An easy beef stroganoff recipe is made extra healthy with lots of vegetables. Served over mashed cauliflower, it is keto, low carb, and gluten-free.
I’ve been making this easy and healthy 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 make it healthier by adding lots of onions and mushrooms – both are very healthy. Here’s some interesting info on the health benefits of mushrooms, and here’s some info on 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. I have a Russian born friend and she confirms that Russians do like sour cream and use it liberally, in recipes and as a condiment.
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 unhealthy processed ingredients such as canned cream of mushroom soup. Despite this healthifying, 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: A healthy cooking oil with a high smoke point.
- Veggies – Each of these has unique health benefits – onion, garlic, and mushrooms.
- Sour cream: It’s best to use full-fat sour cream for the richest and tastiest result.
What is the best cut of meat for beef stroganoff?
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 a healthy 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 healthy and 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 healthy, but will also make for a prettier presentation. Beef stroganoff, though delicious, is not exactly pretty to look at.
What about leftovers?
You can keep the the leftovers in the fridge, in an airtight container, for up to three days.
When reheating the leftovers, 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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Healthy Beef Stroganoff
INGREDIENTS
- 3/4 cup sour cream, at room temperature
- 1 lb. sirloin steak, cut into strips*
- 2 teaspoons 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
INSTRUCTIONS
- 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.
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NOTES
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Vered DeLeeuw, LL.M., has been following a healthy real-food diet and blogging about it since 2011. She has taken 
