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Recipe from Simpler Savory

The recipe

Low-Carb Beef Stroganoff

Prep
15 min
Cook
20 min
Total
35 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
360

2× the original author values. Recipe yield: 4 servings.

calories
720

3× the original author values. Recipe yield: 4 servings.

calories
1080
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1.25 pounds sirloin steak — thinly sliced against the grain, patted very dry
  • 1 teaspoon kosher salt — divided, to season in layers
  • 0.5 teaspoon black pepper — freshly ground, plus more to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter — divided
  • 8 ounces cremini (baby bella) mushrooms — sliced
  • 1 small yellow onion — thinly sliced
  • 2 cloves garlic — minced
  • 0.75 cup low-sodium beef broth
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce — or coconut aminos
  • 0.75 cup sour cream — full-fat for best texture
  • 0.125 teaspoon xanthan gum — optional, a tiny pinch to thicken; or 1 tbsp cream cheese
  • 1 teaspoon fresh thyme leaves — or 1 tbsp chopped parsley, to finish
  • 4 cups zucchini noodles or cauliflower rice — for serving, low carb options
  • 0.5 teaspoon smoked paprika — optional, for a gentle heat

Instructions

  1. Slice the sirloin thinly against the grain and pat very dry. Season with about half the salt and the black pepper.
  2. Heat a large stainless or cast-iron skillet over high until very hot. Add 1 tablespoon olive oil and 1 tablespoon butter, then lay beef in a single layer. Sear without moving until browned on the edges, 1–2 minutes, then toss and cook just until mostly cooked through. Transfer to a plate and repeat with remaining beef, adding a little oil if needed.
  3. In the same skillet, add the remaining 1 tablespoon butter. Add mushrooms in an even layer and cook undisturbed 2–3 minutes, then stir and continue until deep golden and their liquid cooks off.
  4. Add the sliced onion and a pinch of salt. Cook, stirring, until translucent and lightly caramelized at the edges, 3–4 minutes. Stir in garlic and cook 30 seconds until fragrant.
  5. Pour in beef broth and scrape up browned bits. Let bubble 2 minutes to reduce slightly. Stir in Worcestershire and Dijon.
  6. If you prefer a thicker sauce, sprinkle a tiny pinch of xanthan gum evenly while whisking, or melt in the cream cheese until smooth.
  7. Reduce heat to low. Stir in sour cream until the sauce turns silky and glossy; do not boil after adding.
  8. Slide the seared beef and any accumulated juices back into the pan. Toss to coat and warm through 1–2 minutes.
  9. Stir in fresh thyme or finish with chopped parsley. Taste and season with remaining salt and additional pepper until balanced. Add a pinch of smoked paprika if desired.
  10. Serve immediately over zucchini noodles, cauliflower rice, or sautéed shredded cabbage.

Notes

Cool to barely warm, then store airtight. Refrigerate up to 4 days or freeze up to 2 months (flat portions thaw faster). Reheat gently in a skillet over low heat with a splash of beef broth or water, stirring as it loosens. Avoid boiling after sour cream is added to keep the sauce smooth. If thick, thin with a tablespoon of broth, water, or a splash of cream.

Source: https://simplersavory.com/low-carb-beef-stroganoff/