Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb beef sirloin or flank, thinly sliced
- 12 oz cremini mushrooms, sliced
- 1 small onion, thinly sliced; 3 garlic cloves, minced
- 3 tbsp butter (plus 1 tbsp for shirataki or 3 tbsp for mash); 1 tbsp olive oil
- 1 cup beef broth; 2 tsp Dijon; 1 tsp Worcestershire; 1/2 tsp smoked paprika
- 3/4 cup full-fat sour cream (room temp); 2 tbsp cream cheese (optional); pinch xanthan gum (optional)
- 2 tbsp chopped parsley; kosher salt and black pepper
- Serve over: 1 large head cauliflower + 1/4 cup heavy cream + 3 tbsp butter, or 2 (8-oz) packs shirataki noodles + 1 tbsp butter
Do This
- 1. Slice beef across the grain (1/4 inch). Pat dry; season with 1 tsp salt and 1/2 tsp pepper.
- 2. Base: Steam cauliflower 8–10 min, then mash with 3 tbsp butter, 1/4 cup cream, salt/pepper; or rinse, boil 2 min, and dry-sauté shirataki 3–4 min, then toss with 1 tbsp butter.
- 3. Heat 1 tbsp butter + 1 tbsp oil in a large skillet over medium-high. Sear beef in 2 batches, 1–2 min/side. Set aside.
- 4. Add 2 tbsp butter; brown mushrooms 5–7 min. Stir in onion 3–4 min, then garlic 30 sec.
- 5. Add broth, Dijon, Worcestershire, paprika; simmer 3–4 min to reduce. Thicken with a pinch of xanthan gum if desired.
- 6. Off heat, stir in sour cream (and cream cheese). Return beef and juices; warm gently. Sprinkle parsley and serve over base.
Why You’ll Love This Recipe
- Classic comfort food made keto-friendly with an ultra-silky sour-cream sauce.
- Two serving options: buttery cauliflower mash or nearly zero-carb shirataki noodles.
- Fast weeknight timing thanks to quick-seared, thin-sliced beef.
- Restaurant-level flavor with simple pantry staples.
Grocery List
- Produce: 1 large head cauliflower, 12 oz cremini mushrooms, 1 small yellow onion, 3 garlic cloves, fresh parsley
- Dairy: Butter, full-fat sour cream, cream cheese (optional), heavy cream
- Pantry: Beef sirloin or flank, beef broth, Dijon mustard, Worcestershire sauce, smoked paprika, olive oil, kosher salt, black pepper, xanthan gum (optional), shirataki noodles (optional)
Full Ingredients
Beef and Sauce
- 1.5 lb beef sirloin, boneless ribeye, or flank, sliced 1/4 inch thick across the grain
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tbsp olive oil
- 3 tbsp unsalted butter, divided
- 12 oz cremini mushrooms, thick-sliced
- 1 small yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1 cup beef broth
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp smoked paprika
- 3/4 cup full-fat sour cream, at room temperature
- 2 tbsp cream cheese, softened (optional, for extra silkiness)
- Pinch xanthan gum (optional, for thickening)
- 2 tbsp fresh parsley, chopped (plus extra for serving)
Option A: Buttery Cauliflower Mash
- 1 large head cauliflower (about 2 lb), cut into florets
- 3 tbsp unsalted butter
- 1/4 cup heavy cream
- 1/2 tsp kosher salt, 1/4 tsp black pepper
Option B: Shirataki “Noodles”
- 2 packages (8 oz each) fettuccine-style shirataki noodles
- 1 tbsp unsalted butter
- 1/4 tsp kosher salt
Step-by-Step Instructions
Step 1: Prep and season the beef
For easiest slicing, place the beef in the freezer for 10–15 minutes to firm up. Slice across the grain into 1/4-inch strips. Pat dry thoroughly with paper towels, then season with 1 tsp kosher salt and 1/2 tsp black pepper. Set the sour cream (and cream cheese, if using) on the counter so they warm toward room temperature; this helps prevent curdling later.
Step 2: Start your base (cauliflower mash or shirataki)
Cauliflower mash: Set a steamer basket over 1 inch of simmering water. Steam florets, covered, until very tender, 8–10 minutes. Drain well, then return to the hot pot for 1–2 minutes to evaporate excess moisture. Mash or blend with 3 tbsp butter and 1/4 cup heavy cream. Season with 1/2 tsp salt and 1/4 tsp pepper; keep warm.
Shirataki: Drain and rinse noodles under cold water for 1 minute. Boil 2 minutes, drain, then dry-sauté in a skillet over medium heat, stirring, until they feel “squeaky” and dry, 3–4 minutes. Toss with 1 tbsp butter and a pinch of salt; set aside.
Step 3: Sear the beef in batches
Heat a large 12-inch skillet over medium-high until very hot (oil shimmering; about 400°F/205°C if using an infrared thermometer). Add 1 tbsp olive oil and 1 tbsp of the butter. Sear beef in two batches, 60–90 seconds per side, just until browned. Do not overcrowd. Transfer to a plate with any juices.
Step 4: Brown the mushrooms and aromatics
Add the remaining 2 tbsp butter to the skillet. Add mushrooms and cook, stirring occasionally, until deeply browned and most moisture has evaporated, 5–7 minutes. Stir in the sliced onion and cook until tender, 3–4 minutes. Add garlic and cook until fragrant, 30 seconds.
Step 5: Build and reduce the sauce
Pour in the beef broth, scraping up browned bits. Stir in Dijon, Worcestershire, and smoked paprika. Bring to a lively simmer and reduce for 3–4 minutes, until the liquid thickens slightly. If you prefer a thicker sauce, sprinkle a tiny pinch of xanthan gum over the surface while whisking constantly; simmer 30 seconds more. A little goes a long way.
Step 6: Finish with sour cream and return the beef
Reduce heat to low or briefly remove the pan from the burner. Stir in the room-temperature sour cream (and cream cheese, if using) until silky-smooth. For extra insurance against curdling, whisk 2 tbsp of the hot pan sauce into the sour cream first, then add back. Return the beef and any accumulated juices; warm gently 1–2 minutes, without boiling. Taste and adjust salt and pepper.
Step 7: Plate and garnish
Spoon stroganoff over warm cauliflower mash or shirataki noodles. Sprinkle with chopped parsley and a few grinds of black pepper. Serve immediately.
Pro Tips
- Slice the beef thinly across the grain for tenderness; partially freezing makes clean cuts easier.
- For great browning, pat beef dry and sear in batches. Crowding = steaming.
- Brown mushrooms well before adding onion; they need time for moisture to evaporate and flavor to develop.
- Temper sour cream with a little hot sauce from the pan to prevent curdling, and never boil the sauce after adding it.
- Use a light hand with xanthan gum; start with a tiny pinch and whisk vigorously.
Variations
- Chicken Stroganoff: Swap in thin-sliced boneless chicken thighs; sear 2–3 minutes per side and proceed with the recipe.
- Meatball Stroganoff: Form 1 lb ground beef with 1 tsp salt and 1/2 tsp pepper into 1-inch meatballs; brown, remove, then continue with mushrooms and sauce.
- Dairy-Free: Use ghee or avocado oil to cook; finish with 1/2 cup coconut cream and 1–2 tbsp unsweetened coconut yogurt in place of sour cream.
Storage & Make-Ahead
Refrigerate stroganoff in an airtight container for up to 4 days. Reheat gently over low heat until warm; avoid boiling after adding sour cream. Cauliflower mash keeps 4 days and freezes well up to 2 months. Shirataki noodles are best fresh but can be reheated in a dry skillet, then tossed with a little butter. For the best freezer option, cook through Step 5 (without sour cream), cool, and freeze up to 2 months. Thaw overnight, reheat, then stir in sour cream just before serving.
Nutrition (per serving)
Approximate for stroganoff only: 620 kcal, 43 g fat, 44 g protein, 6 g net carbs. With cauliflower mash: about 720 kcal, 54 g fat, 45 g protein, 13 g net carbs. With shirataki noodles: about 620 kcal, 43 g fat, 44 g protein, 6 g net carbs. Values vary by beef cut and brands.
