Beef Stroganoff

This is one of my favorite comfort foods, even without a mountain of buttered egg noodles. I slow cook a big batch of it on the weekends and get to enjoy it for lunches throughout the week. This keto beef stroganoff makes me all warm and fuzzy inside.

Reminding me of my childhood, my mother use to make this dish for us. I’m pretty sure many of us were introduced to this classic dish at a young age by our parents. I remember I would turn my nose up at all the onions she would put in it though. I’ve since learned the error of my ways. More onions and more garlic I say!

The rich flavor comes from slow simmering over several hours to let all the flavors combine and the beef to become tender. This is why it’s a great all day endeavor. The longer the better.

You could certainly use a slow cooker if it’s more convenient but I like to use an uncovered sauté pan. This way I can brown the meat before hand and reduce the broth to enhance the flavors. If you do decide to use a slow cooker I would recommend at least browning your meat before adding it to the slow cooker.

I’m just happy with a simple bowl of meat and mushrooms. Nothing more, nothing less.

The meal has plenty of flavor and doesn’t really need anything extra, but you could use “zoodles” or low carb pasta if you like . I’m just happy with a simple bowl of meat and mushrooms. Nothing more, nothing less.

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5 from 1 vote

Keto Beef Stroganoff

This is one of my favorite comfort foods, even without a mountain of buttered egg noodles. I slow cook a big batch of it on the weekends and get to enjoy it for lunches throughout the week. This keto beef stroganoff makes me all warm and fuzzy inside.

Course Main Course

Cuisine Russian

Ingredients

• 2 lbs stew beef
• 1 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 cups crimini mushrooms
• 1 large yellow onion chopped finely
• 4-5 cloves garlic chopped finely
• 2 tbsp tomato paste
• 2 tbsp Dijon mustard
• 1/2 tsp nutmeg
• 1 cup white wine optional
• 4 cups low sodium beef broth
• 1 cup sour cream
• 5 tbsp butter
• 1/2 lemon
• 1 bunch Italian parsley for garnish optional
• Salt & Pepper

Instructions

• Season the beef with paprika, garlic powder, onion powder, salt & pepper.
• Heat a large skillet on high. Add a pad of butter and brown meat in batches. Set aside.
• Add pad of butter and crimini mushrooms to pan. Cook 4-5 minutes until browned. Set aside.
• Reduce heat to medium. Add pad of butter and onions. Sprinkle some salt and sauté for 4-5 minutes until translucent. Add garlic and cook through.
• Add tomato paste and Dijon mustard. Mix well and warm through. Set aside.
• Deglaze pan with white wine and reduce by half.
• Combine all the ingredients previously set aside back into the pan. Add beef broth and nutmeg then bring to a boil. Reduce heat to a low simmer.
• Cook for 4-5 hours until meat is tender.
• 20 minutes before serving, add sour cream and lemon. An additional pad of butter is also recommended to give a nice shine to the sauce (and what’s a little more butter?). Season with additional salt if necessary. Garnish with some chopped parsley and serve.