This keto beef stroganoff recipe transforms the classic Russian comfort food into a low-carb delight. With just 2g carbs per serving, it’s a creamy, hearty dish that won’t derail your keto goals.
This dish is part of my keto beef recipes collection, where you’ll find other delicious meals such as our keto beef and broccoli or our budge-friendly keto ground beef recipes.
Originating in Russia, beef stroganoff or Stroganov is a dish of sauteed beef served with smetana (a European-soured cream). We’ve cut the carbs in it to create this delicious keto version.
The perfect accompaniment to my keto beef stroganoff is this Keto Cauliflower Mash. This recipe makes 12 servings. 1 serving has 2g net carbs.
For more keto recipes from around the world, try these out:
- Keto Indonesian Chicken Drumsticks
- Keto Indian Chicken Curry
- Keto Mexican Casserole
- Low Carb Combination Singapore Noodles
- Low Carb Chinese BBQ Pork – Keto Char Siu Pork
- Low Carb Greek Chicken and Cauliflower soup
- Simple Italian Herb and Spice Blend
Delicious Low-Carb Ingredients
This keto beef stroganoff features simple yet satisfying ingredients:
- Beef brisket: Thinly sliced for tenderness and flavor.
- Aromatic base: Olive oil, diced onion, crushed garlic, and dried thyme create a fragrant foundation.
- Rich flavors: Tomato paste and red wine vinegar add depth and complexity.
- Creamy sauce: Beef stock and sour cream create a luscious sauce.
- Earthy mushrooms: Sliced mushrooms complement the beef perfectly.
How To Make Keto Beef Stroganoff
This keto beef stroganoff is a breeze to prepare:
- Sauté the aromatics in olive oil until the onion softens.
- Brown the beef brisket in the same pot.
- Add tomato paste and cook for 5 minutes, then deglaze with red wine vinegar.
- Pour in beef stock and simmer for an hour.
- Add the mushrooms and simmer for another hour.
- Remove from heat and stir in the sour cream.
- Season to taste with salt and pepper.
Tips and Serving Suggestions
- For an even richer flavor, use bone broth instead of beef stock.
- Feel free to substitute ground beef for the brisket.
- Serve your keto beef stroganoff over steamed cauliflower rice or zucchini noodles for a complete low-carb meal.
- Garnish with chopped fresh herbs for an extra touch.
FAQs
Absolutely! Simply brown the beef and onions in a skillet, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
Store beef stroganoff in the refrigerator for up to a week or freeze for up to three months. To reheat beef stroganoff, place it in a saucepan over low heat until hot.
Yes, feel free to use your favorite mushrooms, such as cremini mushrooms or white button mushrooms.
Keto Beef Stroganoff
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Ingredients
- 1/4 cup olive oil
- 1 small Onion diced
- 2 cloves Garlic crushed
- 2 teaspoons Dried Thyme
- 3 pounds Beef Brisket thinly sliced
- 1-2 teaspoons Salt
- 1 teaspoon Pepper ground
- 1/4 cup Tomato Paste
- 1/4 cup Red Wine Vinegar
- 2 cups Beef Stock
- 1 pound Mushrooms sliced
- 1 cup Sour Cream
Instructions
- Place a large saucepan over high heat. Add the oil, onion, garlic and thyme.1/4 cup olive oil, 1 small Onion, 2 cloves Garlic, 2 teaspoons Dried Thyme
- Saute until the onion is starting to turn translucent. Add the beef, salt and pepper and saute until browned.3 pounds Beef Brisket, 1-2 teaspoons Salt, 1 teaspoon Pepper
- Add the tomato paste and cook out for 5 minutes.1/4 cup Tomato Paste
- Add the red wine vinegar and stir well. Allow to cook for 5 minutes.1/4 cup Red Wine Vinegar
- Add the beef stock and bring to a simmer. Simmer uncovered for 1 hour.2 cups Beef Stock
- Add the mushrooms and continue to simmer for another hour.1 pound Mushrooms
- Remove from the heat and stir through the sour cream.1 cup Sour Cream
- Taste and add additional salt and pepper if desired.
- Serve immediately with a side of Buttery Cauliflower Mash.
Notes
Nutrition
This keto beef stroganoff recipe is a delicious and satisfying way to enjoy a classic comfort food while staying on track with your low-carb lifestyle. With its creamy mushroom sauce, tender beef, and simple preparation, it’s sure to become a new favorite in your keto kitchen.
Adjust the serving amounts in the recipe card above to make a larger batch of Keto Beef Stroganoff.
How thinly sliced does the brisket need to be? Deli thin? Quarter inch?
This looks really good!
Hi Jennifer, a quarter inch should be perfect. Thanks for your kind words also : )
This was quite tasty. The addition of tomato paste and red wine vinegar gave it a great zing. Reminded me of a Spanish dish I had once.
Is a Different flavor profile than traditional Russian stroganoff that feature beef and mushroom flavors.
I would make this again though. The zing was bright and balanced the oil and butter nicely.
I used leftover rare cooked flank steak. I cooked down the broth before adding steak at the end so didn’t overcook meat. Added a couple minutes before taking of heat and adding sour cream. A good and easy recipe.
Hey Molly, thank you so much for your review we really appreciate it. It’s nice to get good feedback and some handy adaptations as well.
Excellent!
Thanks, Kelli.
Best strog I’ve ever tasted
Thank you for your kind words, Emma!! I’m so glad you enjoyed it 🙂
Yum! Used beef tips and it came out great!
Yummmm I followed steps 1-3 and than just chucked everything in the slow cooker for 4 hours on high as I used really chunky diced beef. Turned out awesome I ate it with cauliflower mash and hubby had it with potato mash. He loved it even though he’s told me for the past 10 years he doesn’t like mushroom haha! Thanks, great recipe.
Loved it think I’m going to try with chicken instead of beef next keep you posted x
Wow!
Worth the time to make this!
I had some beef tips and used that instead. I am so impressed with the flavor.
I did cut the cooking time down as my reduced quicker.
I added some cream and served over zeronoodles and I am in heaven.
Will 100% make again
Thank you!
I’m so glad you enjoyed it Molly! Thank you for your kind words 🙂
Forgot to add I served this to hubby with noodles and he never knew it was low carb. Mine was served with cauliflower rice. This stroganoff was so flavorful that I didn’t taste the cauliflower so didn’t feel like I was eating just another cauliflower dish. Yum!
This is such a great recipe! I didn’t have a brisket so used thinly sliced round steak and reduced the cooking time. I also added a large beef bouillon cube to the stock since I was concerned that reducing cooking time wouldn’t allow for fully developed beef taste. It turned out beautifully and was one of the best stroganoffs I’ve ever eaten! I can only imagine how it would taste with the brisket; will be trying that next. What a great comfort food. Thanks so much for posting!
Thank you for your kind words, Judy! I’m so glad that you enjoyed it.
Thanks for sharing the recipe! Just few simple instructions and it’s done…Great! I am really not good while estimating the ingredients amount to be used but the recipe card worked for me!
Thanks for your kind words Celine