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.
Servings4
AuthorAnnissa
Ingredients
3Tablespoonbutter or gheedivided
1poundbeef steaksirloin or tenderloin, cut into 1/2 inch strips and dried with a paper towel
8ouncescreminibutton, shiitake or bella mushrooms, sliced
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.
Recipe Notes
One serving is 1/4 of the recipe.
Per serving: Calories: 411 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.