This easy low-carb ground beef stroganoff is a creamy, hearty, and satisfying meal, perfect for a quick dinner. Made with tender beef, mushrooms, and a rich, velvety sauce, it’s packed with flavor. Serve it over spaghetti squash or zucchini noodles for a delicious keto-friendly option. Simple ingredients, big taste!
Ingredients Needed
- 2 tbsp Olive oil
- 1/2 large Onion (sliced into thin quarter moons)
- (225g) 8 oz Cremini mushrooms (sliced)
- (450g) 1 lb Ground beef (minced beef)
- 1/2 tsp Sea salt
- 1/4 tsp Black pepper
- 2 cloves Garlic (minced)
- (240ml) 1 cup Beef bone broth
- 2 tbsp Coconut aminos (optional)
- (120ml) 1/2 cup Sour cream
- (60g) 2 oz Cream cheese
How To Make Low Carb Keto Ground Beef Stroganoff
- Sauté the onions and mushrooms: Heat the olive oil in a large sauté pan over medium heat. Add the onions and mushrooms, cooking for about 10 minutes until soft, browned, and the extra liquid has evaporated.
- Cook the ground beef: Increase heat to medium-high. Push the onions and mushrooms to the sides, add the ground beef to the center, and season with salt and pepper. Cook for 8-10 minutes, breaking it apart with a spatula, until browned. Mix with the mushrooms and onions.
- Add the garlic: Make a well in the center and add the minced garlic. Sauté for 1 minute until fragrant, then stir it into the beef mixture.
- Simmer the sauce: Pour in the beef bone broth and coconut aminos (if using). Bring to a boil, then simmer for 5 minutes until most of the liquid reduces but a little remains.
- Make it creamy: Stir in the sour cream and cream cheese until smooth and well combined.
- Serve: Enjoy hot over spaghetti squash or any preferred low-carb side.
Recipe Tips
- Use full-fat dairy: For the creamiest stroganoff, use full-fat sour cream and cream cheese. Low-fat versions can make the sauce watery.
- Brown the mushrooms well: Let the mushrooms cook until they release their moisture and turn golden brown. This adds deep, rich flavor to the dish.
- Don’t skip the broth reduction: Simmer the bone broth until slightly thickened. This helps concentrate the flavors before adding the creamy ingredients.
- Add sour cream off the heat: Stir in the sour cream and cream cheese after turning off the heat to prevent curdling.
- Season at the end: Taste the stroganoff before serving and adjust salt and pepper as needed. The flavors develop as it cooks!
How To Store and Reheat Leftovers?
- Refrigerate: First, let the leftover ground beef stroganoff cool to room temperature. Then, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Freeze: Allow the stroganoff to cool completely before placing it in a freezer-safe container. Store for up to 3 months. To thaw, transfer it to the fridge overnight before reheating on the stove over low heat. Stir well and add a splash of broth if needed.
- Reheat: Preheat the oven to 175°C (350°F). Place the stroganoff in an oven-safe dish, cover with foil, and heat for 15-20 minutes until warmed through. Stir halfway for even heating.
Nutrition Facts
Serving Size: 1/2 cup
- Calories: 293
- Total Fat: 22.9g
- Saturated Fat: 10.5g
- Cholesterol: 28.8mg
- Sodium: 222mg
- Potassium: 198mg
- Total Carbohydrate: 4.6g
- Dietary Fiber: 0.5g
- Sugars: 2.2g
- Protein: 17.3g
Check out More Recipes:
- Low Carb Keto Baked Asian Turkey Meatballs Recipe
- Low Carb Keto Salmon Patties Recipe
- Low Carb Keto Spaghetti Squash Carbonara
Low Carb Keto Ground Beef Stroganoff Recipe
Description
This easy low-carb ground beef stroganoff is a creamy, hearty, and satisfying meal, perfect for a quick dinner. Made with tender beef, mushrooms, and a rich, velvety sauce, it’s packed with flavor. Serve it over spaghetti squash or zucchini noodles for a delicious keto-friendly option. Simple ingredients, big taste!
Ingredients
Instructions
- Sauté the onions and mushrooms: Heat the olive oil in a large sauté pan over medium heat. Add the onions and mushrooms, cooking for about 10 minutes until soft, browned, and the extra liquid has evaporated.
- Cook the ground beef: Increase heat to medium-high. Push the onions and mushrooms to the sides, add the ground beef to the center, and season with salt and pepper. Cook for 8-10 minutes, breaking it apart with a spatula, until browned. Mix with the mushrooms and onions.
- Add the garlic: Make a well in the center and add the minced garlic. Sauté for 1 minute until fragrant, then stir it into the beef mixture.
- Simmer the sauce: Pour in the beef bone broth and coconut aminos (if using). Bring to a boil, then simmer for 5 minutes until most of the liquid reduces but a little remains.
- Make it creamy: Stir in the sour cream and cream cheese until smooth and well combined.
- Serve: Enjoy hot over spaghetti squash or any preferred low-carb side.
Notes
- Use full-fat dairy: For the creamiest stroganoff, use full-fat sour cream and cream cheese. Low-fat versions can make the sauce watery.
- Brown the mushrooms well: Let the mushrooms cook until they release their moisture and turn golden brown. This adds deep, rich flavor to the dish.
- Don’t skip the broth reduction: Simmer the bone broth until slightly thickened. This helps concentrate the flavors before adding the creamy ingredients.
- Add sour cream off the heat: Stir in the sour cream and cream cheese after turning off the heat to prevent curdling.
- Season at the end: Taste the stroganoff before serving and adjust salt and pepper as needed. The flavors develop as it cooks!
Low Carb Keto Ground Beef Stroganoff Recipe
