Who says you can’t enjoy classics like stroganoff while on keto? This keto beef stroganoff recipe will bring this dish back into your low-carb life in a big way. You’re welcome.
How I Made Stroganoff Keto
If you think about the ingredients in traditional beef stroganoff, warning bells should immediately go off in your finely tuned keto-following brain.
Those thick, delicious egg noodles just aren’t going to fly if you want to stay in ketosis. And of course, you do.
So a little creativity is needed to bring this dish to life keto-style. I’ve eaten my share of shirataki noodles in my day, but so often they’ve been the super skinny spaghetti kind.
That’ll work, but to really recreate this recipe properly, see if you can find fettuccine shirataki noodles. They’ve got thicker strands, and you’ll appreciate the similarity to the real deal.
Stroganoff is also typically prepared with a thick, gravy-like sauce. Recipes vary, but many of them are not keto-friendly.
Some add flour, which is an obvious no. Carbs for days. Others add cream of mushroom soup to thicken. Use this, and you’re looking at carbs, sinister oils (canola and soybean) and other mysterious ingredients. Pass.
Instead, I used a bit of mustard and coconut cream to thicken the sauce. It’s got a beef broth base, so it’s identical to “regular” stroganoff in that regard.
Tamari sauce is used instead of Worcestershire sauce, which often contains gluten. Just make sure you purchase gluten-free tamari sauce so you’re not making an ingredient swap for nothing.
What Stays the Same
The delicious beef you know and love is still the star in this dinner. Select your meat carefully and keep a watchful eye on it as it cooks.
As I mentioned earlier, beef broth is still OK for your keto diet, so I kept that the same too.
Finally, mushrooms are a staple in stroganoff, and there is no reason to leave them out for this recipe.
The onion is also fairly standard, and adds to the nice savory flavor of this dish. When you smell the hearty beef and sauce cooking, you just know you’re going to be in for a treat.
This is warm comfort food at its best. It’ll leave you satisfied and able to focus on whatever is up next – no grumbling tummies after this meal!
- 2 7-oz (392 g) packs of shirataki noodles, fettuccine
- 2 beef steaks (400 g)
- salt and freshly ground black pepper
- 3 Tablespoons (45 ml) of coconut oil
- 1 medium onion (110 g), peeled and finely sliced
- 2 garlic cloves (6 g), peeled and finely chopped
- 11 white button mushrooms (110 g), sliced
- 1 Tablespoon (15 ml) of gluten-free tamari sauce or coconut aminos
- 1 cup (240 ml) of beef broth
- 1 Tablespoon (15 ml) of Dijon mustard
- 1/4 cup (60 ml) of coconut cream (from the top of a can of coconut milk)
- 1/4 cup (4 g) of fresh parsley, finely chopped
- Keep a pot of water simmering on the stove. Rinse the shirataki noodles under cold water, then keep warm in the pot.
- Pat the steaks dry and season all sides with salt and freshly ground black pepper.
- Heat two tablespoons of coconut oil in a large pan and cook the steaks until browned on both sides. Remove the steaks from the pan and set aside to rest.
- In the same pan, add another tablespoon of coconut oil and the onions. Cook over moderate heat until the onions have softened. Add the garlic and mushrooms and cook until the mushrooms have caramelized.
- Pour the tamari and beef broth in the pan. Lower the heat and cook until the beef broth reduces to a quarter of the amount. Then stir in the mustard and coconut cream to thicken the sauce.
- Slice the steaks into strips and add to the mixture to warm through.
- Drain the shirataki noodles and divide between two bowls. Spoon over the beef strips and sauce. Top with chopped parsley.
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 7 g
- Calories: 823
- Sugar: 4 g
- Fat: 70 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 36 g