I’ve made plenty of keto stroganoffs that were either too greasy or too watery. This one? It actually holds up—because Gordon Ramsay’s method already nails the technique. We just cut the carbs and kept the punch.
💡 Why This One Works So Well
This is still Ramsay’s blueprint: high heat, low fuss, and no overcooking. What I’ve done is sub out the carb culprits (flour and noodles), up the fat where it helps (more butter, anyone?), and kept that silky, rich sauce without blowing your macros.
🧾 What I Used (And Why It Worked)
- 600g ribeye – Marbled and quick-cooking. Perfect for fast sear.
- 300g cremini mushrooms – Meaty and low-carb. Brown well, don’t go soggy.
- 1 tbsp Dijon mustard – Tangy depth, zero carbs.
- 150ml full-fat sour cream – Creamy without curdling (if you treat it right).
- 500ml beef broth – Watch for hidden sugars if store-bought.
- 40g butter – Extra fat, flavor base. No flour needed here.
- 1 large onion, sliced – Adds sweetness, about 5g net carbs per serving (worth it).
- Salt + pepper
- Shirataki noodles or zucchini ribbons (optional) – If you want the pasta vibe without the insulin spike.
🔁 Low-Carb Substitutions That Hold Up
- Thickener swap: Skip the flour. Let reduction + sour cream do the work. Sauce won’t be gravy-thick, but it’ll cling beautifully.
- Noodle alternatives: Shirataki noodles are basically carb-free. Zucchini ribbons or spaghetti squash work too—but dry them well.
- Sour cream swap: Crème fraîche holds better under heat if you’re worried about splitting. Still keto.
⚠️ Keto Missteps and How I Fixed Them
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Sauce too thin | No flour to thicken | Simmer longer, reduce broth before cream |
| Sour cream curdled | Added it too hot | Always stir off the heat |
| Mushrooms soggy | Crowded the pan | Cook in batches, don’t stir too soon |
| Too oniony | Used two onions | One is plenty—carbs add up fast |
👩🍳 Step-by-Step: Keto Stroganoff
- Slice & Season Beef
Ribeye into finger-width strips. Salt + pepper. Let rest 10 minutes. - Sear in Batches
High heat, tablespoon of oil. Sear half the beef—30 sec per side. Remove. Repeat. - Mushrooms & Onions
Add butter, then onions (1 min). Add mushrooms. Let sit—don’t stir until they brown. - Deglaze & Reduce
Add a splash of broth, scrape up browned bits. Simmer. Add rest of broth + mustard. Simmer 5–6 mins to reduce. - Cream It Up
Off heat. Stir in sour cream slowly. Sauce should be smooth, slightly thick. - Bring It Home
Return beef + juices. Warm through (don’t boil). Serve hot over keto noodles or solo with a spoon.
🧠 Keto Cooking Tricks That Help
- I don’t use any thickener—just reduce longer.
- Sour cream goes in after heat’s off. No exceptions.
- For noodles: drain shirataki, rinse, dry-fry in a pan to firm them up.
🧊 Keeping It Keto-Friendly All Week
- Fridge: 3–4 days airtight
- Freezer: Up to 2 months—freeze before adding sour cream for best texture
- Reheat: Stove > microwave. Add broth if sauce tightens too much
❓ Can I Eat This on Keto? (Yes, Here’s Why)
- No flour, no real noodles
- One onion across 4 servings = ~5g net carbs each
- Sour cream + ribeye = solid fat macros
- With shirataki or veggies, it’s ~6–7g net carbs per serving
Nutrition Facts
¼ of the full recipe
| Nutrient | Amount (per serving) |
|---|---|
| Calories | ~420 kcal |
| Fat | ~30 g |
| Saturated Fat | ~13 g |
| Carbohydrates | ~9 g |
| Fiber | ~2 g |
| Net Carbs | ~7 g |
| Protein | ~28 g |
| Sugar | ~4 g (mainly from onion) |
| Sodium | ~550 mg (varies by broth) |
Check out More Recipes:
- Gordon Ramsay Ground Turkey Pasta (Keto Style)
- Gordon Ramsay Crockpot Ranch Pork Chops – Made Keto
- Gordon Ramsay Macaroni Salad – Keto Edition
- Gordon Ramsay’s Sausage & Rice Bowl – Now Low-Carb, Keto-Friendly
Gordon Ramsay’s Beef Stroganoff – Keto Edition
Description
Creamy, low-carb comfort food that tastes indulgent but keeps you in ketosis. Gordon Ramsay’s beef stroganoff—reworked for keto without losing the flavor punch.
Ingredients
Instructions
- Slice ribeye into finger-width strips. Season with salt and pepper. Let rest 5–10 minutes.
- Heat oil in a wide pan over high heat. Sear beef in batches—30 seconds per side. Remove and set aside.
- Lower heat to medium. Add butter, then sauté onions for 1 minute.
- Add mushrooms. Let them sit undisturbed for 2–3 minutes to brown. Stir occasionally until golden.
- Deglaze with a splash of broth, scraping up the brown bits. Add remaining broth and mustard. Simmer for 5–6 minutes to reduce slightly.
- Turn off heat. Stir in sour cream gently until smooth and creamy.
- Return beef and any juices to the pan. Warm through for 1 minute—don’t boil.
- Serve hot over keto noodles, zoodles, or enjoy it on its own.
Notes
- Don’t skip the full-fat sour cream—low-fat versions will split the sauce.
If you want it thicker, simmer longer instead of adding thickeners.
Shirataki noodles need to be dry-fried to remove their “rubbery” feel.
For lower carb impact, cut onion to ½ instead of 1 (drops ~1–2g net carbs per serving).
Always stir in sour cream off the heat to avoid curdling.
Store leftovers up to 3 days in the fridge, or freeze for 2 months (best texture if frozen before adding sour cream).
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