Keto Beef Stroganoff
Tender strips of seared beef and earthy mushrooms folded into a silky sour cream pan sauce, served over buttery cabbage noodles. This comforting one-pan dinner delivers just 6.4g net carbs per serving and is ready in 40 minutes from start to finish.
Head of Nutrition · June 17, 2026
Nutrition per serving
Per serving · makes 4. Values are estimates; brands vary.
Classic beef stroganoff gets a keto makeover that loses the flour and noodles but keeps every bit of the rich, creamy, savory comfort. Seared sirloin and golden mushrooms come together in a tangy sour cream sauce that tastes like the original.
Ingredients
- 1.25 lb sirloin steak, sliced into thin 1/4-inch strips
- 10 oz cremini mushrooms, sliced
- 1/2 medium yellow onion, finely diced (about 1/2 cup)
- 3 cloves garlic, minced
- 3 tbsp butter, divided
- 1 tbsp olive oil
- 1.5 cups beef broth
- 3/4 cup full-fat sour cream
- 1 tbsp Dijon mustard
- 1/2 tsp xanthan gum (to thicken)
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- 1
Pat the beef strips dry and season generously with salt and pepper. Heat the olive oil and 1 tbsp butter in a large skillet over high heat. Sear the beef in two batches, about 1-2 minutes per side, until browned but not fully cooked through. Transfer to a plate and set aside.
- 2
Lower heat to medium. Add 1 tbsp butter to the skillet and cook the mushrooms until golden and their liquid has evaporated, about 6-8 minutes. Add the onion and cook 3 minutes more until softened, then stir in the garlic and cook 30 seconds until fragrant.
- 3
Pour in the beef broth and Dijon mustard, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer. Sprinkle the xanthan gum over the surface while whisking constantly to avoid clumps, and simmer 2-3 minutes until the sauce thickens.
- 4
Reduce heat to low. Stir in the sour cream and the remaining 1 tbsp butter until smooth and glossy. Do not let the sauce boil, as it may curdle.
- 5
Return the beef and any accumulated juices to the skillet. Simmer gently for 2-3 minutes until the beef is just cooked through and warmed in the sauce. Taste and adjust salt and pepper.
- 6
Garnish with fresh parsley and serve over buttered cabbage noodles, shirataki noodles, or cauliflower mash.
Tips & notes
- Slice the sirloin against the grain while it's slightly frozen for cleaner, more tender strips. Chuck or ribeye also work well.
- If you don't have xanthan gum, an extra 2 tbsp of sour cream plus a longer simmer will thicken the sauce, though it will be slightly thinner.
- Store leftovers in an airtight container for up to 3 days. Reheat gently over low heat to keep the sour cream sauce from breaking. The net carb count does not include serving noodles.
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Frequently asked questions
- How many carbs are in keto beef stroganoff?
- This recipe has 6.4g net carbs per serving, along with 512 calories, 34g protein, and 37g fat. It makes 4 servings, with the sauce itself accounting for the carbs (noodles are not included).
- What can I serve keto beef stroganoff over instead of egg noodles?
- Buttered shredded cabbage, shirataki noodles, zucchini noodles, or cauliflower mash all keep the dish low-carb while soaking up the creamy sauce. Cabbage noodles add the closest texture to traditional egg noodles.
- Why did my stroganoff sauce curdle?
- Sour cream can split if it boils. Always lower the heat before adding it, stir it in gently, and keep the sauce at a bare simmer afterward. Letting the broth cool slightly before adding the sour cream also helps.
