Originating in Russia in the mid 19th century, beef stroganoff has continued to be a family favorite.
With its tender chunks of beef coated in a luscious creamy sauce and served over a bed of keto friendly noodles, it’s no wonder beef stroganoff is such a hit. With all that flavor, you might assume it’s a complicated dish, but it’s actually quite the opposite.
This from scratch recipe can be made in well under an hour and with only 20 minutes of hands-on time, since it’s really all about the simmer. The key to transforming the beef into succulent morsels of mouthwatering meat is the gentle simmer.
So when you want to impress the family, but don’t have all day to do it, this one’s a guaranteed hit.
It’s important to create a slurry with the cream cheese and heavy cream, so the mixture will blend in with the meat in the skillet without forming lumps. Bringing everything to a low boil thickens the dish and cooking it for a bit cooks away any raw taste.
A hearty dash of Worcestershire sauce really enhances this dish. It’s a condiment that offers a rich, savory flavor to meat dishes. It’s one of my favorite sauces to use.
Sautéing the mushrooms onions and garlic( aromatics) really help to find their taste and also take the pungent edge off and allow them to develop a natural sweetness.
I used white button mushrooms, they are delicious and creamy sauces, and are easy to find… But for a different flavor, try shiitakes, or baby Portobello.
Types of stroganoff meat:
Boneless ribeye(or chuck eye):
This is the most tender of the steaks, it can be a bit costly so it would be more of a splurge, but it does provide the most succulent beef stroganoff with the marbling making it flavor some. The fat content is what keeps this beef mouthwatering and it will result in a high level of tenderness.
This cut is tender and tasty, you definitely want to try for the tips and not your regular sirloin… If you overcook it it can lead to some seriously tough steak.
Beef chuck boneless ribs:
This was the cut recommended to me by the butcher that I spoke to. All I had to do was cut off the ends and cut it into strips… It cooked up well and was not chewy or fibrous.
What are zoodles?
If you have ever wondered what are zoodles, and why zoodles are so incredibly healthy – read on.
The word “zoodles” is a contraction of “zucchini noodles” – long thin strips of zucchini that resemble pasta noodles. I have tried to find out who first coined the phrase and have not been able to – but zoodle recipes are all over the internet now!
We like using a handheld spiralizer, we have one listed in our amazon favorites. They are under 10.00 and we use it all the time!
The reason they are so great, is they help you maintain your low carb lifestyle, while still enjoying the mouth feel of pasta shapes.
To make zoodles, just wash and trim the ends of your zucchini. Place the zucchini between the spiked handle end of the blade, then turn the handle and wonderful ribbons of zoodles will appear.
One final secret tip:
The secret is tenderizing the meat. It’s called velveting beef.
- Sprinkle 3/4 tsp baking soda (bi-carbonate soda) on 250g / 8oz sliced economical beef cuts
- Toss with fingers, leave for 30 minutes
- Rinse, pat off excess water
- Proceed with recipe. It can be marinated with wet or dry seasonings, or cooked plain. The beef(also works with pork and chicken) will be really tender and soft, “velvet’ like. Just like in stir fries made by your favorite Asian restaurant!
CJ’S FOLLOW-UP TASTE TEST:
So I always get reminded by people of how lucky I am to have Sarah (and that is true), and all of the delicious Keto foods (also true). I am very lucky to have a wife that is awesome and works so hard to prepare dishes weekly to help other people have success on Keto. We’ve talked about making this dish for a while, I vaguely remember somewhere in my life having beef Stroganoff but with noodles which is traditional. This was a easy to make dish that your whole family will enjoy keto or not. We hope this recipe finds you doing well. Keto is not hard, you can do this and have success! Please share, like, post, pin…if we’ve ever helped you find success help us by passing this and our content along–Thank you.
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Here is a companion blog post to get the best results from our Keto Quick Start Guide
Keto Bowl-licking Beef Stroganoff
- Cube steak and sear until browned. Set aside.
- Melt butter in large skillet or Dutch oven. Sauté mushrooms and onion until tender.
- Add seasonings, broth, mustard and Worcestershire sauce. Whisk in cream cheese and sour cream until combined.
- Return steak to pan. Simmer 20 minutes or longer. Sauce will thicken as it stands.
- Serve over zucchini noodles or cauliflower rice if desired.
CJSKETOKITCHEN RECIPE SPOTLIGHT
In this section we try and highlight other recipes that might interest you. This week we decided to highlight another very popular and easy to make recipe:
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