Best 2 Low Carb Beef Stroganoff Recipes

Craving a hearty and flavorful dish that won't derail your low-carb diet? Look no further than our guide to the ultimate low-carb beef stroganoff recipe. Indulge in the classic taste of tender beef, creamy sauce, and sautéed mushrooms, all while keeping your carb intake in check. Our carefully curated recipe offers a delectable balance of protein, healthy fats, and fiber, ensuring a satisfying meal without compromising your health goals. Whether you're a seasoned home cook or just starting your culinary journey, our step-by-step instructions and expert tips will have you whipping up this low-carb masterpiece like a pro. So, gather your ingredients, prepare your kitchen, and let's embark on a culinary adventure to create a lip-smacking low-carb beef stroganoff that will tantalize your taste buds and keep you feeling energized and satisfied.

Here are our top 2 tried and tested recipes!

LOW-CARB BEEF STROGANOFF RECIPE BY TASTY

Low-Carb Beef Stroganoff Recipe by Tasty image

Here's what you need: sirloin steak, kosher salt, pepper, oil, medium white onion, mushroom, beef broth, sour cream, large zucchini, thinly sliced chive

Provided by Joey Firoben

Categories Dinner

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 ½ lb sirloin steak, cut into 1-inch (2 cm) cubes
kosher salt, to taste
pepper, to taste
oil, to taste
1 medium white onion
1 lb mushroom, sliced
1 cup beef broth
½ cup sour cream
1 large zucchini
thinly sliced chive, for garnish

Steps:

In a large bowl, season the sirloin liberally with salt and pepper. Toss to coat.
Heat a bit of oil in a large pot over medium-high heat until shimmering. Place half of the cubed meat in the pan, spacing out to avoid overcrowding. Sear on each side for 1 minute, until well-browned. Transfer the seared beef to a bowl and repeat with the remaining meat.
Reduce the heat to medium. Add the onion, mushrooms, and a pinch of salt. Sauté until all of moisture has been release from the mushrooms and evaporated and the onions have caramelized, about 12 minutes.
Add the beef broth and scrape up any browned bits from the bottom of the pan.
Once the liquid has thickened slightly, mix a few tablespoons of the hot broth with the sour cream in a small bowl--this will temper the sour cream and keep it from curdling. Add the sour cream mixture to the broth and mix until incorporated.
Once the liquid has thickened slightly, add the seasoned sirloin and any juices that have collected in the bowl.
Stir the the contents of the pot until the meat has cooked through, about 5 minutes.
Use a vegetable peeler to slice the zucchini into ribbons.
Heat a drizzle of oil in a medium pan over medium-high heat.
Add the zucchini ribbons and a pinch of salt and toss until the zucchini has wilted slightly, about 1 minute. Immediately transfer the zucchini to serving dishes to stop cooking.
Top the zucchini with the stroganoff and a sprinkle of chives.
Enjoy!

Nutrition Facts : Calories 473 calories, Carbohydrate 26 grams, Fat 27 grams, Fiber 1 gram, Protein 27 grams, Sugar 10 grams

LOW-CARB BEEF STROGANOFF

Low-Carb Beef Stroganoff image

Taken from "The Low-Carb Comfort Food Cookbook." "This is one of the many quick and easy beef recipes that tastes fabulous with minimal effort thanks largely to sour cream. You can fix this meal in less than 30 minutes...The dish is absolutely best if you use beef tenderloin." Wondra is a brand of instant flour, which is a low-protein flour used to thicken sauces (it dissolves well).

Provided by Tarbean

Categories Meat

Time 34m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs beef tenderloin, trimmed well
salt, to taste
pepper, to taste
12 ounces button mushrooms
2 tablespoons coconut oil
1 ounce butter
3/4 cup beef stock or 3/4 cup broth
2 teaspoons Wondra Flour
3/4 cup sour cream
2 tablespoons freshly chopped parsley

Steps:

Pound meat thin. Cut in strips about 1/4" wide and 2" long. Put on a large plate and sprinkle lightly with salt and pepper. If you have time, refrigerate meat for an hour or longer.
Wipe mushroom clean with a damp paper towel. Trim off hard ends of stems.
Heat a large, heavy skillet on medium-high. Add the oil. Quickly brown the meat in the hot oil on both sides, about 2 minutes. Remove meat to a holding plate.
Add the butter to the skillet. Reduce heat to medium-low. Add the mushrooms and cook until tender, about 5 minutes. Add the beef stock and stir to loosen particles on the bottom of the skillet. Add the flour and stir into the broth. Simmer for about 2 minutes on low.
Add meat and the sour cream and heat through. Adjust seasoning, sprinkle with parsley, and serve immediately.

Tips:

Use a quality cut of beef: A good cut of beef will make all the difference in this dish. Look for a cut that is well-marbled and has a good amount of flavor.
Cook the beef in batches: Don't overcrowd the pan when cooking the beef. This will prevent the beef from cooking evenly and will make it tough.
Use a good quality low-carb cooking oil: Not all cooking oils are created equal. Some, like canola oil, are high in carbs. Choose a low-carb oil like avocado oil or olive oil instead.
Don't overcook the mushrooms: Mushrooms are delicate and can easily be overcooked. Cook them just until they are tender, about 5 minutes.
Use a thickener: A thickener will help to create a rich and creamy sauce. You can use a variety of thickeners, such as heavy cream, sour cream, or a cornstarch slurry.
Serve over low-carb noodles or rice: To keep this dish low-carb, serve it over low-carb noodles or rice. There are many different types of low-carb noodles and rice available, so you can find one that you like.

Conclusion:

Low-carb beef stroganoff is a delicious and satisfying dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a low-carb beef stroganoff that is sure to please everyone at the table.