Keto Beef Stroganoff is a rich and creamy sauce with tender beef strips, mushrooms, and onions served over low-carb noodles.
Depending on which you prefer, you can use hearts of palm noodles or shirataki noodles for this recipe.
Depending on which you prefer, you can use hearts of palm noodles or shirataki noodles for this recipe.
This recipe brings me right back to my childhood in the early '70s, the decade of casseroles and comfort food noodle dishes.
Beef stroganoff is originally a recipe from Russia and came to China before World War II. Then slightly different variants of the dish came to the US shortly after the war.
The dish became wildly popular in the '50s, which is why my parents were so fond of it.
I am also very fond of this low-carb version of creamy sauce, tender beefy strips, and flavor-filled sauteed mushrooms over low-carb noodles.
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This recipe is inspired by my Bacon Chicken Alfredo Noodle Bake recipe on this site, and pairs well with this amazing sidedish recipe.
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Ingredients for shopping
- Fillet Steak, or Top Sirloin Steak
- Avocado Oil or Olive Oil
- Beef Stock or Beeef Broth
- Button Mushrooms
- Yellow Onion or White Onion
- Garlic Cloves
- Heavy Whipping Cream
- Xanthan Gum
- Ground Mustard Seed, or Whole Grain Mustard
- Salt
- Ground Black Pepper
- 1 package of Hearts of Palm Linguine Noodles, or Shirataki Noodles.
See recipe card for quantities.
Instructions
Bring a large skillet over high heat, once hot, add 1 tablespoon of avocado oil and stir fry the beef strips quickly for about 3 to 4 minutes.
Do this process at least in 2 batches and add more oil as needed. Make sure the slices of meat don't touch each other in the pan. Turn the heat down to medium and remove and reserve the meat on a plate.
Without washing the pan, add 1 tablespoon of avocado or olive oil, add the onions and sauteé for two minutes, add the minced garlic, stir then add the mushrooms. Cook and sauteé for two minutes.
Pour the warm beef broth into the pan carefully, return the beef strips to the pan and give a stir.
Pour the warm beef broth into the pan carefully, return the beef strips to the pan and give a stir.
Sprinkle the xanthan gum into the mixture while continuously stirring.
Simmer over medium heat for 5 to 10 minutes, or until the sauce has thickened to your liking.
Remove from the heat and serve over cooked hearts of palm noodles or shirataki noodles.
Hint: Cook the shirataki noodles or hearts of palm noodles according to the package instructions.
Substitutions
- Hearts of Palm Noodles - instead of hearts of palm noodles you can use cooked shirataki noodles, cooked zucchini noodles, or cooked spaghetti squash noodles.
- Heavy Cream - use ⅓ cup full fat sour cream nstead of heavy cream.
- Ground Mustard Seed - Replace ground mustard seed with ½ tablespoon whole grain mustard.
Storage
Store the cooked beef stroganoff and noodles in a covered container in the fridge for up to 3 days.
📖 Printable Recipe Card
Keto Beef Stroganoff
Ingredients
- 1 lb Fillet Steak or Top Sirloin, sliced into strips
- 3 tablespoons Avocado Oil or Olive Oil, divided
- 1 ½ cups Beef Stock or Beef Broth
- 1 package Button Mushrooms sliced
- ½ medium-size Yellow Onion or White Onion minced
- 2 Garlic Cloves minced
- ¼ cup Heavy Whipping Cream
- 1 teaspoon Xanthan Gum
- ½ teaspoon Ground Mustard Seed or ½ tablespoon whole grain mustard
- Salt to taste
- 1 teaspoon fresh ground Black Pepper
- 1 package 10 to 12 ounces of Hearts of Palm Linguine Noodles, or Shirataki Noodles.
Instructions
- Remove the beef from the fridge, slice into strips, and season with salt and pepper.
- Heat the beef stock in the microwave for 1 minute until hot or in a saucepan over low heat.
- Bring a large skillet over high heat, once hot, add 1 tablespoon of avocado oil and stir fry the beef strips quickly for about 3 to 4 minutes. Do this process at least in 2 batches and add more oil as needed. Make sure the slices of meat don't touch each other in the pan. Turn the heat down to medium and remove and reserve the meat on a plate.
- Without washing the pan, add 1 tablespoon of avocado or olive oil, add the onions and sauteé for two minutes, add the minced garlic, stir then add the mushrooms. Cook and sauteé for two minutes.
- Pour the warm beef broth into the pan carefully, return the beef strips to the pan and give a stir.Pour the warm beef broth into the pan carefully, return the beef strips to the pan and give a stir.
- Add the heavy cream, ground mustard, salt and pepper to taste.
- Sprinkle the xanthan gum into the mixture while continuously stirring.
- Simmer over medium heat for 5 to 10 minutes, or until the sauce has thickened to your liking.
- Remove from the heat and serve over cooked hearts of palm noodles or shirataki noodles.
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Notes
Nutrition
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Food safety
- Cook to a minimum temperature of 145 °F (63 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
ChihYu says
So hearty and delicious! Love how creamy the sauce is and the tender beef! Thank you for the choice of noodles - great to be able to choose!