Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4–6

Ingredients

For the Beef

• 1½ pounds beef sirloin, ribeye, or tenderloin, sliced into thin strips
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter

For the Stroganoff Sauce

• 2 tablespoons unsalted butter
• 1 medium yellow onion, thinly sliced
• 8 ounces cremini or white mushrooms, sliced
• 4 cloves garlic, minced
• 2 cups low-sodium beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 4 ounces cream cheese, softened
• ¾ cup heavy cream
• ½ cup sour cream
• ½ cup freshly grated Parmesan cheese
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste

Optional Thickener

• ¼ teaspoon xanthan gum (mixed with 1 tablespoon cold water), if a thicker sauce is desired

Optional Garnishes

• Fresh parsley, chopped
• Fresh thyme leaves
• Extra grated Parmesan cheese
• Cracked black pepper

Equipment Needed

• Large skillet
• Tongs
• Wooden spoon
• Whisk
• Measuring cups and spoons
• Sharp knife
• Cutting board

Instructions

Step 1: Prepare the Beef

Pat the beef strips dry with paper towels.

Season evenly with:

• Kosher salt
• Black pepper
• Garlic powder
• Onion powder

Let the beef rest at room temperature for about 10 minutes.

Step 2: Sear the Beef

Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat.

Working in batches, add the beef in a single layer without overcrowding the pan.

Sear for 1–2 minutes per side, just until browned. Avoid overcooking, as the beef will finish cooking in the sauce.

Transfer the beef to a plate and set aside.

Step 3: Cook the Vegetables

Reduce the heat to medium.

Add the remaining 2 tablespoons butter to the same skillet.

Add the sliced onions and cook for 4–5 minutes until softened.

Stir in the mushrooms and cook for 6–8 minutes, stirring occasionally, until they release their moisture and become golden brown.

Add the minced garlic and cook for 30–60 seconds, just until fragrant.

Step 4: Prepare the Cream Sauce

Pour in the beef broth and stir well, scraping up the browned bits from the bottom of the skillet.

Add:

• Worcestershire sauce
• Dijon mustard
• Dried thyme
• Smoked paprika

Bring the mixture to a gentle simmer and cook for 3–4 minutes.

Reduce the heat to low.

Whisk in the softened cream cheese until completely melted and smooth.

Slowly stir in the heavy cream, followed by the Parmesan cheese.

Cook for 3–5 minutes, stirring frequently, until the sauce thickens slightly.

Remove the skillet from the heat and gently stir in the sour cream. This helps prevent the sour cream from curdling.

Taste and adjust with additional salt and black pepper if needed.

Step 5: Finish the Stroganoff

Return the cooked beef and any accumulated juices to the skillet.

Stir gently to coat the beef in the creamy sauce.

Simmer over low heat for 2–3 minutes, just until the beef is heated through.

If you prefer a thicker sauce, stir in the xanthan gum slurry and simmer for another 2 minutes until thickened.

Step 6: Serve

Spoon the Keto Beef Stroganoff over your favorite low-carb side.

Garnish with chopped fresh parsley, fresh thyme leaves, extra Parmesan cheese, and freshly cracked black pepper.

Serve immediately while warm.

Serving Suggestions

Pair Keto Beef Stroganoff with:

• Creamy cauliflower mash
• Zucchini noodles
• Roasted spaghetti squash
• Cauliflower rice
• Buttered green beans
• Roasted asparagus
• Garlic sautéed spinach
• Steamed broccoli

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze for up to 2 months. For the best texture, freeze before adding the sour cream and stir it in after reheating.

Reheating

• Stovetop: Reheat gently over low heat, adding a splash of beef broth or heavy cream if the sauce becomes too thick.
• Microwave: Heat in 30-second intervals, stirring between each interval until warmed through.
• Avoid boiling the sauce during reheating, as the dairy may separate.

Tips for Success

• Use tender cuts such as sirloin, ribeye, or tenderloin for the most tender results.
• Sear the beef quickly over high heat to keep it juicy.
• Brown the mushrooms well to develop a deep, savory flavor.
• Stir the sour cream in after removing the pan from direct heat to maintain a smooth, creamy sauce.
• Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
• Serve immediately for the creamiest texture, as the sauce will continue to thicken as it cools.