Indulge in Creamy Comfort: Keto-Friendly Beef Stroganoff
Missing the rich flavors of classic Beef Stroganoff? Fear not! This keto-friendly version delivers all the creamy, savory goodness you crave, without the carbs. Perfect for beginner cooks, this recipe is surprisingly simple to make.
Here’s what makes it amazing:
- Classic Comfort, Keto Style: Enjoy the decadent flavors of stroganoff without compromising your keto goals.
- Beginner-Friendly: Easy to follow instructions guide you through each step.
- Quick & Easy: Comes together in under an hour for a perfect weeknight meal.
- Flavorful & Filling: Tender beef, savory mushrooms, and a luxuriously creamy sauce create a satisfying dish.
- Low-Carb Substitutes: Uses clever swaps like almond flour and shirataki noodles to stay keto-compliant.
So ditch the takeout menus and whip up this delicious keto stroganoff! It’s sure to become a new favorite for busy weeknights or cozy weekends.
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 0 minutes (unless making zucchini noodles)
Total Time: 30 minutes
Servings: 4
Easy Keto Beef Stroganoff for Beginners
This creamy Keto Beef Stroganoff is a delicious twist on a classic comfort food. It’s perfect for beginner cooks because it’s simple to make and requires minimal effort. Plus, it stays true to the keto diet by using low-carb substitutes and thickeners.
Ingredients:
- 1 ½ pounds beef sirloin steak, thinly sliced (against the grain)
- 2 tablespoons butter
- 1 medium onion, diced
- 8 ounces mushrooms, sliced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 ½ cups beef broth
- ¼ cup heavy cream
- ¼ cup grated Parmesan cheese
- ¼ cup almond flour
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley (optional, for garnish)
Instructions:
- Prep the beef: Pat the thinly sliced beef dry with paper towels. Season generously with salt and pepper on both sides.
- Brown the beef: Heat the butter in a large skillet or Dutch oven over medium-high heat. Once hot, add the beef slices in a single layer and cook for 2-3 minutes per side, or until browned. Remove the beef from the pan and set aside on a plate.
- Sauté the vegetables: Reduce the heat to medium and add the diced onion to the pan. Cook for 5 minutes, or until softened. Add the sliced mushrooms and cook for an additional 3 minutes, or until they release their moisture and start to brown slightly.
- Deglaze the pan and simmer: Pour in the Worcestershire sauce and Dijon mustard, scraping up any browned bits from the bottom of the pan (deglazing). Add the beef broth and bring to a simmer.
- Thicken the sauce: In a small bowl, whisk together the heavy cream and almond flour until smooth. Slowly whisk this mixture into the simmering broth, stirring constantly, until the sauce thickens slightly.
- Return the beef and cheese: Stir the browned beef slices back into the pan along with the grated Parmesan cheese. Let everything simmer for an additional 2-3 minutes, or until the cheese is melted and the beef is heated through.
- Serve and enjoy: Taste and adjust seasonings with additional salt and pepper if needed. Garnish with chopped fresh parsley (optional) and serve over your favorite low-carb noodles, such as shirataki noodles or zucchini noodles.
Tips:
- To make zucchini noodles, use a spiralizer to create long, thin noodles from zucchini. You can blanch them in boiling water for a minute to soften them slightly, but this step is optional.
- If the sauce gets too thick, you can add a splash of additional beef broth or heavy cream to thin it out.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This Keto Beef Stroganoff is a great weeknight meal that’s both satisfying and delicious. With its simple steps and beginner-friendly approach, you’ll be enjoying this creamy comfort food in no time!sharemore_vert