Description
Indulge in a low-carb version of the classic Beef Stroganoff that’s creamy, rich, and satisfying! This keto-friendly recipe uses tender beef, a flavorful mushroom sauce, and wholesome ingredients, without the carbs from traditional stroganoff. Perfect for weeknight dinners or special occasions, this hearty dish is sure to please anyone looking for a comforting meal that fits into their low-carb lifestyle.
Ingredients
1 lb beef (sirloin, flank steak, or tenderloin)
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
8 oz mushrooms, sliced
1 cup beef broth (low-sodium)
1 cup heavy cream
2 tbsp Dijon mustard
1 tsp paprika
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
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Heat olive oil in a large skillet over medium-high heat.
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Add the beef and cook until browned on all sides, about 3-5 minutes. Remove the beef and set aside.
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In the same skillet, add the diced onion and garlic. Cook for 2-3 minutes until softened and fragrant.
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Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
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Pour in the beef broth and bring to a simmer. Let it cook for 3-4 minutes to reduce slightly.
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Stir in the heavy cream, Dijon mustard, paprika, salt, and pepper. Simmer for 5-7 minutes until the sauce thickens.
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Return the beef to the skillet and stir to coat in the sauce. Cook for an additional 2-3 minutes to heat the beef through.
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Garnish with fresh parsley and serve immediately.
Notes
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Variations: If you don’t like mushrooms, try spinach as a substitute. For extra veggies, add zucchini or cauliflower to the mix. You can also swap the beef for chicken or pork.
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Storage/Reheating: Store leftovers in an airtight container for up to 3 days. Reheat on the stovetop or microwave in 30-second intervals.
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Freezing: Freeze the beef stroganoff in an airtight container for up to 3 months. Thaw and reheat thoroughly before serving.
- Prep Time: 10min
- Cook Time: 20min
- Category: Dinner
- Method: Skillet
- Cuisine: American
