Comforting Keto Beef Stroganoff Recipe - Fast or Slow
This Keto Beef Stroganoff Recipe is filled with the most amazing tender pieces of beef in a creamy mushroom sauce. This delicious meal can be made fast or slow - meaning it can be finished in 30 minutes for a quick weeknight meal, or slow cooked to perfection.
Servings: 4
Calories: 475
Equipment
- Large pot with lid at least 6 quarts (5.7 liters)
Ingredients
- 2 ½ tablespoons avocado oil or olive oil divided
- 1 pound beef for stew or chuck roast, cut into bite sized pieces or thinly sliced steak (note 1)
- salt and pepper
- 2 tablespoons butter unsalted or salted
- ½ cup diced onion white or yellow
- 1 clove garlic, minced
- 8 ounces Baby bella mushrooms, sliced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dijon mustard
- 2 cups beef broth stock or bone broth
- ½ teaspoon xanthan gum (note 2)
- ½ cup sour cream (note 3)
Instructions
- Sear the beef: Heat a large pot over medium-high heat. Add 2 tablespoons (28g) of oil to the pot. When the oil starts to shimmer, add only ½ of the beef to not overcrowd the pan (stew meat or steak). Season with salt and pepper and sear on all sides until a brown crust forms, about 4-5 minutes. Note: If your pan doesn't seem hot enough, increase to high heat. Remove from the pot to a plate and continue with the rest of the beef. Set aside.
- Reduce the heat to medium and add the butter, diced onion, garlic, and mushrooms. Season with salt and pepper. Cook, stirring occasionally, until the mushrooms are soft, about 8 minutes. Stir in the Worcestershire sauce, dijon mustard, and beef broth.
- For slow on the stove top (see notes for slow cooker or Instant pot instructions): Stir in the seared stew meat with any accumulated juices to the pot. Scrape any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil, then reduce to a simmer. Cover with a lid and let simmer for 1 hour, stirring occasionally, or until the stew meat is tender.
- For fast: Thicken the sauce, then add the steak back to the pot. Proceed with adding the sour cream and serving.
- Thickening the sauce: In a small bowl, combine the remaining ½ tablespoon (7g) of oil with the Xanthan gum (this prevents clumping). Stir into the stroganoff and continue to simmer for a few minutes more to thicken. Note: the sauce will continue to thicken with the addition of the sour cream and as it cools. See notes for an alternative thickener.
- Temper the sour cream before adding: Before adding the sour cream, it needs to be tempered so it doesn't break. In a small bowl, combine the sour cream with about ½ cup (100ml) of the hot broth from the pot. Stir well, then stir it into the stroganoff. Season the stroganoff with salt and pepper to taste. Remove from the heat and serve.
Notes
- Beef: The stew meat usually comes in 1 to 2 inch chunks, but I like to cut it even smaller so it cooks more quickly. You could also buy a beef chuck roast (cheaper price per pound) and cut it yourself. Use thinly sliced (against the grain) top sirloin, ribeye, or filet mignon for a fast preparation.
- Xanthan gum alternative: Make a slurry with 1 tablespoon (8g) of cornstarch mixed with 1 tablespoon of water. Stir into the sauce and allow to thicken before deciding to add more. The addition of 1 tablespoon cornstarch adds less than 2 carbs per serving.
- Sour cream: use full-fat sour cream for the ultimate comfort food. A thick heavy cream could be used as an alternative as well as softened cream cheese or greek yogurt, but the flavor will be slightly different.
- Make it lighter: Using light sour cream, 1 tablespoon of butter instead of 2, and 1.5 tablespoons of oil instead of 2.5 will bring the calories per serving down to 390, and the fat down to 29 grams. Carbs and protein remain the same.
- Serving: Traditionally this is served with buttered egg noodles, mashed potatoes, rice or French fries. For serving keto beef stroganoff, I would recommend zucchini noodles, cauliflower mash, or spaghetti squash.
- Storage: Store leftovers in the refrigerator in an airtight container for up to 4 days.
- Freezing: Allow the keto beef stroganoff to cool before freezing it in an airtight container. It can be frozen for up to 3 months. When you’re ready to eat, defrost in the refrigerator overnight and reheat on the stove top.
- Slow cooking: on step 2 above, transfer the vegetables to the slow cooker after they are tender, then add the broth, Worcestershire, dijon and stew meat to the pot. Cook on low for 8 hours or high for 4 hours. Thicken the sauce, then continue with the rest of the steps as stated above.
- Instant Pot: Follow the steps exactly as above, but sauté the meat directly in the instant pot on high sauté. On step 3 when the beef is added to the sauce, cook on high pressure for 15 minutes, then release the pressure via "quick release." Thicken the sauce, then temper the sour cream and add to the sauce.
Nutrition
Calories: 475 | Carbohydrates: 6g | Protein: 26g | Fat: 38g | Fiber: 1g