Keto Beef Stroganoff
Indulge in this rich and creamy keto beef stroganoff, featuring tender slices of beef in a savory mushroom sauce, perfect for a comforting low-carb meal.
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Ingredients
Method
Heat olive oil in a large skillet or Dutch oven over medium-high heat. Season beef slices with salt and pepper.
Sear the beef in batches until browned, about 2-3 minutes per side. Do not overcrowd the pan. Remove beef and set aside.
Add mushrooms and onion to the same skillet, adding a little more oil if needed. Sauté until softened, about 5-7 minutes.
Add minced garlic and cook for 1 minute until fragrant.
Deglaze the pan with white wine (if using) or a splash of beef broth, scraping up any browned bits from the bottom.
Stir in the remaining beef broth, Dijon mustard, and Worcestershire sauce. Bring to a simmer.
Reduce heat to low. Whisk in the sour cream and softened cream cheese until smooth and fully incorporated. Do not boil after adding dairy.
Return the seared beef to the skillet and stir to coat in the sauce. Heat through for 2-3 minutes.
Serve immediately, garnished with fresh chopped parsley. This dish pairs well with cauliflower rice or zucchini noodles.
Estimated values per serving. Not medical advice.
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