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  • tmacon1963

Low Carb / Keto Beef Stroganoff 7 total 6 net carbs.

Another Classic recipe now low carb! Actually the recipe for Boeuf Stroganoff from Larousse Gastronomique, the classic collection of French cooking is low carb to begin with as its not made with a roux or served over rice or noodles , rather it is served alone in a cream sauce reduction . It also does not include sour cream . In this recipe I used the classic technique , but added creme fresh in place of sour cream due to the fact that creme fresh will not curdle when simmered as sour cream does . I have included a video on how to make creme fresh which is very easy . Anyway enjoy this this classic French version of a Russian recipe.

Low Carb Keto Beef stroganoff .


1 ½ - Pound of beef ( tenderloin , top sirloin , rump or ribeye ) .

8 - Ounces white mushrooms quartered .

1- Onion diced .

2 - Cloves garlic , minced.

3- Sprigs of thyme tied into a bundle.

2 – Tablespoons tomato paste.

½ - Cup white wine.

1- Cup low sodium beef stock.

2 – Cups of heavy cream .

2-3 Tablespoons of Crème Fresh or sour cream . ( see video on how to make crème Fresh ) .

½ - Teaspoon paprika.

¼ - Teaspoon cayenne pepper .

1- Tablespoon Dijon mustard.

Pinch of nutmeg .

Splash of brandy or Cognac. ( optional ) .

Ghee or lite olive oil for saute.

Chopped parsley or chives for garnish.

Salt and Pepper to taste .

Preparation .

Remove any silver skin tough tissue from the meat and cut into 1 inch cubes . Dry each piece with a paper towel .

Sprinkle with salt and pepper , all meat other than tenderloin place between cling wrap and pound to ¼ inch in thickness to tenderize.

In a lined Dutch oven over heat ghee or lite olive oil till very hot and in batches so as not to over crowd the pan brown the beef on both sides . ( about two minutes per side ) then remove and set aside .

Once the meat is cooked ,reduce heat to medium and into the same pan add the mushrooms , lightly season with salt and pepper sauté mushrooms till tender and browned adding additional oil as necessary. Remove and add to beef keeping both warm.

Optional method , once mushrooms are done return beef to pot along with mushrooms , remove from heat and add in a good splash of brandy or cognac. Return to heat and with a long match ignite the alcohol and burn off , keeping lid handy to snuff flame as necessary. Then remove beef and mushrooms and set aside covering to keep warm.

In the same pan add in the diced onions , paprika , cayenne pepper , tomato paste and gently sweat the onions while stirring over medium heat .

Once the onions are translucent add in the garlic season with a pinch of salt and pepper and cook for one minute more.

Add in wine , thyme bundle and beef stock , raise temp to high and reduce by half to two thirds . stirring in mustard at this time as well.

Reduce heat to medium high and add in cream , nutmeg and reduce by half .

Once reduced and a nice sauce is formed turn heat to low and stir in crème fresh or sour cream , salt and pepper to taste . Remove Thyme Bundle . Note if using sour cream do not allow to return to boil or the sour cream will curdle .

Add beef and mushrooms along with any collected juices back into pan and incorporate .

Once the meat is warmed through , alone or with riced or mashed cauliflower.

Garnish with parsley , chives and some fresh cracked pepper.

Nutrition Facts Servings 6.0 Amount Per Serving calories 555 % Daily Value * Total Fat 42 g 65 % Saturated Fat 23 g 113 % Monounsaturated Fat 6 g Polyunsaturated Fat 1 g Trans Fat 0 g Cholesterol 191 mg 64 % Sodium 256 mg 11 % Potassium 694 mg 20 % Total Carbohydrate 7 g 2 % Dietary Fiber 1 g 4 % Sugars 8 g Protein 25 g 51 % Vitamin A 23 % Vitamin C 8 % Calcium 19 % Iron 10 % * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been

Its delicious served over my browned riced cauliflower recipe you can find here

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