Keto Beef Stroganoff Recipe – Fast or Slow
This Keto Beef Stroganoff Recipe is filled with the most amazing tender pieces of beef in a creamy mushroom sauce. It can be made fast or slow - meaning it can be finished in 30 minutes for a quick weeknight meal, or slow cooked to perfection. I also give Instant pot instructions.
Keto Beef Stroganoff
I have been making this beef stroganoff recipe for at least 15 years. It was one of the first recipes I learned to make when I was on my own and I wanted to impress my boyfriend (now husband)...it's a winner because now it's his favorite dinner! The way I make it now is very similar to back then, just the thickener is changed to something more keto friendly.
I prefer to make my low-carb beef stroganoff low and slow with bite sized pieces of stew meat, over the traditional more tender cuts (like sirloin or ribeye) that are briefly seared. The price difference between the two cuts of beef is quite large, with the stew meat or beef chuck roast being almost half the price of sirloin steak! Nevertheless, I will provide slow and fast instructions so you can make keto beef stroganoff your favorite way.
Ingredients needed
Here is everything you need for keto beef stroganoff (the printable recipe card is toward the bottom of this page):
For slow beef stroganoff: beef stew meat or a boneless chuck roast cut into smaller pieces (both from the same part of the cow, just paying more for less work and the fat has been trimmed). Stew meat is usually packaged in too big of chunks for me, so I cut it smaller for faster cooking (1 hour as opposed to 2) and it's easier to eat. I do the same in my Keto Beef Stew.
If you're having trouble finding a whole boneless chuck roast small enough (they are usually 2-3 pounds), you can freeze the extra for another dish.
For the 30 minute version: a tender boneless steak cut into thin strips against the grain, such as top sirloin steak, ribeye, or filet mignon.
All other ingredients in this recipe will be the same whether cooking fast or slow.
High heat oil: to sear the beef. I'm an avocado oil fan, but both olive oil or canola oil work as well. You want to avoid using butter for this step as it will burn.
Butter: to cook the vegetables. Mushrooms and onion cooked in butter is a feast for the nose. You should smell my Keto Cream of Mushroom Soup while it's cooking!
Vegetables: diced onion, minced garlic, and sliced fresh mushrooms. The mushrooms are cremini, but also known as baby Bella mushrooms.
Beef stock or broth: whichever you prefer. I prefer to use a beef broth concentrate for ease. You could also use bone broth.
Flavorings for the sauce: dijon mustard adds tang to the rich and creamy sauce and Worcestershire provides umami.
Xanthan gum: My thickener of choice for keto. Alternatives would be cornstarch (adds less than 2 g carbs per serving). Make a cornstarch slurry with 1 tablespoon of cornstarch mixed with 1 tablespoon of water. Stir into the sauce and allow to thicken before deciding to add more.
Sour cream: use full-fat sour cream for the ultimate comfort food. A thick heavy cream could be used as an alternative (like in my Keto Chicken Stroganoff) as well as softened cream cheese or greek yogurt, but the flavor will be slightly different.
How to make keto beef stroganoff
The steps for fast or slow beef stroganoff are very similar. The only difference is we do not need to let the tender steak strips cook for an hour like the stew meat. Here's how to do it all with step-by-step photos!
- Brown the beef: As you can see above, the stew meat has been cooked at medium-high to high heat to get a nice browned crust for extra flavor. We do the same treatment with stew meat and the thinly sliced steak. Be sure to not overcrowd the pan while searing.
- Sauté the vegetables: After the meat is seared, remove it from the pan. Add the butter and the vegetables and cook them until they are soft. This takes about 8 minutes over medium heat.
- Sauce it up: Now's time to add the Worcestershire, dijon, and beef broth.
- For slow: Add the stew beef to the pot, bring to a simmer, cover, and cook for 1 hour to tenderize the beef, then thicken the sauce.
- For fast: Thicken the sauce, then add the thin steak back to the pan.
- Temper the sour cream: If the sour cream isn't tempered, it could break (separate) when being added to the hot sauce. Put the sour cream in a small bowl and spoon about a half cup (100ml) of the sauce with it.
- Stir in the sour cream and serve.
Slow cooker or Instant pot beef stroganoff recipe
This keto beef stroganoff is easily converted to a slow cooker or Instant pot recipe.
- Crock pot beef stroganoff: on step 2 above, transfer the vegetables to the slow cooker after they are tender, then add the broth, Worcestershire, dijon and cooked beef to the pot. Cook on low for 8 hours or high for 4 hours. Thicken the sauce, then continue with the rest of the steps as stated above.
- Instant Pot Pressure Cooker: Follow the steps exactly as above, but sauté directly in the instant pot on high sauté. On step 3 when the beef is added to the sauce, cook on high pressure for 15 minutes, then release the pressure via "quick release." Thicken the sauce, then temper the sour cream before adding.
Serving and storage
Serve this easy keto beef stroganoff with cauliflower rice, keto mashed cauliflower, or zucchini noodles as low-carb pasta for people following a keto diet. Others may want mashed potatoes or a bed of egg noodles.
Meal prep: Double the recipe, or make 2 batches for a great meal prep recipe.
Store leftovers in the refrigerator in an airtight container for up to 4 days.
Freezing: Allow the beef stroganoff to cool before freezing and then store in an airtight container. It can be frozen for up to 3 months. The night before you want to serve it, defrost in the refrigerator overnight and reheat on the stove top.
This is a one-pot meal the whole family will love, keto or not. It's really easy to accommodate for those wanting to eat low-carb, or for those who aren't! If you're in the same boat as me, your family may enjoy my collection of quick weeknight meals. Most are going to be perfect for families who have low carb and non low carb mouths to feed.
Recipe Card
- 2 1/2 tbsp Avacado or olive oil (divided)
- 1 lb beef for stew or chuck roast, cut into bite sized pieces (or thinly sliced steak (note 1))
- Salt and Pepper
- 2 tbsp butter (unsalted or salted)
- 1/2 cup diced onion (white or yellow)
- 1 clove garlic, minced
- 8 oz Baby bella mushrooms, (sliced)
- 1 tbsp Worcestershire sauce
- 1 tsp dijon mustard
- 2 cup beef broth, (stock or bone broth)
- 1/2 tsp Xanthan gum (Note 2)
- 1/2 cup Sour cream (Note 3)
- Sear the beef: Heat a large pot over medium-high heat. Add 2 tablespoons (28g) of oil to the pot. When the oil starts to shimmer, add only ½ of the beef to not overcrowd the pan (stew meat or steak). Season with salt and pepper and sear on all sides until a brown crust forms, about 4-5 minutes. Note: If your pan doesn't seem hot enough, increase to high heat. Remove from the pot to a plate and continue with the rest of the beef. Set aside.
- Reduce the heat to medium and add the butter, diced onion, garlic, and mushrooms. Season with salt and pepper. Cook, stirring occasionally, until the mushrooms are soft, about 8 minutes. Stir in the Worcestershire sauce, dijon mustard, and beef broth.
- For slow on the stove top (see notes for slow cooker or Instant pot instructions): Stir in the seared stew meat with any accumulated juices to the pot. Scrape any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil, then reduce to a simmer. Cover with a lid and let simmer for 1 hour, stirring occasionally, or until the stew meat is tender.
- For fast: Thicken the sauce, then add the steak back to the pot. Proceed with adding the sour cream and serving.
- Thickening the sauce: In a small bowl, combine the remaining ½ tablespoon (7g) of oil with the Xanthan gum (this prevents clumping). Stir into the stroganoff and continue to simmer for a few minutes more to thicken. Note: the sauce will continue to thicken with the addition of the sour cream and as it cools. See notes for an alternative thickener.
- Temper the sour cream before adding: Before adding the sour cream, it needs to be tempered so it doesn't break. In a small bowl, combine the sour cream with about ½ cup (100ml) of the hot broth from the pot. Stir well, then stir it into the stroganoff. Season the stroganoff with salt and pepper to taste. Remove from the heat and serve.
Servings 4
- Amount Per Serving
- Calories 475kcal
- % Daily Value *
- Total Fat 38g59%
- Total Carbohydrate 6g2%
- Dietary Fiber 1g4%
- Protein 26g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Beef: The stew meat usually comes in 1 to 2 inch chunks, but I like to cut it even smaller so it cooks more quickly. You could also buy a beef chuck roast (cheaper price per pound) and cut it yourself. Use thinly sliced (against the grain) top sirloin, ribeye, or filet mignon for a fast preparation.
- Xanthan gum alternative: Make a slurry with 1 tablespoon (8g) of cornstarch mixed with 1 tablespoon of water. Stir into the sauce and allow to thicken before deciding to add more. The addition of 1 tablespoon cornstarch adds less than 2 carbs per serving.
- Sour cream: use full-fat sour cream for the ultimate comfort food. A thick heavy cream could be used as an alternative as well as softened cream cheese or greek yogurt, but the flavor will be slightly different.
- Make it lighter: Using light sour cream, 1 tablespoon of butter instead of 2, and 1.5 tablespoons of oil instead of 2.5 will bring the calories per serving down to 390, and the fat down to 29 grams. Carbs and protein remain the same.
- Serving: Traditionally this is served with buttered egg noodles, mashed potatoes, rice or French fries. For serving keto beef stroganoff, I would recommend zucchini noodles, cauliflower mash, or spaghetti squash.
- Storage: Store leftovers in the refrigerator in an airtight container for up to 4 days.
- Freezing: Allow the keto beef stroganoff to cool before freezing it in an airtight container. It can be frozen for up to 3 months. When you’re ready to eat, defrost in the refrigerator overnight and reheat on the stove top.
- Slow cooking: on step 2 above, transfer the vegetables to the slow cooker after they are tender, then add the broth, Worcestershire, dijon and stew meat to the pot. Cook on low for 8 hours or high for 4 hours. Thicken the sauce, then continue with the rest of the steps as stated above.
- Instant Pot: Follow the steps exactly as above, but sauté the meat directly in the instant pot on high sauté. On step 3 when the beef is added to the sauce, cook on high pressure for 15 minutes, then release the pressure via "quick release." Thicken the sauce, then temper the sour cream and add to the sauce.
Hi, I’m Esther, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I currently live in New York with my family. Loves travelling, sharing new recipes, and spending time with my family.