Beef and Mushroom Keto Stroganoff is a creamy, comforting dish packed with flavor while still being low in carbs.

Scale

1.5 pounds beef (sirloin

ribeye

or steak tips)

thinly sliced against the grain

2 tablespoons butter

1 tablespoon olive oil

10 ounces mushrooms (cremini or button)

sliced

1 small onion

finely chopped

3 garlic cloves

minced

1 cup beef broth (low-sodium)

1 tablespoon Worcestershire sauce (check label for sugar; coconut aminos if preferred)

1 teaspoon Dijon mustard

1 teaspoon smoked paprika (or regular paprika)

1/2 teaspoon dried thyme (or 1 teaspoon fresh)

3/4 cup sour cream (full fat)

1/4 cup heavy cream (optional for extra silkiness)

Salt and black pepper

to taste

Fresh parsley

chopped

for garnish

In a large skillet, heat the butter and olive oil over medium-high heat. Add the sliced beef and sear until browned, about 2-3 minutes. Remove and set aside.
In the same skillet, add onions and mushrooms. Sauté until soft, about 5-7 minutes. Stir in garlic and cook for another minute.
Return the beef to the skillet. Add beef broth, Worcestershire sauce, Dijon mustard, paprika, thyme, salt, and pepper. Bring to a simmer and cook for 10-15 minutes.
Reduce heat to low and stir in sour cream and heavy cream (if using) until fully combined and heated through.
Serve hot, garnished with fresh parsley, alongside cauliflower mash, zucchini noodles, steamed green beans, or shirataki noodles.

For extra richness, use more heavy cream. Adjust the seasoning to taste, especially if a saltier flavor is desired.

Keywords: Beef Stroganoff, Keto Stroganoff, Low-Carb Stroganoff, Mushroom Stroganoff, Keto Recipes