Low Carb Beef Stroganoff. Beef Stroganoff would normally call for about equal amounts of beef, mushrooms, and onions but since onions are kind of on the high carby side of things, I have increased the mushrooms and decreased the onions and if you are a connoisseur of stroganoff you won’t know the difference. This is quite good served over Spaetzle as a noodle base if you think you need one and otherwise, low carb beef stroganoff is so good it can very simply be served all by itself with a simple salad.
Any good beef can be used. I used a flatiron steak the first time and the next time with the tail end of a beef tenderloin and have used top sirloin many times over the years.
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- 1 Lb Good Top Sirloin About ½" Thick (Room Temperature)
- 1 Lb Sliced Button Mushrooms
- 1 Medium Large Dice Onion
- 4 T Butter (Divided)
- 1 C Sour Cream (Divided)
- 2 T Chives (I Use Dried)
- Salt & Pepper
- Slice top sirloin into thin strips. (about ⅛") and sauté in browning 1 T butter. Lightly salt & pepper. Set aside in bowl.
- Slice and sauté mushrooms in 2 T browning butter. Lightly salt & pepper. Add to beef.
- Sauté onions in 1 T butter. Lightly salt & pepper. Add to beef & mushrooms.
- Add slightly warmed ¾ C sour cream & 1 T chives and lightly mix all.
- Top with 1 T sour cream & sprinkle with remaining chives.
- 4 Servings
- 502 Calories, 27.5g Protein, 38.4g Fat, 8.0g Carbs, 2.0g Fiber, 6.0 Net Carbs
- It is much easier to slice meat that is partially frozen and/but to fry it quickly it still needs to be room temperature.
- Serve with a salad and dinner done.