Keto Beef Stroganoff
This easy keto beef stroganoff combines thinly sliced ribeye, and tender mushrooms and onions in a rich cream sauce!
Servings 6 servings
Calories 301kcal
Equipment
- Cast Iron Skillet
Ingredients
- 1 lb boneless ribeye steak, sliced
- 1/2 tsp pink salt (for seasoning steak)
- 1/4 tsp black pepper (for seasoning steak)
- 2 tbsp avocado oil
- 3 tbsp butter
- 1/2 medium onion, sliced
- 8 oz cremini mushrooms, sliced
- 1 cup beef broth
- 1/2 cup sour cream
US Customary - Metric
Instructions
- Heat a 1 tbsp oil in a large skillet over medium-high heat.
- Season the sliced steak with salt and pepper and place it in the hot skillet, searing on all sides for 1 minute until browned. Sear in batches if necessary/skillet is not big enough to hold all the meat in an even layer.
- Transfer the seared steak to a bowl and set aside.
- Reduce the heat to medium and add the butter. Once melted, add the sliced onion, cooking for 1 minute before adding the sliced mushrooms. Add a pinch of salt and saute for 8-10 minutes, stirring occasionally, until all moisture has been released from the mushrooms and onions are soft and golden.
- Add beef broth and scrape up any browned bits from the bottom of the pan.
- Once the broth has thickened slightly, mix a few tablespoons of hot broth with sour cream in a separate small bowl. Add the mixture to the broth and vegetables and stir to incorporate.
- Taste and season as necessary. Continue to cook and allow the broth to thicken, then add the steak back to the skillet and simmer until warmed and fully cooked through, about 4-5 minutes.
- Serve over blanched zoodles or steamed cauliflower rice and garnish with chopped parsley and freshly cracked black pepper, if desired.
- Serve immediately and enjoy!
- Best stored in an air tight container in the fridge up to 5 days.
Video
Notes
Net Carbs: 2g per serving
Yields: 6 servings
Yields: 6 servings
Nutrition
Calories: 301kcal | Carbohydrates: 3g | Protein: 17g | Fat: 25g | Fiber: 1g