This easy keto beef stroganoff is made with lots of vegetables. Served over mashed cauliflower, it is keto, low carb, and gluten-free.
My friend Irina is of Russian descent. Her cooking is rich and wonderful, and she confirms that the Russians do love adding sour cream to their dishes – plenty of it.
I’ve been making this keto beef stroganoff a lot lately (I also make very tasty chicken stroganoff, by the way). It’s such a wonderfully rich and creamy comfort food. I do change it up by increasing the amounts of vegetables I use – mushroom and onions.
What are the ingredients in beef stroganoff?
The traditional recipe is a Russian dish of sautéed pieces of beef, served in a sour cream sauce. Which makes it inherently keto – except that it’s traditionally served over a starch.
There are many variations on this dish. Mine is quick and easy. I make it with lean beef (sirloin), lots of onions and mushrooms, and a little sour cream. So basically I change the ratio of the traditional ingredients, adding more vegetables, and using less meat and sour cream.
I also avoid using processed ingredients such as canned cream of mushroom soup. Despite all these modifications, this dish is rich, flavorful, and very filling!
The exact measurements of the ingredients I use are listed in the recipe card below. Here’s an overview of what you’ll need:
Sirloin strips: You can splurge and use tenderloin for truly tender beef, but I usually go with sirloin.
Kosher salt and black pepper: If using fine salt, you should reduce the amount you use. A teaspoon of kosher salt weighs less than a teaspoon of regular salt.
Avocado oil: An excellent neutral-tasting cooking oil with a high smoke point.
Veggies: Onions, garlic, and mushrooms.
Sour cream: It’s best to use full-fat sour cream for the richest and tastiest result.
What cut of meat to use?
The traditional cut of meat used in this recipe is beef tenderloin, which is a lean and tender cut of meat.
I actually prefer to use sirloin, another lean cut of meat. It’s not as tender, but it’s more flavorful, and it’s also much more affordable.
Some people make this dish with ground beef. I haven’t tried that. Although I can see how it would work. Just the way Korean ground beef is just as good as Korean beef, or maybe even better. Sometimes it’s easier to mix flavors and spices into ground beef because of its finely ground texture.
How to make keto beef stroganoff
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
Cook the meat. Season the beef and cook it in avocado oil until no longer raw, then transfer it to a plate.
Cook the vegetables. In the same skillet, cook the onions, mushrooms, and garlic with salt and pepper.
Add the sour cream. Add the beef back to the skillet. Reduce the heat and stir in the sour cream.
How to serve it?
This dish is often served on top of noodles. But to keep it keto, I skip the starch and serve it over mashed cauliflower. It’s really good!
I also like to add a side of a bright green veggie such as roasted broccoli, steamed asparagus, or sautéed spinach. It’s not just good for you. It also makes for a prettier presentation. Beef stroganoff, though delicious, is not exactly pretty to look at.
What about leftovers?
You can keep the leftovers in the fridge, in an airtight container, for up to three days. When reheating them, do so very gently, to avoid drying out the meat and curdling the sour cream. I reheat them in the microwave, covered, on 50% power.
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Keto Beef Stroganoff
- 3/4 cup sour cream, at room temperature
- 1 lb. sirloin steak, cut into strips*
- 2 teaspoons Diamond Crystal kosher salt divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons avocado oil
- 1 large onion, chopped (8 oz)
- 16 oz sliced mushrooms
- 1 tablespoon minced garlic
- Measure out the sour cream and remove it from the fridge, to allow it to get to room temperature.
- Season the beef with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Heat the oil in a large saucepan over medium-high heat, about 2 minutes. Add the beef. Cook, stirring, just until no longer raw, about 2 minutes. Quickly remove the beef to a plate to prevent it from over-cooking.
- Add the onion and the mushrooms to the saucepan, with 1 more teaspoon kosher salt. Cook, stirring often, until tender, 5-7 minutes, also adding the juices that have accumulated from the resting meat.
- Add the garlic and cook 1 more minute. Add back the beef and stir-fry one more minute.
- Reduce heat to low and allow the skillet a few seconds to cool down a bit. Add the sour cream, mixing it well with a wooden spoon into the beef mixture. Don’t allow the sour cream to simmer or boil, to avoid curdling. Season with more black pepper and serve.