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This keto beef stroganoff is my go-to when the weather turns chilly and I want something cozy but low in carbs. It keeps all the rich, creamy, and beefy flavors of the classic dish while swapping out noodles for cauliflower rice to fit perfectly into a keto lifestyle. Whether you are managing your carb intake or just looking for a comforting dinner, this recipe delivers warmth and satisfaction without the extra carbs.
I first cooked this one during a particularly cold week, and it quickly became a family favorite. Now it’s a regular on our dinner rotation whenever we want something filling without the guilt.
Ingredients
- Butter: three tablespoons divided for cooking and flavor enrichment
- Ground beef: lean eighty percent for easy cooking and rich beef flavor
- Kosher salt: essential for seasoning and drawing out natural flavors
- Freshly ground black pepper: for balancing the richness with a subtle bite
- Mushrooms: one and a half pounds sliced baby Bella are my choice for deep, earthy tastes but any mushroom will work
- Garlic: one clove minced to add aromatic depth to the sauce
- Beef stock or bone broth: one cup low sodium to build the sauce’s rich foundation
- Cream cheese: four ounces adds creamy texture and helps thicken the sauce without flour
- Sour cream: half a cup brings tang and silkiness, finishing the sauce perfectly
- Worcestershire sauce: two teaspoons a must-have for authentic stroganoff flavor
- Dijon mustard: two teaspoons provides a tangy nuance that brightens the dish
- Paprika: half a teaspoon to add subtle smokiness
- Finely chopped parsley: fresh for garnish and a pop of color
- Steamed cauliflower rice: serves as a low-carb alternative to noodles holding all the sauce
Step-by-Step Instructions
- Searing the Beef:
- Melt one tablespoon of butter in a large skillet over medium-high heat. Add the ground beef and season with kosher salt and freshly ground black pepper generously. Cook the beef, stirring occasionally, until it is fully cooked through and starting to brown, which should take about six to seven minutes. Remove the beef to a plate to make space for the mushrooms.
- Cooking the Mushrooms and Building the Sauce:
- Return the skillet to medium-high heat and add the remaining two tablespoons of butter. Add the sliced mushrooms and cook, tossing occasionally, until they are golden brown and have released their moisture which usually takes about seven minutes. Season the mushrooms with salt and pepper then add the minced garlic. Stir and cook just until fragrant which takes about one minute. Pour in the beef stock, then add the cream cheese and sour cream. Stir in Worcestershire sauce, Dijon mustard, and paprika. Bring the mixture to a gentle simmer while stirring occasionally to melt the cheeses smoothly into the sauce.
- Combining and Serving:
- Return the cooked beef to the skillet and stir everything together until combined well and heated through. Serve the stroganoff over a bed of steamed cauliflower rice and sprinkle with freshly chopped parsley for a beautiful finish.
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I love the touch of Worcestershire sauce in this recipe because it instantly brings back memories of my childhood dinners. The flavor is just unmistakably stroganoff and comforting. Mushrooms have always been a favorite in our family meals; they soak up the sauce beautifully and add that perfect umami character that makes this dish unforgettable.
Storage Tips
Store any leftovers in an airtight container and keep in the refrigerator for three to four days. When reheating, do it gently on the stove or in the microwave to maintain the creamy texture of the sauce.
Ingredient Substitutions
If you cannot find baby Bella mushrooms, cremini or white button mushrooms work just as well. For dairy alternatives you can swap the cream cheese and sour cream with coconut cream and a dairy-free cream cheese, keeping the sauce creamy but dairy-free. Use chicken broth if you do not have beef stock, though beef stock offers a richer flavor.
Serving Suggestions
This stroganoff pairs beautifully with mashed cauliflower or a side of creamed spinach for extra greens. If you want to keep it keto but a bit heartier, steamed broccoli or roasted Brussels sprouts also complement the richness perfectly.
Pro Tips
- Always brown the beef well for maximum flavor and texture undercooked meat can make the sauce watery
- Toast the paprika lightly in the pan before adding liquids it enhances the smoky notes dramatically
- Do not skip the Worcestershire sauce—it is key to recreating the authentic stroganoff taste
Commonly Asked Questions
- → Can I use other cuts of beef instead of ground beef?
Yes, thinly sliced skirt steak or sirloin strips work well and provide a traditional texture. Just adjust cooking time accordingly.
- → What mushrooms are best for this dish?
Baby bella mushrooms offer a rich flavor and good texture, but cremini or white button mushrooms are also excellent choices.
- → How can I make the sauce creamier?
Adding both cream cheese and sour cream helps achieve a silky texture while preserving the tangy, rich taste of the sauce.
- → Is cauliflower rice the only serving option?
No, mashed cauliflower or creamed Brussels sprouts are great low-carb alternatives that soak up the sauce beautifully.
- → How should leftovers be stored?
Keep leftovers in an airtight container in the refrigerator for up to 3-4 days, reheating gently to maintain texture.
- → Can I adjust seasonings like Worcestershire or Dijon mustard?
Absolutely. These add depth and tang, but you can alter the quantity or omit according to your preference.