Finally, a low carb & keto ground beef stroganoff that your entire family will enjoy!
I am so excited to share this delicious stroganoff recipe with you! Ground beef stroganoff is one of those warm and fuzzy childhood comfort foods that you can eat all year round.
Now that we’re low carb/keto we do have to make some adjustments to our favorite meals.
Growing up we’ve always used cream of mushroom and cream of celery soup, but ever since my family has gone low carb and keto, I’ve decided to make my own sauce.
The best part is that this sauce doesn’t require any thickening agents!
In this post I will be sharing with you the recipe for our favorite low carb and keto ground beef stroganoff.
Ground Beef Stroganoff- Low Carb & Keto
Ground Beef
When creating this recipe, I used the ground beef I had on hand which was 85/15. This means 85% lean meat to 15% fat. You do not need to use the same ratio, nor do you need to purchase grass fed or finished beef. The choice of ground beef you use is totally up to you.
Personally I really love a “meaty” stroganoff. What I mean by that is I used two pounds of meat instead of just one ☺.
If you only have one pound, or you prefer one pound of meat in your stroganoff, then do just that.
After adding your meat to your skillet, next you will add the seasonings and start breaking up the ground beef.
What I used here was a meat chopper. I LOVE THIS THING!! If you don’t have it yet, please get one!
Once meat is browned, remove from pan (with slotted spoon) and set aside.
Stroganoff Veggies
I added all the flavors that were in my childhood stroganoff recipe, like celery, onion and mushrooms, but without all the fillers that you’d normally get from a canned condensed soup.
Because I used an 85/15% meat, I did not feel it was necessary to drain the fat, but I instead used it to cook my veggies.
First up: mushrooms.
You want to cook the mushrooms first for a couple of reasons:
- Mushrooms are like little sponges. Once they release a lot of their liquid they will suck it back up again, but this time with all the fat left over in the pan.
- Mushrooms also need room to cook. I didn’t want to overcrowd the pan with celery and onion, nor did I want to be forced to remove the other veggies just to provide the mushrooms some space.
This next picture shows just how much water is cooked out of the mushrooms.
I add 1/2 tsp salt and 1/2 tsp garlic powder to the mushrooms. It is really important that you season your veggies. We are adding vegetables in stages which means you should be seasoning every stage.
Once a lot of the moisture is released from the mushrooms you will need to turn your heat up just a bit (about medium). Cook for 3-5 minutes.
Next add celery and a pinch of salt and pepper. Stir and top with lid.
Once the celery is cooked down a bit, add thyme, onion, 1/4 tsp salt, and 1 tbsp cumin. The cumin adds a depth of flavor that is fantastic. Stir and cover pan with lid.
Your veggies will give off a lot of steam which collects under the lid. You’ll want this condensation for the next couple of steps.
Final Stretch To Delicious Stroganoff
Periodically check your celery and onion. Once translucent remove 1½ cups of the vegetable mixture and place in a bowl. Once in bowl add 1 cup of half and half and 1½ cups of water (or broth of choice). Water measurement varies based of your preference of a thick or thin sauce.
Before adding your “creamed sauce” back to the pan, you’ll add your ground beef (and any juice that was released)into the pan. Turn heat all the way down and add garlic.
I have always bought fresh, raw garlic, but after finding these beauties I have zero issue with spending a dollar or so more just for the convenience.
Once garlic has softened go ahead and add your creamed sauce and mix well.
After about 5-8 minutes on the lowest heat, test your sauce and decide if you need more salt or pepper.
Now you can turn off your heat and add sour cream. Stir well and serve!
My 16 month old LOVES this stroganoff, so I know that you and your family will too! Serve over cauli rice, broccoli, zoodles, low carb noodles or enjoy as is!
Enjoy!
Ground Beef Stroganoff- Low Carb & Keto
My absolute favorite childhood meal now low carb and keto approved!
Ingredients
- 2 lbs ground beef
- 8 oz yellow onion
- 8 oz celery
- 8 oz baby bella mushrooms
- 3 garlic cloves
- 4 oz sour cream
- 4 oz half and half
- 2 tsp fresh thyme
- 1 tbsp cumin
- 1 tbsp garlic powder for beef, 1/2 tsp garlic powder for mushrooms
- 1 tbsp Worcestershire sauce
- salt and pepper
Instructions
- Prep all your veggies (wash and dice).
- Add ground beef to sauté pan over med high heat.
- Season ground beef with Worcestershire sauce, pepper, salt and garlic powder.
- Once fully cooked remove from pan and place in bowl.
- Now add the sliced mushrooms to the pan with 1/2 tsp salt, 1/2 tsp garlic powder and 1 tbsp cumin.
- When mushrooms release their moisture add celery, turn down heat and cover with lid.
- At around 5 minutes turn heat to lowest setting and add thyme, then onion and another 1/4 tsp salt.
- Place pan lid back on top for 5-8 minutes. Stir occasionally.
- After all veggies are tender, remove 1 ½ cups from pan to a mixing bowl and add half & half.
- Blend your veggies and half & half. If needed add water slowly until you've reached your desired consistency.
- Next add ground beef and garlic cloves to pan.
- As soon as garlic is cooked add your creamed mushroom and veggies.
- Simmer for 10 minutes. During this time taste your sauce. If more seasonings are needed now is the time to do so.
- Turn off heat and add sour cream.
- Top with parmesan cheese or parsley. Or both!
- Enjoy!
Nutrition Information:
Yield: 8Amount Per Serving: Calories: 318Total Fat: 21.2gSaturated Fat: 9.4gCholesterol: 86.3mgSodium: 104mgCarbohydrates: 5.7gNet Carbohydrates: 4.5gFiber: 1.2gSugar: 3.2gProtein: 24.3g
We had this for dinner tonight, it was so flavorful, when I blended the veggies and half and half, I added some chicken stock and a bit more half and half in the end because the two pounds of meat needed to be sausier (probably not a word) added a side veg. It was a hit! Thanks for the recipe 😊