Keto Beef Stroganoff
Keto Beef Stroganoff Recipe + Video Demo – 7g net carbs! Creamy beef, mushroom and sour cream pasta. A low carb beef stroganoff ready in 30 minutes! Paleo, Whole30 with substitutions, gluten free, grain free, dairy free with substitutions, sugar free, clean eating, real food.
Growing up, every year for my birthday I would request beef stroganoff. It was my FAVORITE dinner. My mom made it so perfectly. It brings back all the best memories of childhood.
I’ve been craving it a ton, especially now as the weather is cooling. I created a keto beef stroganoff that tastes JUST as good as what my mom made when I was little, with a fraction of the carbs!
Table of Contents
Keto Beef Stroganoff
Beef stroganoff is all about the sauce. Steak, mushrooms and onions simmered in a beef and sour cream sauce that is thick and silky and tangy and full of flavor.
Steak To Use For Beef Stroganoff
My favorite cut of steak to use is a flank steak that I have my butcher thinly slice. You can tell your butcher it’s for beef stroganoff, they’ll know just how thin to slice it.
Other cuts of steak you could use:
- skirt steak
- sirloin steak
- boneless ribeye steak if you’re getting fancy
- I often see prepackaged steak called “stir fry steak” that is already sliced and ready to use
Keto Noodles for Beef Stroganoff
My favorite keto friendly noodles to use are these spaghetti hearts of palm pasta (code TASTESLOVELY gets you 10% off!). It is the closest I’ve found to regular pasta. It has a super neutral taste. The texture reminds me of a cross between zucchini noodles and spaghetti squash. It takes on all the flavor of the sauce you serve it in. The best part is the pasta is already cooked and ready to add straight from the package, you don’t even have to drain it! Just dump it in the sauce and warm through. So convenient!
Dairy Free + Whole30 Beef Stroganoff Substitutions
I love using the organic lactose free sour cream by Green Valley.
If you need this to be completely dairy free and Whole30 friendly you could substitute 1/2 cup cashew cream + 2 tablespoons lemon juice. This will create a very similar taste to traditionally sour cream!
Watch Keto Beef Stroganoff Recipe Video
If you make this Keto Beef Stroganoff be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Keto Beef Stroganoff
- 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
- 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.
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