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There are nights when a warm, creamy skillet meal feels like the only answer—especially one loaded with tender beef, savory mushrooms, and a rich, silky sauce. This keto beef stroganoff hits all those cozy notes without the carb-heavy pasta, and trust me, you won’t miss it. It has that classic comfort food flavor, but with a modern low-carb twist that fits perfectly into your keto routine.

One of my favorite parts about making stroganoff at home is how quickly everything comes together. Instead of simmering for hours, this quick beef stroganoff cooks on the stovetop in about 30 minutes, making it perfect for busy weeknights when you still want something hearty and satisfying. You’ll be amazed at how simple ingredients—like beef, mushrooms, broth, and sour cream—transform into something so rich and decadent.

This stove top beef stroganoff feels indulgent, yet it’s totally keto-friendly thanks to the creamy sauce and protein-packed beef. Plus, no flour or noodles needed—just all the buttery comfort you love. If you’re craving a dish that feels restaurant-worthy but is easy enough for a casual weeknight dinner, this is it.

What makes this dish extra special is how customizable it is. You can serve it over cauliflower rice, zucchini noodles, or even creamy mashed cauliflower for a truly comforting plate. However you enjoy it, this low carb beef stroganoff delivers bold flavor in every bite, and it proves that eating keto doesn’t mean sacrificing the classics. This truly feels like a homemade beef stroganoff recipe passed down through the generations—just lighter, cleaner, and way more weeknight-friendly.

Ready to get cozy? Pull out your skillet—we’re about to make magic happen.

Why You’ll Love It

Creamy comfort without the carbs – You get that classic rich stroganoff flavor, but in a low carb version that keeps things light and guilt-free. It’s the kind of cozy dinner you’ll want on repeat.

Ready fast, but tastes slow-simmered – Even though this is a quick beef stroganoff, the sauce tastes like it cooked all day. Weeknight-friendly, weekend-worthy.
Pantry and fridge staples – Nothing fancy here—just simple ingredients that come together to create restaurant-style flavor. It feels like a treat without a big shopping list.
Unbelievably versatile – Pair it with cauliflower mash, zucchini noodles, or even sautéed cabbage. This homemade beef stroganoff recipe plays well with all your favorite keto sides.

A stovetop classic done right – One skillet, easy cleanup, and zero fuss. This stove top beef stroganoff is proof that comfort food doesn’t have to be complicated.

Ingredient List

For the Beef & Veggies

1 lb beef sirloin or steak strips, thinly sliced
1 tbsp olive oil or butter
1 medium onion, diced
2 cups mushrooms, sliced
2 cloves garlic, minced

For the Sauce

1 cup beef broth
1 cup sour cream
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1/2 tsp paprika
Salt & pepper, to taste
1/2 tsp xanthan gum (optional, for thickening)

Ingredient Notes

Beef: Thinly sliced sirloin or steak strips cook fast and stay tender. If you only have ground beef on hand, it still works—just brown it well for a flavor boost.
Mushrooms: Cremini or baby bella mushrooms bring deep, savory flavor. Don’t skip these—they make the stroganoff feel hearty and classic.

Beef broth: I always use a good-quality beef broth or bone broth—adds richness and a little collagen bonus.
Sour cream: Full-fat sour cream keeps things creamy and keto-approved. No substitutions here if you want that luxurious sauce texture.
Worcestershire sauce: Just a splash brings amazing depth. If you’re strict keto and avoiding sugar, choose a low-carb brand.

Xanthan gum: Totally optional, but a tiny pinch helps thicken the sauce beautifully without flour. A little goes a long way—trust me!

Kitchen Equipment Needed

Large skillet or sauté pan – Gives the beef space to brown nicely without steaming. I love using a cast-iron skillet for extra flavor and color.
Sharp chef’s knife – For slicing the beef thin and prepping veggies quickly.

Cutting board – Makes chopping everything tidy and organized.
Wooden spoon or silicone spatula – Perfect for stirring and scraping up all those delicious browned bits from the pan.
Measuring cups & spoons – To keep the sauce balanced and just right.
Mixing bowl (optional) – Handy for tossing the sliced beef with seasoning before cooking.

Instructions

Prep the Ingredients

Pat the beef dry with paper towels and slice thinly across the grain into bite-size strips.
- Pro tip: slicing across the grain shortens the muscle fibers and keeps each bite tender.
Dice the onion, slice the mushrooms, and mince the garlic. Measure out the broth, sour cream, and seasonings so everything’s within reach.

If you’re using xanthan gum, have it ready in a little dish — a tiny pinch goes a long way.

Step 1 — Season & Brown the Beef

Heat the skillet over medium-high heat and add the olive oil or butter. Let it get hot but not smoking.
Sprinkle the beef with salt and pepper (and a little paprika if you like). Add half the beef to the pan in a single layer — don’t overcrowd. Sear until deeply browned on one side, about 1½–2 minutes, then flip and brown the other side for another 1–2 minutes.
Remove the browned beef to a plate while you cook the rest, then return all beef to the plate.
- Pro tip: overcrowding the pan causes steaming. Brown in batches so you get flavorful, caramelized edges.

Step 2 — Sauté the Aromatics & Mushrooms

Reduce heat to medium. Add the diced onion to the skillet and cook until translucent, about 3–4 minutes.

Add the sliced mushrooms and a pinch of salt. Sauté until the mushrooms release their liquid and turn golden-brown, about 5–7 minutes.
Stir in the minced garlic and cook for 30 seconds until fragrant — don’t let the garlic burn.

Step 3 — Deglaze & Build the Sauce

Pour in the beef broth and use your spoon or spatula to scrape up the browned bits stuck to the pan (those are flavor gold). Bring the broth to a gentle simmer.

Stir in Worcestershire sauce, Dijon mustard, and paprika. Let the mixture bubble gently for 2–3 minutes so the flavors meld.
- Pro tip: scraping the fond (brown bits) into the broth is the shortcut to restaurant-style depth of flavor.

Step 4 — Return Beef & Simmer Briefly

Return the seared beef (and any juices that collected on the plate) to the skillet. Stir to combine.

Simmer for 2–3 minutes — the beef just needs a short time in the sauce to finish cooking and soak up flavor. Avoid long simmering so the meat stays tender.

Step 5 — Finish with Sour Cream (Tempering)

Remove the pan from direct heat and let it cool for 30–60 seconds. Stir a few tablespoons of the hot broth into the sour cream to warm it up (this is called tempering).
Slowly stir the tempered sour cream back into the skillet until fully incorporated. Return the pan to low heat and warm through gently for 1–2 minutes — do not boil once the sour cream is added or it may separate.
- Pro tip: always temper the sour cream before adding and avoid boiling afterward to keep the sauce silky and smooth.

Step 6 — Thicken & Adjust

If you want a thicker sauce, sprinkle a very small pinch of xanthan gum over the sauce and whisk quickly to avoid clumps. It will thicken within 30–60 seconds.
- Alternative: simmer a minute or two longer to reduce, if you prefer not to use xanthan gum.

Taste and adjust salt, pepper, or a splash more Worcestershire if it needs brightness.

Step 7 — Rest, Plate & Serve

Turn off the heat and let the stroganoff rest for 1–2 minutes — the sauce will settle and coat the beef beautifully.
Serve over cauliflower rice, zucchini noodles, or mashed cauliflower. Spoon extra sauce and mushrooms over each serving.
- Final pro tip: finish with a sprinkle of fresh parsley or a few drops of lemon juice to lift the richness right before serving.

Enjoy the whole process — this stove top beef stroganoff is fast, forgiving, and full of flavor.

Tips and Tricks for Success

Slice beef thinly and against the grain — This keeps every bite tender and melt-in-your-mouth delicious.

Brown in batches — Crowding the pan prevents caramelization and can make the meat tough. Give each strip space to sear.
Temper your sour cream — Warming it with a little broth first keeps the sauce creamy and prevents curdling.
Don’t rush the mushrooms — Let them release moisture and brown properly for maximum flavor.

Taste before serving — A tiny pinch of salt or splash of Worcestershire at the end can elevate everything.

Ingredient Substitutions and Variations

Use ground beef instead of steak — A budget-friendly swap that still makes a flavorful low carb beef stroganoff.
Try chicken or turkey — Swap beef for sliced chicken thighs or ground turkey for a lighter twist.

Coconut cream option — If you’re dairy-free, coconut cream works in place of sour cream (just add a squeeze of lemon for tang).
Different mushrooms welcome — Baby bella, white button, or a mix for extra earthiness — all work beautifully.
No xanthan gum? — Let the sauce simmer a bit longer to reduce and thicken naturally.

Spice boost — Add a pinch of smoked paprika, cayenne, or garlic powder for extra depth.
Fresh herbs — Parsley, thyme, or chives take the finished dish to the next level.
Extra silky sauce — Stir a tiny pat of butter in at the end for glossy richness.

Serving Suggestions

Cauliflower rice – My go-to pairing. It soaks up the creamy sauce perfectly and keeps everything light and keto-friendly.
Zucchini noodles (zoodles) – Spiralized zucchini adds a fresh, veggie-forward twist. I like to sauté them lightly so they stay tender but not watery.
Mashed cauliflower – Total comfort food vibes. It feels like a classic mashed-potato stroganoff dinner—without the carbs.

Sautéed cabbage or shredded Brussels sprouts – A cozy and hearty base if you want extra veggies. Surprisingly filling and delicious.
Personally? I love serving this stroganoff with mashed cauliflower and a simple side salad—it balances the creamy richness and feels like the perfect cozy dinner plate.

Storage and Reheating Instructions

Refrigerate: Store leftovers in an airtight container for up to 3–4 days.

Freezing: You can freeze it, but dairy-based sauces may separate. If freezing, cool fully and freeze up to 2 months—stir well when reheating.
Stovetop reheating: Warm gently over low heat, adding a splash of broth or cream if the sauce thickens too much.
Microwave: Heat in short intervals (30–45 seconds), stirring between each, to keep the sauce smooth.

Avoid boiling: High heat can cause the sour cream to break, so keep it low and slow when reheating.

Frequently Asked Questions

Can I make this with ground beef instead of sliced steak?

Absolutely! It turns into a delicious, budget-friendly version. Just brown the ground beef well and drain excess grease before adding the broth and seasonings.

Is sour cream necessary?

Sour cream gives stroganoff its classic creamy tang. You can swap in Greek yogurt or coconut cream, but the flavor and texture will be slightly different.

How do I keep the sauce from curdling?

Temper the sour cream by mixing it with a little warm broth before adding it to the skillet, and avoid boiling once it’s in the sauce.

Can I make this dairy-free?

Yes—use coconut cream and a dairy-free butter alternative. Add a squeeze of lemon or splash of vinegar to mimic the tang of sour cream.

What cuts of beef work best?

Sirloin, ribeye, or tender steak strips work beautifully. For a slower-cooking option, thin-sliced chuck will work too—just be sure not to overcook.

Can I make this ahead of time?

Definitely! It reheats well—just do it low and slow. Add a splash of broth or cream if the sauce thickens after chilling.

Did you try this keto beef stroganoff? Let me know in the comments how it turned out—I always love hearing your kitchen wins!

Keto Beef Stroganoff

There are nights when a warm, creamy skillet meal feels like the only answer—especially one loaded with tender beef, savory mushrooms, and a rich, silky sauce.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Total Time 35

Course Dinner

Cuisine American

Servings 4 servings

Calories 400 kcal

Equipment

Large skillet or sauté pan
Sharp chef’s knife
Cutting board
Wooden Spoon or Silicone Spatula
Measuring Cups & Spoons
Mixing bowl (optional)