Keto Beef Stroganoff with Mushrooms and Cream Recipe is a cozy, satisfying dish that brings together tender strips of beef, earthy mushrooms, and a luscious creamy sauce—all without the carbs. I love this recipe because it feels indulgent yet stays perfectly aligned with a keto lifestyle, making it an ideal meal for chilly evenings or when you crave some serious comfort food. Whether you're new to keto or a seasoned follower, you'll appreciate how rich and flavorful this dish is, plus it’s quick enough for a weeknight dinner but special enough to impress your family or guests.
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What Makes This So Good
This Keto Beef Stroganoff with Mushrooms and Cream Recipe hits all the right notes — rich, creamy, and perfectly savory without a hint of heaviness. The tender beef slices combined with the deep, earthy flavors of sautéed mushrooms and a velvety sauce make it feel like a treat, not a diet meal.
- Big Flavor, Minimal Fuss: You get a restaurant-style stroganoff without complicated steps or fancy ingredients.
- Family-Friendly: Kids and adults alike will enjoy the comforting texture and familiar flavors.
- Simple Ingredients: You probably have everything in your pantry and fridge already!
- Works Any Night: Easy to throw together on busy weekdays or weekends.
Ingredient Guide
Picking and prepping the right ingredients sets you up for success with this Keto Beef Stroganoff with Mushrooms and Cream Recipe. Here’s a quick guide to what works best and how you can tweak the flavors to your liking.
- Beef Sirloin: Choose thinly sliced sirloin for quick cooking and tenderness. If you can’t find it pre-sliced, just slice against the grain yourself to keep it tender.
- Mushrooms: Cremini or white button mushrooms work beautifully. Be sure to slice them evenly so they cook at the same rate and develop a nice golden crust.
- Heavy Cream: This is key for that rich, creamy sauce. Full-fat cream keeps it luscious and thick, just what you want!
- Dijon Mustard: A little tang adds depth and balances the richness without overpowering.
- Beef Broth: Go for low-sodium if possible, so you control the saltiness of the overall dish.
- Zucchini Noodles or Cauliflower Rice: Perfect keto-friendly bases to soak up that flavorful sauce.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Keto Beef Stroganoff with Mushrooms and Cream Recipe
Step 1 — Prep & Ready
Start by slicing your beef thinly and evenly—that’s key for tender results. If you’re doing it yourself, freeze the beef for about 15 minutes first; it firms up and makes slicing much easier. Dice the onion and mince the garlic so they’re ready to go. Also, give your mushrooms a good cleaning with a damp cloth and slice them uniformly to ensure they cook evenly. Don’t forget to preheat your skillet on medium-high heat, so it’s hot enough to sear the beef and create those delicious browned bits.
Step 2 — Cook with Confidence
Heat olive oil in your skillet until shimmering, then add the beef in a single layer without overcrowding. You’ll notice the edges crisping up and a lovely caramelized aroma filling your kitchen—perfect signals. Cook the beef about 3-4 minutes until browned but not fully cooked through, then transfer it to a plate. Next, add your onions and garlic to the skillet and sauté until fragrant and softened, around 2-3 minutes. Toss in the mushrooms and cook until their moisture evaporates and they’re golden—about 5 minutes. When you pour in the beef broth, scrape up those browned bits from the skillet’s bottom—the secret to packing extra flavor in your sauce!
Step 3 — Finish & Serve
Lower the heat to simmer, then stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Season well with salt and pepper. Return the beef to the pan, allowing it to soak up all that creamy goodness as the sauce thickens slightly over 5 minutes. You’ll see the sauce become silky and coat every strip of beef and mushroom beautifully. Serve this Keto Beef Stroganoff with Mushrooms and Cream Recipe hot over zucchini noodles or cauliflower rice and sprinkle freshly chopped parsley on top—a fresh burst of color and flavor every time.
Extra Helpful Tips
This Keto Beef Stroganoff with Mushrooms and Cream Recipe is straightforward, but a few tricks can make it foolproof and even more delicious every time.
- Watch for This Sign: When browning the beef, don’t stir too often—let it build that golden crust before flipping.
- Temperature Trick: Keep your pan hot but reduce heat before adding cream to prevent curdling.
- Prep-Ahead Option: Slice beef and mushrooms the day before to save time on cooking day.
- Avoid This Common Mistake: Don't overcrowd your pan or the beef steams rather than sears.
Serve & Enjoy
Easy Enhancements
Elevate your Keto Beef Stroganoff with Mushrooms and Cream Recipe by adding a sprinkle of smoked paprika for a gentle warmth or a dash of fresh thyme for herbal brightness. A few twists of freshly ground black pepper or a hint of nutmeg in the cream sauce can also deepen the flavor. For a touch of indulgence, stir in a spoonful of cream cheese for extra creaminess that melts perfectly into the sauce.
Tasty Pairings
This stroganoff pairs beautifully with low-carb sides like garlic butter sautéed green beans or a crisp arugula salad dressed with lemon vinaigrette. For drinks, a sparkling mineral water with a wedge of lime or a bold red wine like a Cabernet Sauvignon complements the richness nicely, though keto-friendly herbal teas are a cozy, carb-free alternative.
Quick Plating Tips
Keep it simple but elegant: place your zucchini noodles or cauliflower rice neatly on the plate, spoon over the stroganoff so it pools just right, then scatter chopped parsley on top. A few crispy mushroom slices on the side or a tiny drizzle of olive oil can add a restaurant-style touch without extra effort.
Store, Freeze & Reheat
Fridge Storage
You can keep leftovers of this Keto Beef Stroganoff with Mushrooms and Cream Recipe in an airtight container in the fridge for up to 3-4 days. The sauce may thicken over time, but a quick stir and gentle reheat returns it to its creamy perfectness.
Freezer Friendly?
While you can freeze this stroganoff, heavy cream-based sauces sometimes separate after thawing. Freeze in a well-sealed container for up to 2 months, and thaw slowly in the fridge overnight. Reheat gently over low heat, stirring frequently to bring it back together.
Reheat Like New
To keep your stroganoff moist and tender when reheating, warm it on the stovetop over low heat, adding a splash of beef broth or water to loosen the sauce if needed. Microwaving is fine too—heat in short bursts, stirring in between to prevent overheating the cream and toughening the beef.
Keto Beef Stroganoff with Mushrooms and Cream Recipe FAQs
Absolutely! While sirloin is great for its tenderness and quick cooking, you can also use ribeye or tenderloin slices. Just slice them thinly and be mindful not to overcook.
You can substitute coconut cream or a dairy-free heavy cream alternative, but the flavor and texture will be slightly different. Using ghee or avocado oil in place of butter or cream can help keep it rich and keto-friendly.
Simmer it a bit longer uncovered to reduce liquid, or stir in a small amount of xanthan gum while whisking to gently thicken without adding carbs.
Reheat slowly on the stove over low heat with a splash of broth to keep the sauce creamy and the beef tender, stirring frequently to heat evenly.
Final Flavor Thoughts
I hope you enjoy making and savoring this Keto Beef Stroganoff with Mushrooms and Cream Recipe as much as I do. It’s a delightful balance of comfort and keto-friendly goodness. If you give it a spin, don’t forget to leave a rating or drop a comment sharing your tweaks (maybe a dash of smoked paprika or extra mushrooms!). Cooking is always more fun when you add your own touch, and I’m cheering you on every step of the way!
Print📖 Recipe
Keto Beef Stroganoff with Mushrooms and Cream Recipe
This Keto Beef Stroganoff is a low-carb, creamy, and savory dish featuring tender beef sirloin cooked with mushrooms, onions, and garlic in a rich heavy cream sauce flavored with Dijon mustard and Worcestershire sauce. Served over zucchini noodles or cauliflower rice, it's a perfect gluten-free and keto-friendly meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Keto, American
- Diet: Low Carb
Ingredients
Beef and Sauce
- 1 lb (450g) beef sirloin, thinly sliced
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced
- 1 cup beef broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce (optional)
- Salt and pepper to taste
For Serving
- Zucchini noodles or cauliflower rice
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Beef: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced beef sirloin and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside to keep warm.
- Sauté Aromatics: In the same skillet, add the diced onion and minced garlic. Cook, stirring occasionally, until softened and fragrant, about 2-3 minutes.
- Cook Mushrooms: Add the sliced mushrooms to the skillet. Cook until they release their moisture and turn golden brown, roughly 5 minutes, stirring occasionally.
- Deglaze and Simmer: Pour in the beef broth, scraping the bottom of the skillet to lift any browned bits. Bring the mixture to a gentle simmer.
- Add Cream and Flavorings: Stir in the heavy cream, Dijon mustard, and Worcestershire sauce. Season with salt and pepper to taste. Mix well to combine all ingredients into a creamy sauce.
- Return Beef & Thicken Sauce: Return the cooked beef to the skillet. Allow the stroganoff to simmer together for an additional 5 minutes or until the sauce thickens slightly and the beef is heated through.
- Serve: Spoon the keto beef stroganoff over prepared zucchini noodles or cauliflower rice. Garnish with freshly chopped parsley before serving.
Notes
- You can omit Worcestershire sauce to keep it strictly keto and adjust seasoning accordingly.
- Use fresh mushrooms for best flavor; cremini or white button mushrooms work well.
- For a lower-fat version, substitute half of the heavy cream with full-fat coconut milk, though it may alter the flavor slightly.
- Zucchini noodles or cauliflower rice are excellent low-carb alternatives to traditional pasta or rice.
- Ensure the skillet is hot enough when browning the beef for a good sear and flavor development.
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