KETO BEEF STROGANOFF WITH CREAMY MUSHROOM SAUCE

Keto Beef Stroganoff with Creamy Mushroom Sauce

A rich, comforting one-pan keto dinner ready in just 40 minutes.

Key Info

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Calories: 520 per serving
• Fat: 38g
• Protein: 42g
• Net Carbs: 4g
• Difficulty: Moderate
• Diet Tags: Keto, Low-carb, Gluten-free

Equipment Needed

• Large skillet or Dutch oven
• Sharp knife and cutting board
• Measuring cups and spoons
• Wooden spoon
• (Optional: meat tenderizer, garlic press)

Ingredients

For the Beef:

• 1½ lbs sirloin steak, thinly sliced (680g)
• ½ tsp salt (2.5g)
• ¼ tsp black pepper (1g)
• 2 tbsp olive oil (30ml)

For the Sauce:

• 8 oz cremini mushrooms, sliced (225g)
• ½ medium onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp butter (30g)
• 1 tbsp almond flour (7g)
• 1 cup beef broth (240ml)
• ¾ cup heavy cream (180ml)
• ¼ cup sour cream (60g)
• 1 tsp Dijon mustard
• 1 tbsp Worcestershire sauce
• ½ tsp dried thyme

Method

1. Season sliced beef with salt and pepper.
2. Heat oil in skillet over medium-high heat (375°F/190°C).
3. Brown beef in batches (1-2 minutes per side) until golden. Remove and set aside.
4. Lower heat to medium. Add butter, onions, and cook until translucent (4-5 minutes).
5. Add mushrooms and garlic, cook until mushrooms are soft and golden (4 minutes).
6. Sprinkle almond flour over vegetables, stir constantly (1 minute).
7. Pour in broth, Worcestershire sauce, mustard, and thyme. Bring to boil, then reduce to simmer (5 minutes).
8. Add heavy cream, simmer until thickened (3-5 minutes).
9. Remove from heat before adding sour cream (prevent curdling).
10. Return beef and juices to pan, heat through (2-3 minutes).

Crucial Tips

• Slice beef against the grain for maximum tenderness.
• Don’t overcrowd the pan when browning meat.
• Always temper sour cream to prevent curdling.
• Keep sauce at a gentle simmer, never boiling.

Storage & Scaling

• Keeps 3 days refrigerated in an airtight container.
• Freezes well without cream (add when reheating).
• Double recipe: use a larger pan, brown meat in more batches.

Common Mistakes

• Overcooking the beef
• Adding cold sour cream directly to hot sauce
• Not letting mushrooms brown properly
• Rushing the sauce reduction

Variations

• Swap sirloin for ground beef.
• Use mixed mushroom varieties.
• Add a splash of white wine for depth.
• Use coconut cream for a dairy-free version.

Top Tip

Success lies in patience with the mushrooms – let them really brown for maximum flavor, and never rush the sauce reduction process.