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2 plates of low carb beef stroganoff

Low Carb Beef Stroganoff

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Servings :6 Servings
Prep Time15 mins
Cook Time45 mins



  • 1 1/2 Pounds Flank Steak cut into thin strips
  • Kosher Salt
  • Pepper
  • 1/4 Cup Unsalted Butter
  • 1 Yellow Onion sliced
  • 10 Ounces Mushrooms sliced
  • 1 Teaspoon Xanthan Gum
  • 1 Teaspoon Kosher Salt
  • 2 Tablespoons Thyme
  • 2 Garlic Cloves minced
  • 1/2 Teaspoon Tabasco
  • 1 Cup Beef Broth
  • 1/2 Cup Heavy Cream
  • 1 Cup Sour Cream

Cabbage Noodles:

  • 1/2 Head Cabbage shredded



  • Cut the steak into thin strips. Option to place meat in the freezer for 15 minutes before slicing to help cut the meat thinly!
  • Sprinkle the steak strips salt and pepper.
  • Melt the 2 tablespoons of butter over medium-high heat in a large skillet (that you have a lid for).
  • Sear steak on each side for about 1 minute (until the edges are no longer pink). Do this in batches to you don't overcrowd the pan, and remove cooked meat to a plate on the side.
  • Add 2 remaining tablespoons of butter to the skillet.
  • Once melted, add onion and mushrooms and cook until the onion is tender about 12 minutes. Scrape up any brown bits that have accumulated on the bottom as the veggies release their liquid.
  • Add meat back to the pan, along with xanthan gum and salt. Toss to coat the meat and veggies.
  • Stir in the thyme, garlic, tabasco, beef broth, and heavy cream.
  • Cook covered at a steady simmer for about 30 minutes. (This is a good time to get the cabbage noodles going, instructions below)
  • Taste the soup and adjust seasoning to taste, I like to add an additional teaspoon of salt to this dish.
  • Remove from heat, and stir in sour cream.
  • Serve over cabbage noodles and enjoy!

Cabbage Noodles:

  • Add vegetable oil to a large skillet oven medium heat.
  • Add cabbage, and toss to coat in the oil.
  • Saute until wilted to your liking, I usually cook mine for 6-8 minutes.

Lindsey's Tips

Xanthan Gum is necessary for binding the ingredients of this recipe together, you CAN'T SKIP OR SUB!
Nutritional information is for 1 serving if you divide this recipe into 6 servings:


Calories: 410kcal | Carbohydrates: 10g | Protein: 29g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 135mg | Sodium: 743mg | Potassium: 797mg | Fiber: 4g | Sugar: 5g | Vitamin A: 952IU | Vitamin C: 34mg | Calcium: 130mg | Iron: 3mg
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