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.
Table of Contents
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
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.
Serving Suggestions
Serving Suggestions
- Top with a dollop of sour cream, chopped parsley, or fresh thyme.
- Serve with roasted asparagus or roasted cauliflower.
- End the meal with a keto chocolate chip cookie.
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
Just 7g net carbs per serving, making it perfect for low-carb diets.
Tapioca starch or arrowroot flour work best. Avoid almond flour or coconut flour—they don’t dissolve well.
Yes, full-fat sour cream is low in carbs and high in fat, making it keto-friendly.
Yes! Cook the beef and sauce ahead of time, but wait to add sour cream and pasta until reheating.
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!
Delicious Keto Side Dishes
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Creamy Keto Beef Stroganoff with Mushrooms (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.
20 Comments on “Creamy Keto Beef Stroganoff with Mushrooms (Low Carb)”
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Absolutely loving this Creamy Keto Beef Stroganoff with Mushrooms! 🍄🥩 It’s the perfect comfort dish—rich, savory, and only 7g net carbs. Ideal for a cozy night in with your favorite low-carb pasta. Pair it with a binge-worthy drama on apk loklok and you’ve got the ultimate chill evening. Seriously, don’t skip this one—your tastebuds and keto goals will thank you!
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And after a satisfying meal like this, why not unwind with a fun game of Geometry Dash? It’s a great way to relax (or challenge your reflexes 😄) between meals!
This keto beef stroganoff recipe is perfect for late-night game sessions. I had it ready while testing some Bloxstrap tweaks—it’s quick, filling, and doesn’t slow me down mid-game!
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@geometry vibes, This recipe sounds quick and easy too, which is a huge bonus on busy weeknights. I can already imagine how flavorful and satisfying this would be. It’s like a warm hug in a bowl!
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!