Between Thanksgiving and Christmas, I tend to get into a cooking rut. I don’t feel like spending much time in the kitchen and just want something quick. This Keto Beef Stroganoff is pretty easy to throw together and you don’t have to stand in front of the stove for long. I use spaghetti squash to serve this on, so the longest cooking time I had was just waiting for it to bake. It’s really good over zoodles or cauliflower rice as well!

Just a note, Worcestershire sauce can be difficult to find without sugar. If you can’t, and don’t want to use the regular stuff, you can sub out the sauce. I would start with 1 tablespoon of coconut aminos and 1 teaspoon lemon juice. The coconut aminos helps give you that umami flavor the Worcestershire does. You might need a little more salt as well. Between the beef, onions, and mushrooms it should have plenty of flavor anyways if you want to omit it altogether.

Ingredients

• 1 lb. ground beef, I used 85/15
• 1 medium onion, diced
• 2 cloves garlic, diced
• 10oz mushrooms, sliced
• 1 cup beef stock
• 1.5 cups sour cream
• 2 tablespoons butter
• 2.5 tablespoons Worcestershire sauce
• 1.5 teaspoons salt
• ¼ teaspoon nutmeg

Directions

If you haven’t already, dice your mushrooms, onion and garlic.

Brown your ground beef in the pan and set aside.

Add your butter to the pan and let it melt. Throw your onions in the pan and sauté until they start to turn translucent, then add the mushrooms and cook for 6-9 minutes until they are cooked all the way through. Add your Worcestershire sauce, beef stock, salt and nutmeg.

Let the mixture simmer for about 5 minutes, while stirring, to combine flavors. Turn off the heat and stir in the sour cream.

At this point I taste it and see if it needs any more salt or Worcestershire sauce. Then serve over your favorite keto noodle substitute!

Keto Beef Stroganoff

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Ingredients

• 1 lb. ground beef, I used 85/15
• 1 medium onion, diced
• 2 cloves garlic, diced
• 10oz mushrooms, sliced
• 1 cup beef stock
• 1.5 cups sour cream
• 2 tablespoons butter
• 2.5 tablespoons Worcestershire sauce
• 1.5 teaspoons salt
• ¼ teaspoon nutmeg

Instructions

If you haven’t already, dice your mushrooms, onion and garlic.

Brown your ground beef in the pan and set aside.

Add your butter to the pan and let it melt. Throw your onions in the pan and sauté until they start to turn translucent, then add the mushrooms and cook for 6-9 minutes until they are cooked all the way through. Add your Worcestershire sauce, beef stock, salt and nutmeg.

Let the mixture simmer for about 5 minutes, while stirring, to combine flavors. Turn off the heat and stir in the sour cream.

At this point I taste it and see if it needs any more salt or Worcestershire sauce. Then serve over your favorite keto noodle substitute!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Swanson Organic Beef Stock, 32 oz. Cartons (Pack of 12)
• 
  Kerrygold Pure Irish Butter, Salted, 32 oz (Four, 8 oz Bars)

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 464Total Fat: 34gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 134mgSodium: 956mgCarbohydrates: 11gFiber: 2gSugar: 6gProtein: 29g

The nutrition information for this recipe is an approximate total per serving. Please double check the nutrition information for your exact ingredients and brands for more precise nutrition information.

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Looking for more keto beefy recipes? Check out my Mississippi Pot Roast recipe here!