This keto beef stroganoff has the tender beef, sauteed mushrooms, and flavorful sauce, that you crave from the traditional recipe, just without the carbs. A simple egg noodle substitute for cabbage makes this an easy dinner that everyone will love.
Why You’ll Love This Recipe
This keto beef stroganoff is hard not to love! Here are a handful of reasons why I’m excited for you to try it:
- Price: Inexpensive ingredients that are easy to find.
- Ready in under an hour: Start to finish (most of that is simmer time)
- Packed with flavors that are both complex and comforting.
Is Beef Stroganoff Healthy? Low Carb? Keto?
Depending on your eating goals and dietary restrictions, traditional stroganoff may not be the best meal option. The broth typically contains flour to thicken, while it’s served over noodles. That said, this low carb version is served over healthy veggie noodles, and is completely gluten free!
What’s in Low Carb Beef Stroganoff
Accessible and easy-to-find ingredients make this recipe a breeze to throw together. Here’s what you need and why:
- The meat – Flank steak is muscular and can be tough if not sliced correctly–be sure to slice thin and against the grain. The easiest way to do this is to place your steak in the freezer for 15 minutes before slicing.
- The veggies – sauteed mushrooms and onions.
- The sauce – thyme, heavy cream, sour cream, xanthan gum, and seasoning are all you need. Xanthan gum is a gluten-free thickener (more here) that takes the place of flour or cornstarch, to give our sauce more body.
- The noodles – Cabbage is loaded with vitamins and minerals, and is neutral in flavor, making it a great addition here.
Tweaks + Substitutions
Want to change things up a bit? Here are a few ways to get creative with this stroganoff:
Can I use other cuts of beef?
Sure can! Feel free to sub in a skirt or flap steak. You can also use ground beef if you prefer. For something totally different, try serving the sauce and veggies with your favorite keto meatballs!
More noodle options…
Cabbage is subtle and easy to whip up, but if you’re craving something a little different, give one of these a whirl. (Psst–I recommend skipping shirataki noodles, those are best used in stir fries).
What can I substitute for sour cream in stroganoff?
You can use cream cheese, if doing this I recommend skipping the xanthan gum.
How can I thicken beef stroganoff without flour?
It’s actually easier than you think: xanthan gum. It’s one of those ingredients you’re tempted to skip, but definitely shouldn’t. It thickens sauce in a fraction of the amount and has a cleaner flavor than flour. Give it a try!
How To Make Beef Stroganoff
This keto beef stroganoff comes together easily with a heavy bottom pan and a lid. Here are your step-by-step instructions:
Meat: Season meat with salt and pepper, and sear in a large pan over medium high heat. Work in batches so the pan doesn’t get overcrowded, and set seared meat aside on a plate.
Veggies: Saute the mushrooms and onions in a bit of oil. Once softened, add the garlic and continue to cook until fragrant.
Broth: Add all other ingredients except the sour cream and simmer, covered, for 30 minutes.
Noodles: Saute shredded cabbage in oil and season with salt and pepper.
Final touches: Stir in the sour cream before serving, and enjoy.
Storing, Freezing, and Reheating
This low carb beef stroganoff is great for making ahead, freezing, and reheating.
- Store: in the fridge in an airtight container. I recommend storing the noodles separately from the meat and veggies.
- Reheat: in the microwave with a damp paper towel on top.
- Freeze: You can freeze it after it is all cooked, sans cabbage noodles. Thaw in the fridge, and reheat on the stove and add fresh noodles for a super quick meal!
More Keto Pasta Recipes
- Keto Shrimp Scampi
- Buffalo Chicken Spaghetti Squash
- Keto Lasagna Soup
- Spaghetti Squash Lasagna
- Keto Gnocchi
Keto Beef StroganoffPrint Recipe Pin Recipe
- 1 1/2 Pounds Flank Steak cut into thin strips
- Kosher Salt + Pepper
- 5 tablespoons Avocado or vegetable oil divided
- 1 Yellow Onion sliced
- 10 Ounces Mushrooms sliced
- 1 1/2 Teaspoon Kosher Salt divided
- 2 Teaspoons Thyme
- 2 cloves garlic minced
- 1/2 Teaspoon Tabasco
- 1 Cup Beef Broth
- 1/2 Cup Heavy Cream
- 1/2 Teaspoon Xanthan Gum
- 1 Cup Sour Cream
- 1/2 Head Cabbage shredded
- 1/4 teaspoon black pepper
- Cut the steak into thin strips. (Option to place meat in the freezer for 15 minutes before slicing to help). Sprinkle with salt and pepper.
- Add 2 tablespoons of oil to a large pan set over medium-high heat (a pan that you have a lid for). Once shimmering add the steak and sear on each side for 1-2 minutes. Work in batches so your pan doesn't get overcrowded. Place cooked steak on a plate and set aside.
- Reduce the heat of your pan to medium and add 2 tablespoons of oil to your pan, along with your onion and mushrooms. Cook until the onion is translucent, about 6-8 minutes. While sauteeing, scrape up the brown bits from your meat along the bottom of your pan. Add the garlic and continue to saute until fragrant.
- Add meat back to the pan, along with 1 teaspoon salt, thyme, tabasco, beef broth, and heavy cream, and stir to combine. Sprinkle the xanthan gum evenly over the top, and work quickly to whisk it in (xanthan gum has a tendency to clump, so working quickly is key).
- Bring liquid to a boil, then reduce to a simmer and place your lid on top. Continue to simmer for 30 minutes.
- While your soup is simmering, heat 1 tablespoon of vegetable oil in a large saute pan over medium heat. Once shimmering add the cabbage, and toss to coat in the oil. Sprinkle with 1/2 teaspoon of salt, and pepper. Continue to saute until softened to your liking, about 6-8 minutes.
- Taste the soup and adjust the seasoning to taste. Remove from heat, and stir in sour cream. Serve over cabbage noodles and enjoy!
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- Nutritional information is for 1 serving if you divide this recipe into 6 servings: