Keto Beef Stroganoff with Creamy Mushroom Sauce and Zucchini Noodles Recipe
This Keto Beef Stroganoff is a creamy, low-carb twist on the classic Russian dish, featuring tender slices of beef sirloin cooked with mushrooms and onions in a rich, flavorful sauce made with beef broth, heavy cream, and Dijon mustard. Perfectly paired with zucchini noodles or cauliflower rice, this recipe is ideal for anyone following a ketogenic diet seeking a comforting and nutritious meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Russian-inspired
- Diet: Keto
Ingredients
Beef and Sauce:
- 1 lb (450g) beef sirloin, thinly sliced
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced
- 1 cup beef broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce (optional)
- Salt and pepper to taste
To Serve:
- Zucchini noodles or cauliflower rice
- Fresh parsley, chopped (for garnish)
Instructions
- Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced beef and cook, stirring occasionally, until browned on all sides, about 3-4 minutes. Remove the beef from the skillet and set aside to prevent overcooking.
- Sauté Onion and Garlic: In the same skillet, add the diced onion and minced garlic. Cook over medium heat until the onion is softened and translucent, about 2-3 minutes, stirring frequently to avoid burning the garlic.
- Cook Mushrooms: Add the sliced mushrooms to the skillet with the onions and garlic. Continue cooking until the mushrooms release their moisture and turn golden brown, about 5 minutes. Stir occasionally to ensure even cooking.
- Add Beef Broth and Simmer: Pour in the beef broth, scraping up any browned bits stuck to the bottom of the skillet. This will add deep flavor to the sauce. Bring the mixture to a gentle simmer.
- Make the Sauce: Stir in the heavy cream, Dijon mustard, and Worcestershire sauce if using. Season the sauce with salt and freshly ground black pepper to taste. Mix thoroughly to combine all ingredients.
- Reintroduce Beef and Finish Cooking: Return the browned beef to the skillet. Reduce the heat to medium-low and simmer everything together for about 5 minutes. This allows the beef to heat through and the sauce to thicken slightly, blending all flavors.
- Serve: Plate the beef stroganoff over prepared zucchini noodles or cauliflower rice. Garnish with freshly chopped parsley for a bright, fresh finish. Serve immediately while hot.
Notes
- For a thicker sauce, you can reduce the cream slightly by simmering longer or add a small amount of xanthan gum suitable for keto diets.
- Worcestershire sauce is optional but adds a nice depth of flavor; ensure it fits your dietary preferences.
- Using zucchini noodles or cauliflower rice keeps the dish low carb and keto-friendly compared to traditional egg noodles.
- Be careful not to overcook the beef to keep it tender and juicy.
- Fresh parsley adds color and a fresh flavor contrast, but you can substitute with chives or basil if preferred.
