Easy Low Carb Beef Stroganoff Recipe - skillet dinner in 30 minutes! (2024)

If you are in the mood for a savory but easy low carb beef stroganoff recipe I have one for you. The creamy sauce is simple to make but very rich and creamy. Eat this keto dinner over veggie noodles or cauliflower rice or just eat it as is. Each serving has only 3.4g net carbs and takes 30 minutes.

You might also like this keto cheesesteak skillet dinner using ground beef.

I’ve been wanting to make this for some time. My hubby does not love cream sauces but I think I won him over with this low carb beef stroganoff recipe! The sauce is very easy to make and it’s so rich and savory.

My son and husband ate this over egg noodles but I ate it over cabbage noodles and it was delicious! Other low carb ideas for this beef dinner is to eat it over cauliflower rice, other veggie noodles like zoodles or just eat it as is. You’ll love it because it only takes 30 minutes and has 3.4g net carbs.

If you want to try a couple more low carb skillet dinners, here are a few of my most popular recipes. Like this recipe, you can eat them as is, over cauliflower rice or over veggie noodles.

You really don’t need many ingredients for this beef stroganoff. I started with an inexpensive cut of meat from Aldi pictured below.

They were thin sirloin steaks used for fajitas and they worked great. You can use any kind of beef you want but make sure that you can cut it into thin strips. You can also make keto beef stroganoff with ground beef!

The other ingredients were mushrooms, olive oil, cream cheese, sour cream and Better than Bouillon Beef base. This stuff is awesome. I use the beef and chicken flavors all the time as they are great for soups but also sauces like this one. I HIGHLY recommend you buy some Better than Bouillon bases as they add so much flavor to with many carbs.

I ended up using Daisy brand sour cream because it has half as many carbs as other brands so use that if you want to save carbs.

First thing you want to do is brown the mushrooms. I like mushrooms that have a bit of color on them so saute them with a little butter then add in the thin strips of beef and sprinkle some salt and pepper.

Once the meat starts to brown, scoop all of that mixture out and set aside. To make the sauce, add the Better than Bouillon, water, garlic and cream cheese. Whisk until the cream cheese melts and the sauce comes together.

Then add back the mushrooms and beef, cover and cook for about 10 minutes until your meat is tender. It may take a longer or shorter time depending on the type of beef you use and how small you cut the strips.

Once the beef is tender, take it off the stove and mix in the sour cream and serve.

I made some cabbage noodles for this dish because I thought they would be a bit like egg noodles. They were fantastic for a low carb noodle substitute for this dish.

I just sautéed them in a little oil until they were soft and browned a bit. The cabbage had a nice noodle texture and a bit of sweetness to go with the rich and savory beef stroganoff.

Other veggie noodles to try would be zucchini or turnip noodles. Or you can use cauliflower rice. I ate some leftover the next day as is and it was delicious too so that’s an option as well.

To make the low carb cabbage noodles I simply sliced the cabbage to look like noodles and then sautéed them in a tablespoon of oil with a bit of salt and pepper. I did this while I was cooking the stroganoff. Once the cabbage was translucent and browning a bit it was done.

I used 1 tablespoon of oil and ¼ head of cabbage (approx 2 cups) which made 2 servings. The nutritional information for 1 serving was:
82 cals / 6.8g fat / 5.2g carbs / 2.2g fiber / 1.1g protein = 3g net carbs

• If you use Daisy brand sour cream you can save many carbs.
• Whatever type of beef you use, make sure to cut the beef in to very thin, even strips.
• The sauce is very savory and delicious and the Better than Bouillon is a key component so I highly recommend it. If you don’t have any, you can use bouillon cubes or beef stock but the Better than Bouillon beef base is my favorite.
• You can serve this beef stroganoff over cabbage noodles (my favorite way), zucchini noodles, cauliflower rice or eat it as is. How to make the cabbage noodles and the carb counts are above in the post.
• If you want to make this with ground beef just substitute ground beef for the sirloin strips and make the recipe as is. Or try Maya’s recipe.

My family and I really enjoyed this low carb beef stroganoff dinner. It was easy to make and very tasty.

I enjoyed it with cabbage noodles for a keto dinner and if the rest of your family is not on a low carb diet you can serve it over egg noodles.

The nutritional information for 1 serving using Daisy sour cream but with cabbage is:
423 cals / 18.4g fat / 3.9g carbs / 0.5g fiber / 56.5g protein = 3.4g net carbs

Easy Low Carb Beef Stroganoff

Yield: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

If you are in the mood for a savory but easy low carb beef stroganoff recipe I have one for you. The creamy sauce is simple to make but very rich and creamy. Eat this keto dinner over veggie noodles or cauliflower rice or just eat it as is.

Ingredients

• 1 tablespoon of butter
• 8 oz white mushrooms, sliced (approx 2 cups)
• 1 tablespoon of olive oil
• 1 ½ lbs sirloin steak, thinly sliced strips
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 teaspoons of Better than Bouillon beef base
• 1 cup of hot water
• 2 cloves of garlic, crushed
• 2 tablespoons of cream cheese
• ½ cup of sour cream (use Daisy brand if possible)

Instructions

1. Mix the Better than Bouillon with 1 cup of hot water to make broth.
2. In a large saute pan, melt the better and saute the mushrooms until just browned.
3. Then add in the sliced beef and a tablespoon of oil. Sprinkle with salt and pepper and brown for a few minutes. Then pour in ½ of the broth and saute until all of the beef is browned.
4. Take out the beef and musrooms and set aside. In the pan add the the cream cheese, garlic and the rest of the broth. Whisk until the sauce is smooth and creamy.
5. Add in the beef mixture, mix and cover with a lid. Cook for about 10 - 15 minutes until the beef is tender.
6. Take it off the stove and add in the sour cream and mix well.
7. Eat as is or over veggie noodles or even cauliflower rice.

Notes

The nutritional information for 1 serving based on 4 using Daisy sour cream is:
423 cals / 18.4g fat / 3.9g carbs / 0.5g fiber / 56.5g protein = 3.4g net carbs
(note cabbage noodles not included)

To make the low carb cabbage noodles I simply sliced the cabbage to look like noodles and then sautéed them in a tablespoons of oil with a bit of salt and pepper. I did this while I was cooking the stroganoff. Once the cabbage was translucent and browning a bit it was done.

I use 1 tablespoon of oil and ¼ head of cabbage (approx 2 cups) which made 2 servings. The nutritional information for 1 serving was:
82 cals / 6.8g fat / 5.2g carbs / 2.2g fiber / 1.1g protein = 3g net carbs

RECIPE TIPS & NOTES

• If you use Daisy brand sour cream you can save many carbs.
• Whatever type of beef you use, make sure to cut the beef in to very thin, even strips.
• The sauce is very savory and delicious and the Better than Bouillon is a key component so I highly recommend it. If you don’t have any, you can use bouillon cubes or beef stock but the Better than Bouillon beef base is my favorite.
• You can serve this beef stroganoff over cabbage noodles (my favorite way), zucchini noodles, cauliflower rice or eat it as is.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 

  Jackie's Kitchen Minced Garlic in Water, 8 Ounce

• 

  Better than Bouillon Premium Roasted Beef Base & Roasted Chicken Base 8 ounce Jars (Pack of 2)

Nutrition Information:

Yield: 4Serving Size: 1
Amount Per Serving:Calories: 423

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