low carb / keto beef stroganoff
Family Tested and Approved!
Serves 6 | Prep Time: 20 minutes | Cook Time: 30 minutes
Macros: Calories: 550-600 | Fat: 39-42g | Protein: 35-40g | Carbohydrates: 7-9g | Fiber: 2-3g
Are you on a low-carb or keto diet and craving a comforting and creamy meal? Look no further! Wow! Have I got a family-tested and approved recipe for a delicious low-carb/keto beef stroganoff that will satisfy your cravings and keep you on track with your dietary goals! This recipe is easy to make, packed with flavor, and will become a family favorite in no time!
First, let's talk about the star of the dish: the beef! I used beef chuck steaks, but you can use any other high-quality meat as well. Cut the beef into thin strips to ensure quick and even cooking. Season the beef with salt and pepper and sear it in a hot skillet with butter and olive oil until it's browned on all sides. This step not only adds incredible flavor to the dish but also helps to lock in the juices of the beef, resulting in a tender and juicy bite.
Next, it's time to add in the flavor boosters! Add and sauté some onions and garlic in the same skillet until they are soft and fragrant. Then, deglaze the pan with some beef broth, scraping up all the browned bits from the bottom of the skillet. This adds a depth of flavor to the dish and creates a rich and savory base for the stroganoff sauce.
Now it's time to make the creamy sauce! Add in some Worcestershire sauce, cream cheese and sour cream to the skillet. These ingredients add tanginess and creaminess to the dish, without adding unnecessary carbs. Stir everything together and let the sauce simmer for a few minutes to thicken up and develop the flavors.
To keep this dish low-carb and keto-friendly, we'll be using a clever substitution for the traditional egg noodles. Instead, we'll serve the creamy beef stroganoff over cauliflower rice or zucchini noodles. Both options are low in carbs, high in fiber, and provide a great base for the rich and creamy sauce.
Once the sauce has thickened to your liking, it's time to serve up this delicious low-carb/keto beef stroganoff! Plate the cauliflower rice or zucchini noodles and spoon the creamy beef stroganoff on top. Garnish with some fresh parsley for a pop of color and freshness. The result is a creamy and flavorful dish that will please the whole family, even those who may not be following a low-carb or keto diet.
This creamy and delicious low-carb/keto beef stroganoff recipe is a winner for the whole family. It's easy to make, bursting with flavor, and perfect for those following a low-carb or keto lifestyle. The tender beef, tangy and creamy sauce, and the substitution of cauliflower rice or zucchini noodles make this dish a satisfying and guilt-free choice for dinner. Your taste buds and waistline will thank you.
Your family will love the rich and creamy flavors of this classic dish, and you can feel good knowing that it's also healthy and low in carbs.
Enjoy!
Ingredients
beef stroganoff
2 lbs of beef sirloin or chuck, thinly sliced into strips
2 tablespoons of butter
1 tablespoon of olive oil
1-2 cups of water or one can of beef consommé and 1 cup of water
1/2 cup of diced onion
2 cloves of garlic, minced
8 oz of mushrooms, sliced
1 cup of beef broth
3 oz of cream cheese
1 cup of sour cream
2 tablespoons of Worcestershire sauce
Salt and pepper to taste
Chopped fresh parsley for garnish
ZOODLES
6 Small zucchinis (1 per person
CAULIFLOWER RICE
1 head of cauliflower, riced (or 16 oz of pre-riced cauliflower)
2 tablespoons of butter
Salt and pepper to taste
INSTRUCTIONS
Cut the beef into thin strips. Cut across the grain for a more tender texture. Season beef with salt and paper.
In a large fry pan over medium heat, melt the butter and olive oil.
Add the sliced beef and garlic to the skillet and cook until browned on all sides, about 5-7 minutes. Scrape any brown residue from the bottom of the pan. Add beef consommé and water. If you don’t have consommé you can substitute beef bouillon and water. Let simmer for a couple of minutes while you chop the green onions and mushrooms.
Add the onions, sliced mushrooms, and Worcestershire sauce. Stir together. Cook on low for 10 minutes. If you need more time before serving, keep on low and water if you notice it evaporating.
Remove a cup of broth with a ladle into a separate pan. Stir in the cream cheese and sour cream over low heat. Cook for another 2-3 minutes until the cream cheese is melted and the sauce is creamy. I like to use an immersion blender to make sure the mixture is well-blended and lump free. You can use a 1/2 tsp of xantham gum to thicken if you like a thicker sauce.
Add the creamy mixture back to the skillet and stir to blend the meat with the creamy sauce. Cook for another 2-3 minutes to heat through. Season with salt and pepper to taste.
For cauliflower rice: In a separate pan, melt the butter for the cauliflower rice over medium heat. Add the riced cauliflower and sauté for 5-7 minutes until tender. Season with salt and pepper to taste.
For the zucchini zoodles - Fill a large stock pan full of lightly salted water and bring to a boil. While the water is boiling, prepare zucchini with a zoodle maker. I like this Veggetti. Once the water boils, add the noodles and cook on high for 3 minutes. Drain in a strainer and be prepared to serve immediately so the noodles are still warm.
Spoon the creamy beef stroganoff over the cauliflower rice or zoodles. Garnish with chopped fresh parsley for a burst of color and freshness.
Enjoy your updated low-carb/keto beef stroganoff with the creamy and delicious flavors of cream cheese, sour cream, and mushrooms. It's a perfect dish for a family dinner that's sure to please everyone's taste buds while keeping it low-carb and keto-friendly. Bon appétit!