This Keto Ground Beef Stroganoff is a simple weeknight dinner that's creamy, hearty, and tastes like you spent all day in the kitchen! And with a few simple swaps, it can also be made dairy-free, paleo, and whole30.
This easy Low-Carb Beef Stroganoff is made with ground beef, requires minimal prep, and comes together quickly!
I've been making this recipe for many years now, and every time I make it, I wonder why I don't make it more often!
❤️ Why You'll Love This Keto Beef Stroganoff: 1) Quick & Easy To Make. 2) Filling & Hearty. 3) Comes together in only 30 minutes. 4) Uses common ingredients. 5) Stores well. 6) It is keto and low-carb and can easily be made dairy-free, paleo, and whole30.
Or if you're looking for more dinner recipes, I think you'll love this keto chicken piccata, spaghetti squash carbonara, and keto meat sauce recipe!
Or this Whole30 Slow Cooker Butter Chicken from Thyme & Joy looks pretty yummy, too!
Ingredients
Here are the simple ingredients:
- Avocado Oil Or Preferred Oil: For browning the beef.
- Beef: While stroganoff can use different cuts of beef, this recipe uses ground beef.
- Butter: Used to saute the onion and mushrooms. Adds richness and flavor.
- Onion & Mushrooms: Traditional veggies in beef stroganoff.
- Garlic: For yummy, garlicky flavor!
- Beef Broth: Thins the recipe and adds flavor.
- Sour Cream: Makes the recipe thick and creamy and adds a slight tang.
- Xanthan Gum: Used as a thickener.
- Oil Or Melted Butter: This mixes with the xanthan gum so it doesn't clump.
- Salt, Pepper, And Garlic Powder: Seasonings
- Prepared Yellow Mustard: Adds flavor and tang.
- Worchestershire Sauce - Adds a smokey depth of flavor
Frequently asked questions
Traditional beef stroganoff is made with tender cuts of steak that cook quickly, such as sirloin, ribeye, or tenderloin. However, in this recipe, we are using ground beef!
Beef stroganoff sauce is usually low-carb, coming in less than ten carbs per serving. However, it's usually thickened with flour, making it not gluten-free, and served over egg noodles, making it not keto-friendly. This recipe is thickened with xanthan gum, which is gluten-free and keto, and served over gluten-free keto noodles!
🔪Easy instructions
Step #1: In a large pot or skillet, brown a pound of ground beef and set it aside.
Step #2: In the same pot or skillet, add some butter, onion, and mushrooms.
Use a wooden spoon to break the mushrooms into small pieces as they cook. Cook for 3-5 minutes or until the veggies are soft.
Step #3: Add a teaspoon of minced garlic and cook until it's nice and fragrant, around 30 seconds, then stir in some beef broth.
Step #4: Bring the mixture to a boil. Once it starts boiling, stir in a mixture of xanthan gum and oil or melted butter to thicken.
💭 Top Tip: Always mix xanthan gum with a small amount of oil or melted butter to keep it from clumping.
Step #5: Once thickened, remove from heat and stir in sour cream, salt, pepper, garlic powder, prepared yellow mustard, and Worcestershire Sauce.
Serving suggestions
I like to serve my ground beef keto stroganoff with low-carb noodles or rice with some almond flour dinner rolls and a side salad with either sugar-free ranch or keto balsamic vinaigrette.
Here are some of my favorite keto noodle and rice alternatives:
- Cauliflower Rice
- Spaghetti Squash
- Zucchini Noodles
- Hearts Of Palm Linguine Pasta (my new favorite!)
Storage
- Store: Keep covered in the fridge for 3 to 5 days.
- Freeze: Freeze for up to 3 months. However, it is best to freeze before adding the sour cream, as the sour cream can cause the sauce to separate when reheating.
- Reheat: If frozen, allow to thaw overnight in the fridge. Then, reheat in a hot skillet on the stove. If you haven't added the sour cream, add it at the end of heating the sauce.
Substitutions and variations
Here are the substitutions to make dairy-free paleo beef stroganoff:
- Replace the sour cream with ¾ cup of coconut cream and 1 ½ teaspoons of apple cider vinegar. For coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream. I recommend Thai Kitchen, Sprouts, or Native Forest brands. Other brands may lend an aftertaste or not separate as well.
- Replace the butter with dairy-free butter or ghee.
- Instead of xanthan gum mixed with oil, thicken the low-carb stroganoff with one tablespoon of arrowroot or tapioca flour mixed with two tablespoons of cold water.
For Whole30, use the substitutions above and omit the Worcestershire Sauce.
Top Tips
- My favorite way to eat this keto hamburger stroganoff is with Hearts Of Palm Linguine Pasta, but serve it with any low-carb noodles you prefer, or even plain with a side salad or veggie!
- Add more sour cream to thicken or more beef broth to thin.
- Be sure to taste the sauce and adjust the seasonings as needed. If it tastes "flat," you need to add more salt!
If you’ve tried this Low-Carb Paleo Beef Stroganoff or any other recipe on the blog, please let me know in the comments below!
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📖 Recipe
Keto Ground Beef Stroganoff (Paleo)
Ingredients
- 2 Tablespoon Avocado Oil - or preferred oil
- 1 Pound Beef - I prefer organic and grass-fed
- 3 Tablespoon Butter or Ghee
- ½ Medium Onion - finely chopped
- 8 Oz. Mushrooms - roughly chopped
- 1 teaspoon Garlic - minced
- 1 Cup Beef Broth
- ½ teaspoon Xanthan Gum
- ½ teaspoon Prefered Oil Or Melted Butter
- ¾ Cup Sour Cream
- Salt - to taste (about 1 to 1 ½ tsp.)
- Pepper - to taste (about ¼ to ½ tsp.)
- 1 teaspoon Prepared Mustard
- 1 teaspoon Worchestershire Sauce - optional, adds a smokey depth of flavor
- ¼ teaspoon Garlic Powder
Keto Noodle Options:
Instructions
- Heat avocado oil in a large pot or skillet over medium-high heat. Add the beef and brown. Drain off fat if desired and set aside.
- Using the same skillet, add the butter, onion, and mushrooms. If the mushrooms are large use a wooden spoon to chop 'em up a bit. Cook until veggies are soft, about 3-5 minutes.
- Add the garlic and stir until fragrant, about 30 seconds. Stir in the beef broth and bring mixture to a boil.
- In a small bowl, mix the xanthan gum and oil or melted butter. When the mixture reaches a boil, add the xanthan gum mixture and stir constantly until thickened, about 2 - 3 minutes.
- Remove from heat and stir in the sour cream until melted. If it has trouble melting, place it on top of the burner you were using (that's now off) and stir until it completely melts. Add the beef, salt, pepper, garlic powder, and mustard. Taste and adjust seasonings to your liking. If it tastes "flat", you need more salt!
- Serve over zucchini noodles, hearts of palm noodles, or spaghetti squash.
Add Your Own Notes
Video
Notes
- Replace the sour cream with ¾ cup of coconut cream and 1 ½ teaspoons of apple cider vinegar. For coconut cream, place a can of full-fat canned coconut milk in the fridge for 24 hours. Then, scoop out the coagulated cream. I recommend Thai Kitchen, Sprouts, or Native Forest brands. Other brands may lend an aftertaste or not separate as well.
- Replace the butter with dairy-free butter or ghee.
- Instead of xanthan gum mixed with oil, thicken the low-carb stroganoff with one tablespoon of arrowroot or tapioca flour mixed with two tablespoons of cold water.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Pamela Owens says
Great easy recipe! I loved the addition of Worchestershire Sauce. Yum
Cassidy says
Oh, thank you SO much!! I'm happy you liked it 😀
XO,
Cassidy
Sharla says
Loved loved loved this recipe....even a picky 9 year old who was never open to mushrooms before lol. It can be challenging to eat dairy free, low carb, and clean ingredients so thank you so much for this recipe. Its nice being able to still enjoy comfort foods such as beef stroganoff..Definitely a keeper. 😊
Cassidy Stauffer says
Oh YAAAYYY! I'm so happy you and even your 9-year-old liked it 😀
XO,
Cassidy
Janeece Vanwinkle says
Fabulous! Went over well with all 8 of us. Thank you Cassidy!
Christine says
Oh my goodness! This is so delicious. I will definitely be making this every week.
My 3 kids even gobbled it down without complaining, and that is a big plus! Come to think of it, my kids have never complained about your dinner recipes, and I have made several now. You are my favorite blogger now for healthy low carb recipes. I like how you can make a recipe super yummy without adding all the cheese. Thank you for another wonderful recipe.
Cassidy Stauffer says
Thank you SO much, this makes my day!! I'm so happy you like my recipes😍
XO,
Cassidy
Rebecca says
SO GOOD!! I made it tonight and served it over cauliflower rice. I think this is better than my "Pre Keto" stroganoff! I didn't add the apple cider vinegar because I thought it had enough tang from the mustard and Worcestershire sauce. I also couldn't find where my mushrooms went so I used cut up zucchinis. I also sautéed my onion with my hamburger. SO amazing! Got lots leftover for lunch tomorrow. Thank you!!
Cassidy Stauffer says
Oh YAY thank you, this makes me so happy!!! I'll have to try it with zucchini - sounds yummy😍
XO,
Cassidy
CC says
I’m sorry but this was not good. I don’t mean to be rude, but I just didn’t not enjoy this. I’m actually upset I used so much beef for this because I could not eat it and I followed the exact recipe.
Cassidy Stauffer says
I'm so sorry you didn't like this CC!!!
I've made this for years for many different people and everyone always loves it! I'm sorry it didn't work for you.
-Cassidy
Kelly says
AMAZING!!!
Cassidy Stauffer says
Oh my goodness, THANK YOU Kelly!!! I'm so happy you liked it 😍
-Cassidy
Noelle says
This recipe is amazing, thank you!!
jenna | the urben life says
This sounds amazing!! I've never made beef stroganoff but I love that this is dairy-free 🙂 I'll be trying this soon!