Savory Keto Beef Stroganoff

Keto beef stroganoff is a comforting, low-carb classic featuring tender seared beef, earthy mushrooms, and a rich, tangy cream sauce made with butter, heavy cream, and sour cream instead of flour. The beef and mushrooms are gently simmered in a beefy, onion-garlic infused sauce until tender, then finished with sour cream for silky texture and balanced acidity. Served over sautéed zucchini noodles or shirataki noodles for that familiar twirl without the carb load, this dish delivers buttery onions, savory beef, and luxurious cream in every bite. It is filling, satisfying, and perfect for weeknight dinners, meal prep, or impressing guests while staying fully keto compliant.

Course Dinner, Main Course

Cuisine American, Keto, Russian

Keyword keto beef stroganoff, keto dinner, low carb beef stroganoff, one pan, shirataki noodles, Zucchini Noodles

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 585kcal

Equipment

large skillet
Cutting board
Chef's knife
Tongs
Wooden Spoon

Ingredients

For the beef and mushrooms

1 1/2 pounds beef sirloin or tenderloin sliced into thin strips against the grain
2 tablespoons butter divided
1 tablespoon olive oil
8 ounces mushrooms sliced, white button or cremini
1/2 cup yellow onion finely diced
3 cloves garlic minced
1 teaspoon fine sea salt plus more to taste
1/2 teaspoon black pepper freshly ground, plus more to taste
1/2 teaspoon smoked paprika or sweet paprika

For the creamy stroganoff sauce

1 cup beef broth preferably low sodium
3/4 cup heavy whipping cream
1/2 cup full-fat sour cream room temperature
1 teaspoon Dijon mustard
1/4 teaspoon xanthan gum optional, for extra thickening

For serving

4 cups zucchini noodles or well-rinsed shirataki noodles, patted dry
1 tablespoon butter for sautéing the noodles
2 tablespoons fresh parsley chopped, for garnish

Instructions

Pat the beef strips dry with paper towels and season all over with about half of the salt, half of the pepper, and the smoked paprika.
Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium high heat until the butter is foamy.
Add the beef in a single layer in batches and sear until browned on the outside but still slightly pink inside, transferring the browned beef to a plate and repeating with the remaining strips.
Reduce the heat to medium, add the remaining 1 tablespoon butter to the skillet, then add the diced onion and cook, stirring often, until softened and lightly golden.
Add the sliced mushrooms and a pinch of salt to the skillet and cook until the mushrooms release their liquid and the liquid has mostly evaporated and the mushrooms are browned.
Stir in the minced garlic and cook until fragrant, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Pour in the beef broth, bring to a gentle simmer, and let it reduce by about one third to concentrate the flavor.
Stir in the heavy cream and remaining salt and pepper, keep at a gentle simmer, and cook until the sauce slightly thickens and coats the back of a spoon.
If you want a thicker sauce, lightly sprinkle the xanthan gum over the surface while whisking constantly and simmer briefly until the sauce thickens more, then remove the skillet from the heat.
In a small bowl whisk the sour cream with a few tablespoons of the hot sauce from the pan to temper it, then stir the tempered sour cream and the Dijon mustard into the skillet until fully combined and silky.
Return the seared beef and any accumulated juices to the skillet, place it back over low heat, and gently warm until the beef is just heated through without boiling the sauce.
Taste the stroganoff and adjust seasoning with additional salt and pepper as needed, then keep it on very low heat while you prepare the noodles.
In a separate skillet over medium heat melt the butter, add the zucchini noodles or well dried shirataki noodles, and sauté briefly until just heated through and slightly tender but not soggy.
Divide the warm noodles among serving bowls, ladle the creamy beef stroganoff over the top, and garnish with chopped fresh parsley before serving immediately.

Notes

Keep the heat to a gentle simmer once the dairy is added to prevent the sauce from curdling and to preserve its silky texture. If using shirataki noodles, rinse them very well under cold water, then dry-fry them in a hot dry skillet for a few minutes before adding the butter to remove excess moisture and any off aroma. For meal prep, store the stroganoff and the noodles in separate airtight containers in the refrigerator and combine only when reheating so the noodles stay firm. Reheat the sauce gently over low heat or in short microwave bursts, stirring often and thinning with a splash of broth or cream if needed.

Nutrition