steak or skirt steak that you ask your butcher to thinly slice.
Oil: You can use avocado oil, ghee, or olive oil for this keto beef stroganoff. I prefer avocado oil since it has such a high smoke point.
Broth: For the deepest beef flavor, I like using beef stock/broth. Kettle + Fire makes my favorite store-bought beef broth. You could substitute chicken stock or bone broth!
Thickener: My favorite keto-friendly way to thicken the sauce is tapioca starch. You could substitute the same quantity of arrowroot flour also. 
Worcestershire Sauce: If you don’t have Worcestershire you could substitute soy sauce or coconut aminos. It gives it a deeper, umami flavor. You can also just omit this ingredient if you want.  
Noodles: Traditionally beef stroganoff is served with egg noodles. My favorite keto + Whole30 swap out is this spaghetti hearts of palm pasta (code TASTESLOVELY gets you 10% off!). You could also serve this keto stroganoff over zucchini noodles, mashed cauliflower, or even cauliflower rice!
Dairy Free:  For dairy free, you could substitute 1/2 cup cashew cream + 2 tablespoons lemon juice. (Note, this will affect the nutrition information.). 
Calories: 214, Total Carbs: 9.6g, Protein: 20.1g, Fat: 10.1g, Fiber: 2.8g, Net Carbs: 7g
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