This Keto Ground Beef Stroganoff is a simple weeknight dinner that's creamy and 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.*Note: See the notes below to make this recipe Paleo.
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!
Watch the whole YouTube video here: YouTube Stroganoff Recipe.Note: The video uses dairy-free options.For Paleo And Dairy-Free:
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 above substitutions and omit the Worcestershire Sauce.