This Low-Carb Beef Stroganoff recipe has tender beef in a creamy sauce with a touch of mustard. Serve it with zoodles or mashed cauliflower for a delightful dinner that fits into low-carb, Atkins, ketogenic, diabetic, LCHF, and Banting diets.
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This recipe for Low-Carb Beef Stroganoff may not be one of our more creative recipes, but sometimes there is beauty in traditional comfort food. This dish has a seared strips of steak and sautéed mushrooms enveloped in a creamy sauce with hints of onion, garlic, and chives. Tones of mustard and some tang from sour cream give the sauce its traditional flavor.
While Beef Stroganoff may have Russian origins, my first encounter with it was in the beef stroganoff flavored Hamburger Helper. Yep, while my mother almost always cooked from scratch, she occasionally tried packaged foods to simplify her life and get a quick meal on the table.
This recipe doesn’t come out of a box or contain any powder packets or noodles. Instead, the recipe is based on traditional beef stroganoff. I do confess that I used hamburger in the first two variations of this recipes and it turned out well. While hamburger works, when I upgraded to steak, the finished product was so much better! I guess there really isn’t any shock here–I mean fillet vs. ground beef. Hmmm, which tastes better?
Take care with searing the beef. This step will make or break the final product. A good sear adds loads of flavor. To get a good sear, be sure not to crowd the pan. A crowded pan causes the meat to steam instead of sear. In addition, the pan and oil needs to be hot before adding the meat. I like to use ghee for this step as it has a higher smoke point than butter, but still doesn’t oxidize like most vegetable fats do. I have been able to use butter for this step, but I make sure the pan is good and hot before I add it, and add the meat as soon as the butter stops foaming. The butter may brown a bit, but I find that the browned butter just adds favorably to the overall flavor of the dish.
Beef stroganoff is typically served over noodles (especially in the United States), rice, or mashed potatoes. This low-carb version can be served over buttered spiralized zucchini or summer squash, or over riced or mashed cauliflower. This dish would also be fantastic with our Mashed Cauliflower with Smoked Gouda recipe. Whatever you decide to serve it with, this Low-Carb Beef Stroganoff will make a hearty and satisfying winter meal. Enjoy!
Low-Carb Beef Stroganoff
- 3 Tablespoon butter or ghee divided
- 1 pound beef steak sirloin or tenderloin, cut into 1/2 inch strips and dried with a paper towel
- 8 ounces cremini button, shiitake or bella mushrooms, sliced
- 1 medium yellow onion chopped
- 1 clove garlic crushed
- 1 Tablespoon white or red wine vinegar
- 1/4 cup dry red wine
- 1/2 cup beef stock
- 1/2 cup heavy cream
- 1/3 cup sour cream
- 2 teaspoon prepared dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon sea salt
- 1 Tablespoon chives thinly sliced
- 1 Tablespoon parsley chopped
- Heat a large skillet over high heat. Add 1 Tablespoon butter. When foaming subsides, add the beef, but do not allow edges to touch. If the beef does not fit in your pan without touching edges, perform this step in batches. Avoid the temptation to move the meat. When the first side is brown, flip the meat. When second side has browned and meat has cooked to desired doneness, remove to a plate.
- Turn heat to medium-high and add second tablespoon of butter. When butter stops foaming, add the mushrooms. Cook until mushrooms are tender, stirring occasionally. Remove to the plate with the steak.
- Melt the third Tablespoon of butter in the pan. Add onion and cook, stirring occasionally until the edges are brown and onions are soft and tender. Stir in garlic and cook for 1 minute.
- Add vinegar to pan and scrape up brown bits at the bottom of pan. When vinegar has almost completely evaporated add the wine and continue deglazing the pan.
- When wine has almost completely evaporated, add beef stock. Bring to a simmer, stirring occasionally. When beef stock is reduced by about half, add the heavy cream. Simmer liquid until sauce is thick enough to coat a spoon.
- Transfer steak and mushrooms back to the pan and reheat gently. Stir in sour cream, mustard black pepper, and salt. Heat just enough to warm the sour cream. Remove from heat and add the chives and parsley. Taste and adjust seasoning if desired.
One serving is 1/4 of the recipe.
Fat (g): 26
Carbs (g): 4
Fiber (g): 1
Protein (g): 28
Net Carbs (g): 3
This information was calculated using cremini mushrooms and cabernet wine.