One-Pan Keto Beef Stroganoff

This one-pan keto beef stroganoff features browned grass-fed ground beef, caramelized mushrooms, and tender zucchini noodles in a rich, velvety cream sauce thickened with xanthan gum instead of flour for a strictly low-carb meal. The dish delivers all the savory, comforting flavors of classic stroganoff while staying keto-friendly and easy enough for a fast weeknight dinner.

Course Dinner, Main Course

Cuisine American, European, Russian-Inspired

Keyword beef stroganoff, gluten free, ground beef, keto, low-carb, one pan, Zucchini Noodles

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 520kcal

Equipment

large skillet
Wooden Spoon
Mixing bowl
spiralizer or julienne peeler
measuring spoons
measuring cups

Ingredients

For the beef stroganoff

1 pound grass-fed ground beef
2 tablespoons unsalted butter divided
1 tablespoon olive oil
8 ounces cremini mushrooms sliced
1/4 cup finely chopped onion or shallot
2 cloves garlic minced
1/2 teaspoon sea salt plus more to taste
1/4 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika or sweet paprika
1 teaspoon Worcestershire sauce sugar-free, gluten-free
1 cup beef broth low sodium
3/4 cup heavy whipping cream
1/3 cup sour cream full fat
1/4 teaspoon xanthan gum use up to an additional 1/4 teaspoon if needed for thickness
1 teaspoon lemon juice or white wine vinegar, to taste
2 tablespoons fresh parsley chopped, for garnish

For the zucchini noodle base

4 medium zucchini spiralized into noodles and patted dry
1 tablespoon olive oil or butter, for sautéing zoodles
1/4 teaspoon sea salt for seasoning zoodles

Instructions

Spiralize the zucchini into noodles, place them on paper towels, and gently pat dry to remove excess moisture.
Heat a large skillet over medium high heat and add 1 tablespoon of butter and 1 tablespoon of olive oil.
Add the ground beef to the hot skillet, break it apart with a wooden spoon, season lightly with a pinch of salt and pepper, and cook until well browned and no longer pink, then transfer the beef to a plate and set aside, leaving the fat in the pan.
Add the remaining 1 tablespoon of butter to the same skillet, then add the sliced mushrooms and cook over medium heat until they release their moisture and develop golden brown edges, stirring occasionally and avoiding overcrowding.
Stir in the chopped onion and cook until softened and translucent, then add the minced garlic and cook until fragrant, being careful not to brown the garlic.
Return the browned beef and any accumulated juices to the skillet, sprinkle in the sea salt, black pepper, smoked paprika, and Worcestershire sauce, and stir to coat the meat and mushrooms with the seasonings.
Pour in the beef broth and bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan to incorporate their flavor into the sauce.
Reduce the heat to medium low, stir in the heavy whipping cream, and let the sauce bubble gently for a few minutes until slightly reduced and creamy.
Whisk the sour cream in a small bowl to loosen it, then stir it into the skillet until fully incorporated and smooth, avoiding a rapid boil to prevent curdling.
Lightly sprinkle the xanthan gum evenly over the surface of the sauce while stirring constantly, then let the mixture simmer for several minutes until it thickens to a velvety consistency, adding up to an additional pinch if needed and allowing time for it to activate between additions.
Stir in the lemon juice to brighten the flavors, taste the stroganoff, and adjust seasoning with additional salt and pepper if desired, then reduce the heat to low to keep warm.
In a separate large skillet or in the same skillet after transferring the stroganoff to a bowl, heat 1 tablespoon of olive oil over medium heat, add the zucchini noodles, season with the remaining sea salt, and sauté just until slightly tender but still crisp, tossing frequently to avoid excess moisture.
Divide the warm zucchini noodles among serving plates, spoon the creamy beef and mushroom stroganoff over the top, and garnish with chopped fresh parsley before serving immediately.

Notes

For best texture, do not overcook the zucchini noodles, as they can quickly become watery and dilute the rich sauce. If your sauce seems too thick after resting, thin it with a splash of beef broth or water over low heat while stirring. This stroganoff stores well in the refrigerator for up to 4 days, but it is best to cook fresh zucchini noodles just before serving rather than reheating them. To keep this dish strictly keto, verify that your Worcestershire sauce and broth are sugar-free and low in added carbs.

Nutrition