Keto Beef Stroganoff

My keto beef stroganoff recipe features tender sirloin simmered in a creamy gravy. Ready in 20 minutes, serve it over low-carb pasta for an easy weeknight dinner. Slow cooker option!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Calories 294kcal

Author Arman Liew

Ingredients

1 1/2 pounds sirloin steak
1/4 cup butter unsalted
2 large onions sliced
1 clove garlic minced
1 1/2 cups beef broth
1 teaspoon Worcestershire sauce
1/2 cup mushrooms sliced
1/4 cup almond flour * See notes
1 1/2 cups sour cream

Instructions

Slice the beef into 1-inch strips, cutting against the grain.
In a non-stick pan or skillet, add the butter and place it over medium heat. Once hot, add the garlic and onions and cook until soft. Remove them from the pan.
Add the sirloin and cook for 4-5 minutes, until no longer pink. Add the beef broth and Worcestershire sauce and bring to a boil. Once boiling, reduce the heat to low and let it simmer for 15 minutes.
Add the mushrooms and the cooked onion and garlic. Stir through the almond flour. Let everything simmer for 5 minutes, before stirring through the sour cream until combined and smooth.
Remove the skillet off the heat and serve immediately with your favorite low carb pasta or mock potatoes.

Notes

* You can use 1 teaspoon of xanthan gum or 2 tablespoons of cornstarch.

For a slow cooker and crockpot option, see the body of the post.

Serve with keto pasta, cauliflower mashed potatoes, or almond flour pasta.

TO STORE: Leftovers can be stored in the refrigerator, covered, for up to five days.

TO FREEZE: Place the cooked and cooled beef stroganoff (NOT the pasta) in an airtight container and store it in the freezer for up to six months.

TO REHEAT: Microwave for 30-40 seconds until warm.

Nutrition