Creamy Low-Carb Beef Stroganoff Skillet (Even Mushroom Haters Might Love It!)
Looking for a cozy, comforting, low-carb dinner idea that’s packed with flavor and perfect for busy weeknights? This Creamy Low-Carb Beef Stroganoff Skillet is rich, savory, and surprisingly simple to make — no noodles required! While it’s especially great for mushroom lovers, I’ve got a fun twist on this recipe that might even win over the mushroom skeptics (like me!).
Mushroom Confession Time...
I’ll be honest — mushrooms have topped my list of “No Thank You” foods for most of my life. I’m not picky about much, but there’s just something about the texture that’s never appealed to me.
But here’s the thing — my husband LOVES mushrooms. And since I love him, I’ve been making an effort to add more of his favorites into our meals. Enter: this hearty, low-carb beef stroganoff skillet — loaded with mushrooms, creamy sauce, and lots of savory goodness. And guess what? I actually liked it. Yep. When paired with tender ground beef, onions, garlic, and that deliciously creamy sauce, the mushrooms totally worked for me.
So whether you’re a mushroom fan or just mushroom-curious, this is a recipe worth trying.
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Equipment Needed
- Large skillet or frying pan
- Cutting board + knife (if slicing your own mushrooms/onions)
- Large pot (if using a two-pot method)
Ingredients
- 2 tablespoons butter
- ½ large onion, diced
- 16 oz Baby Bella mushrooms (pre-sliced for convenience)
- 2 lbs ground beef
- 2 tablespoons minced garlic
- ¼ cup beef broth
- 4 tablespoons soy sauce (Tamari or coconut aminos work too — see notes below)
- ½ cup sour cream
- 6 oz cream cheese
- Salt & pepper, to taste
Low-Carb Tip: Stick with soy sauce or tamari for the most keto-friendly option. Coconut aminos are a great gluten-free alternative but do contain more natural sugars.
How to Make Low-Carb Beef Stroganoff Skillet
1. Saute the veggies:
Heat butter in a large skillet over medium-high heat. Add the diced onions and mushrooms. Saute until soft and fragrant, and most of the moisture from the mushrooms has cooked off (about 7–10 minutes).
2. Set aside:
Transfer the mushroom and onion mixture to a large pot (or set aside in a bowl if you’re using just one pan).
3. Cook the beef:
In the same skillet, add the minced garlic and sauté for 1–2 minutes until fragrant. Then add the ground beef and cook until fully browned, breaking it up with a spoon as it cooks.
4. Combine:
Add the cooked beef to the pot with the mushrooms and onions. Turn the heat to medium-low.
5. Make it creamy:
Add the beef broth, soy sauce, sour cream, and cream cheese. Stir frequently until the cream cheese is melted and the mixture is smooth and creamy.
6. Season & serve:
Add salt and pepper to taste. Serve hot and enjoy!
Storage + Tips
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop or in the microwave. You may need to stir in a splash of broth or water to loosen the sauce.
- Make it one-pot: You can cook everything in a single large skillet or Dutch oven to keep things simple.
- Mushroom swap: Not ready to go full-on mushrooms? Try chopping them smaller or mixing in just half the amount.
- Serving ideas: Serve as-is for a low-carb meal, or spoon it over cauliflower rice, zucchini noodles, or mashed cauliflower.
Why You’ll Love This Low-Carb Stroganoff
- Hearty and filling without the carbs
- Family-friendly with rich, savory flavors
- Easy one-pan option for quick cleanup
- Great make-ahead option for meal prep
Creamy Low-Carb Beef Stroganoff
Ingredients
- 2 tbsp butter
- 1/2 large onion diced
- 16 oz Baby Bella mushrooms sliced
- 2 lbs ground beef
- 2 tbsp minced garlic
- 1/4 cup beef broth
- 4 tbsp soy sauce tamari or coconut aminos also work
- 1/2 cup sour cream
- 6 oz cream cheese softened
- Salt & pepper to taste
Instructions
- Heat butter in a large skillet over medium-high heat.
- Add diced onions and mushrooms. Sauté until soft, fragrant, and most of the moisture has evaporated (about 7-10 minutes).
- Transfer cooked onions and mushrooms to a large pot (or bowl if using one pan).
- In the same skillet, sauté minced garlic for 1-2 minutes until fragrant.
- Add ground beef and cook until fully browned, breaking it up as it cooks.
- Add cooked ground beef to the pot with the onions and mushrooms. Turn the burner to medium-low heat.
- Add beef broth, soy sauce, sour cream, and cream cheese. Stir frequently until everything is melted and creamy.
- Season with salt and pepper to taste.
- Serve hot and enjoy!
Notes
- Ingredient Swaps: Ground turkey or chicken can be used instead of beef. Adjust seasoning if needed.
- Mushroom Options: White button mushrooms can replace Baby Bellas if preferred.
- Low-Carb Sauce Tips: Soy sauce or tamari is best for keto. Coconut aminos are soy-free but slightly higher in carbs and sweeter.
- Cream Cheese Tip: Chop cream cheese into chunks before adding for faster melting.
- Serving Ideas: Great over cauliflower rice, mashed cauliflower, zucchini noodles, or even sautéed cabbage. Non-keto family members can enjoy it over egg noodles or mashed potatoes.
- Meal Prep Friendly: Keeps well in the fridge for up to 4 days. Reheat gently with a splash of broth if needed.
Final Thoughts
Let me know in the comments if you give this recipe a try! Are you a mushroom lover or a reluctant taste-tester like me? Whether you’re cooking this for yourself or to bless a mushroom-loving spouse, I hope this creamy low-carb beef stroganoff skillet becomes a regular in your dinner rotation.
Happy cooking, Mama! 💕
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