Name: Low-Carb Beef Stroganoff
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Low-Carb
Ingredients: 500 g beef (filet or rump steak), sliced thinly; 2 tbsp olive oil; 1 onion, sliced; 250 g mushrooms, sliced; 2 garlic cloves, minced; 1 tbsp almond flour (or low-carb flour substitute); 200 ml beef broth; 2 tbsp apple cider vinegar; 200 ml sour cream (or low-fat sour cream); 1 tsp Dijon mustard; Salt and pepper to taste; Fresh parsley, chopped for garnish

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Low-Carb Beef Stroganoff: The Comfort Food You Didn’t Know You Needed

Okay, so who doesn’t love a cozy, creamy dish that’s super easy to whip up? Seriously, I’m getting hungry just thinking about it. You ever have one of those days where you just want to dive into a bowl of comfort, but, like, you don’t wanna go full carb bomb? Enter this magical Low-Carb Beef Stroganoff. Yum!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, so here’s the deal. You’ll need some beef — like 500g of filet or rumsteak, sliced into those cute little strips. I mean, don’t stress too much about the cut; it’ll be good no matter what. Grab two tablespoons of olive oil because we’re frying things up, and don’t forget an onion, a big one. Then there’s the star of the show: 250g of mushrooms. I always go for the cremini ones, but whatever floats your boat!

Oh, and 2 cloves of garlic (gotta love that flavor), plus some almond flour for that low-carb situation (or whatever low-carb flour you vibe with). You need 200ml of beef broth, which is like, the lifeblood of this dish, and 2 tablespoons of apple cider vinegar for a zesty kick! Then we’ll have 200ml of heavy cream (or light if you’re feeling fancy), a teaspoon of Dijon mustard, and season that bad boy with salt and pepper. Lastly, sprinkle some fresh parsley on top for color—because we eat with our eyes first, right?

So Here’s Why I Make This Constantly

Alright, let me tell you about the first time I made this. It was a chilly Sunday afternoon, and I was just scrolling through endless food videos (you know the rabbit hole!). I saw this beef stroganoff recipe and thought, “I can do that!” So I threw on my apron, picked up the ingredients, and went to town.

The kitchen smelled amazing — like, I had neighbors knocking on my door asking what was cooking! When I finally sat down to eat, I took that first bite and it was like a warm hug from the inside. And you know what? I was alone, but I felt like I was hosting a dinner party because it tasted that good. Since then, it’s been my go-to for those “I need something comforting” moments. Seriously, it’s a winner every time.

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Alright, so here’s the kicker. When you’re sautéing the mushrooms and onions, don’t rush it! Let those suckers sit and really caramelize. Like, give them time to get all golden and delicious. Seriously, if you try to rush it, you’ll end up with sad, soggy mush. Not cute.

Don’t Mess This Up (My Top Tips)

1. Don’t overcook the beef! Seriously, no one likes tough meat. Just a quick sear and then let it hang out.

2. Check the seasoning at the end. You might want more salt or pepper than you think, so taste as you go!

3. The cream should be added on low heat. If you add it when it’s bubbling away, it might curdle, and nobody wants that drama.

How to Keep Them From Disappearing (Or, How to Store Them)

Okay, if by some miracle you have leftovers (but like, really?), let them cool down and pop them in an airtight container. They’ll stay good in the fridge for about 3-4 days. Just reheat gently on the stove — don’t microwave it unless you want sad, gloopy stroganoff. Trust me.

If You Liked This, You’ll Probably Like These Too

If you’re into this vibe, you might wanna check out my Garlic Butter Shrimp recipe! Or maybe try the Creamy Chicken and Spinach dish — both are super cozy and delicious. You’ll thank me later!

So, what’s your go-to comfort food? I’m always looking for new recipes to obsess over! 🥰

Low-Carb Beef Stroganoff

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Indulge in this creamy, comforting Low-Carb Beef Stroganoff that’s perfect for a weeknight dinner. This dish features tender beef strips sautéed with mushrooms and onions, all enveloped in a rich sauce made with almond flour and sour cream. Pair it with steamed veggies or a fresh salad for a satisfying low-carb meal that the whole family will love.

Author: XXXXX
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: Serves 4
Category: Main
Method: Sautéing
Cuisine: Low-Carb

Ingredients

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500 g beef (filet or rump steak), sliced thinly
2 tbsp olive oil
1 onion, sliced
250 g mushrooms, sliced
2 garlic cloves, minced
1 tbsp almond flour (or low-carb flour substitute)
200 ml beef broth
2 tbsp apple cider vinegar
200 ml sour cream (or low-fat sour cream)
1 tsp Dijon mustard
Salt and pepper to taste
Fresh parsley, chopped for garnish

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Instructions

In a large skillet, heat olive oil over medium heat. Add beef strips and brown for about 3-4 minutes. Remove beef and set aside.
In the same skillet, add sliced onion and mushrooms. Sauté until tender and mushroom liquid evaporates, about 5-7 minutes.
Add minced garlic and cook for an additional minute.
Sprinkle almond flour over the vegetable mixture and stir to coat.
Pour in beef broth and apple cider vinegar, stirring well. Bring to a boil.
Reduce heat, then stir in sour cream and Dijon mustard until combined and slightly thickened.
Return beef to the skillet and cook for another 2-3 minutes until heated through. Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley. Enjoy with steamed vegetables or a green salad.