Servings: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 1 lb (450g) beef sirloin or ribeye, thinly sliced
  • Salt and black pepper, to taste
  • 2 tbsp olive oil or butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup mushrooms, sliced (button or cremini)
  • 1 cup beef broth (low-sodium)
  • 1 tsp Worcestershire sauce
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1 tsp Dijon mustard
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Season and Sear the Beef: Season the sliced beef with salt and black pepper. In a large skillet over medium-high heat, add the olive oil or butter. Once hot, add the beef and sear for 1-2 minutes on each side until browned. Remove the beef from the skillet and set aside.
  2. Sauté Onions and Mushrooms: In the same skillet, add the chopped onion and cook for 2-3 minutes until softened. Add the garlic and mushrooms, and cook for another 3-4 minutes until the mushrooms are tender.
  3. Make the Sauce: Pour in the beef broth and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet. Let it simmer for 5 minutes until the liquid is slightly reduced.
  4. Add Creams and Mustard: Lower the heat to medium-low. Stir in the sour cream, heavy cream, and Dijon mustard, mixing until smooth. Simmer for 2-3 minutes, ensuring the sauce is well combined and creamy.
  5. Return Beef to the Skillet: Add the beef back to the skillet and let it simmer in the sauce for another 2-3 minutes until heated through.
  6. Serve: Garnish with freshly chopped parsley and serve the beef stroganoff over zucchini noodles, cauliflower rice, or enjoy it on its own.

Nutritional Information (per serving)

  • Calories: 400 kcal
  • Protein: 25g
  • Fat: 32g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Net Carbs: 4g

Enjoy this creamy and flavorful keto beef stroganoff that’s both comforting and low-carb!