Low Carb Beef Stroganoff

This low carb beef stroganoff features steak, mushrooms, sour cream, and paprika for a wonderful filling meal. Keto, LCHF and gluten free recipe.

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Do you know the origins of beef stroganoff?

Beef Stroganoff is a Russian dish of sautéed pieces of beef served in a sauce with sour cream. From its origins in mid-19th-century Russia, it has become popular around the world, with considerable variation from the original recipe."

My low carb version is a super-filling recipe with steak, mushrooms, paprika, beef broth, and sour cream! Although traditionally made with cheaper cuts of beef, I have used steak and then added it later into the cooking time than normal. You could also choose to cook the steak whole, then slice it just before adding it to the sauce. It depends on how you like your beef!

Oh and don't skip the parsley and sprinkling of paprika garnish - it really gives the dish a touch of flavor and color!

How to Make Low Carb Beef Stroganoff

Pour some olive oil into a cast iron skillet and add some cubed sirloin steak. Cook until browned all over.

Transfer the steak to a plate. In the same pan, add a little more oil and add some sliced white mushrooms. Continue to cook until they have softened slightly, about 5 minutes.

Add beef broth (I love the gorgeous bone broth from Kettle and Fire), together with some heavy cream, onion powder, and paprika, and bring to the boil.

Reduce the heat and simmer for 10 minutes. Return the steak to the skillet, stir well, and cook for another 5 minutes.

To finish the sauce, stir in some sour cream, and season with salt and pepper.

Garnish with chopped fresh parsley and a sprinkle of extra paprika.

You could serve this beef stroganoff with cauliflower rice, a fresh green salad or shirataki rice!

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📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Beef Stroganoff

5 from 2 votes

This low carb beef stroganoff features steak, mushrooms, sour cream, and paprika for a wonderful filling meal. Keto, LCHF and gluten free recipe.

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Makes: 2 Servings

Net Carbs: 6

Calories: 559

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 1 tbs olive oil
• 2 sirloin steaks roughly cubed
• 4 oz sliced white mushrooms
• 1 cup beef broth
• ½ cup heavy cream
• ½ teaspoon onion powder
• ¼ teaspoon paprika
• ¼ cup sour cream
• salt and black pepper
• chopped fresh parsley and paprika to garnish

Equipment

• Anolon Vesta Cast Iron 10-Inch Skillet, Cobalt Blue

Step-by-Step Instructions

 

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1. Pour the olive oil into a cast iron skillet and add the steak. Cook until browned all over.
2. Transfer the steak to a plate. In the same pan, add a little more oil and add the mushrooms. Continue to cook until they have softened slightly, about 5 minutes.
3. Add the beef broth, heavy cream, onion powder, and paprika, and bring to the boil.
4. Reduce the heat and simmer for 10 minutes. Return the steak to the skillet, stir well, and cook for another 5 minutes.
5. To finish the sauce, stir in the sour cream, and season with salt and pepper.
6. Garnish with the parsley and a sprinkle of paprika.

Nutrition

Calories: 559kcalCarbohydrates: 8gProtein: 28gFat: 47gSaturated Fat: 23gPolyunsaturated Fat: 19gTrans Fat: 1gCholesterol: 162mgSodium: 814mgFiber: 2gSugar: 4gNet Carbs: 6g

Notes

3g net carbs per serving (half the recipe)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.