Keto Beef Stroganoff (Printable Version)
# What You'll Need:
→ Protein
01 -
453 g 80% lean ground beef
→ Vegetables
02 -
680 g sliced mushrooms (baby bella preferred)
03 -
1 clove garlic, minced
04 -
steamed cauliflower rice, for serving
05 -
finely chopped parsley, for garnish
→ Dairy
06 -
85 g cream cheese
07 -
120 ml sour cream
08 -
42 g butter, divided
→ Liquids & Condiments
09 -
240 ml low-sodium beef stock or bone broth
10 -
2 tsp Worcestershire sauce
11 -
2 tsp Dijon mustard
12 -
1/2 tsp paprika
→ Seasoning
13 -
kosher salt, to taste
14 -
freshly ground black pepper, to taste
# Step-by-Step Directions:
01 -
Melt 14 g (1 tbsp) butter in a large skillet over medium-high heat. Add ground beef, season generously with salt and pepper, and cook, stirring occasionally, until fully browned, about 6 to 7 minutes. Transfer beef to a plate and set aside.
02 -
Return skillet to medium-high heat and add remaining butter. Add sliced mushrooms, season with salt and pepper, and cook until golden, about 7 minutes, stirring occasionally. Add minced garlic and cook until fragrant, approximately 1 minute. Stir in beef stock, cream cheese, sour cream, Worcestershire sauce, Dijon mustard, and paprika. Bring mixture to a simmer, stirring occasionally.
03 -
Return cooked ground beef to the skillet and stir to combine thoroughly with the sauce. Serve hot over steamed cauliflower rice and garnish with finely chopped parsley.
# Helpful Notes:
01 -
For best flavor, use fresh mushrooms and quality beef stock or bone broth. Store leftovers in an airtight container in the refrigerator for up to 4 days.