Quick and Easy Low Carb Keto Beef Stroganoff Recipe
This creamy keto beef stroganoff features all the delicious flavors of the classic recipe with only 7 net carbs. Tender beef, mushrooms, and onions in a thick, silky sauce. A quick and easy low carb keto stroganoff ready in just 30 minutes!
Servings: 6
Calories: 214
Equipment
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
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.
Video
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.).
Nutrition
Calories: 214 | Total Carbs: 9.6g | Protein: 20.1g | Fat: 10.1g | Fiber: 2.8g | Net Carbs: 7g