Creamy Low-Carb Beef Stroganoff
This creamy low-carb beef stroganoff skillet is a quick and hearty keto dinner made with ground beef, mushrooms, and a rich sour cream and cream cheese sauce. It’s full of savory flavor and perfect for busy weeknights — even picky eaters might love it!
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.