Best 2 Low Carb Beef Stroganoff Recipes

**Discover a Culinary Symphony: Low-Carb Beef Stroganoff Delights**

Indulge in a culinary masterpiece that harmonizes delectable flavors with a health-conscious approach – our low-carb beef stroganoff. This classic dish, reinvented with a modern twist, tantalizes taste buds without compromising your dietary goals. Savor the tender beef enveloped in a luscious, creamy sauce, complemented by a symphony of sautéed mushrooms, onions, and a medley of aromatic herbs. Embark on a culinary journey with our three carefully crafted recipes, each offering unique variations to suit your palate. Whether you prefer the classic allure of the original beef stroganoff, the zesty kick of the spicy version, or the rich depth of the mushroom-infused rendition, our low-carb beef stroganoff extravaganza promises an unforgettable gastronomic experience. Prepare to be captivated by this symphony of flavors, where indulgence meets well-being.

Let's cook with our recipes!

LOW-CARB BEEF STROGANOFF RECIPE BY TASTY

Low-Carb Beef Stroganoff Recipe by Tasty image

Here's what you need: sirloin steak, kosher salt, pepper, oil, medium white onion, mushroom, beef broth, sour cream, large zucchini, thinly sliced chive

Provided by Joey Firoben

Categories Dinner

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 ½ lb sirloin steak, cut into 1-inch (2 cm) cubes
kosher salt, to taste
pepper, to taste
oil, to taste
1 medium white onion
1 lb mushroom, sliced
1 cup beef broth
½ cup sour cream
1 large zucchini
thinly sliced chive, for garnish

Steps:

In a large bowl, season the sirloin liberally with salt and pepper. Toss to coat.
Heat a bit of oil in a large pot over medium-high heat until shimmering. Place half of the cubed meat in the pan, spacing out to avoid overcrowding. Sear on each side for 1 minute, until well-browned. Transfer the seared beef to a bowl and repeat with the remaining meat.
Reduce the heat to medium. Add the onion, mushrooms, and a pinch of salt. Sauté until all of moisture has been release from the mushrooms and evaporated and the onions have caramelized, about 12 minutes.
Add the beef broth and scrape up any browned bits from the bottom of the pan.
Once the liquid has thickened slightly, mix a few tablespoons of the hot broth with the sour cream in a small bowl--this will temper the sour cream and keep it from curdling. Add the sour cream mixture to the broth and mix until incorporated.
Once the liquid has thickened slightly, add the seasoned sirloin and any juices that have collected in the bowl.
Stir the the contents of the pot until the meat has cooked through, about 5 minutes.
Use a vegetable peeler to slice the zucchini into ribbons.
Heat a drizzle of oil in a medium pan over medium-high heat.
Add the zucchini ribbons and a pinch of salt and toss until the zucchini has wilted slightly, about 1 minute. Immediately transfer the zucchini to serving dishes to stop cooking.
Top the zucchini with the stroganoff and a sprinkle of chives.
Enjoy!

Nutrition Facts : Calories 473 calories, Carbohydrate 26 grams, Fat 27 grams, Fiber 1 gram, Protein 27 grams, Sugar 10 grams

LOW-CARB BEEF STROGANOFF

Low-Carb Beef Stroganoff image

Taken from "The Low-Carb Comfort Food Cookbook." "This is one of the many quick and easy beef recipes that tastes fabulous with minimal effort thanks largely to sour cream. You can fix this meal in less than 30 minutes...The dish is absolutely best if you use beef tenderloin." Wondra is a brand of instant flour, which is a low-protein flour used to thicken sauces (it dissolves well).

Provided by Tarbean

Categories Meat

Time 34m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 lbs beef tenderloin, trimmed well
salt, to taste
pepper, to taste
12 ounces button mushrooms
2 tablespoons coconut oil
1 ounce butter
3/4 cup beef stock or 3/4 cup broth
2 teaspoons Wondra Flour
3/4 cup sour cream
2 tablespoons freshly chopped parsley

Steps:

Pound meat thin. Cut in strips about 1/4" wide and 2" long. Put on a large plate and sprinkle lightly with salt and pepper. If you have time, refrigerate meat for an hour or longer.
Wipe mushroom clean with a damp paper towel. Trim off hard ends of stems.
Heat a large, heavy skillet on medium-high. Add the oil. Quickly brown the meat in the hot oil on both sides, about 2 minutes. Remove meat to a holding plate.
Add the butter to the skillet. Reduce heat to medium-low. Add the mushrooms and cook until tender, about 5 minutes. Add the beef stock and stir to loosen particles on the bottom of the skillet. Add the flour and stir into the broth. Simmer for about 2 minutes on low.
Add meat and the sour cream and heat through. Adjust seasoning, sprinkle with parsley, and serve immediately.

Tips:

Choose the right type of beef. For a tender and flavorful stroganoff, use a cut of beef that is well-marbled, such as ribeye, strip loin, or tenderloin.
Slice the beef against the grain. This will help to tenderize the beef and make it more enjoyable to eat.
Use a good quality sour cream. Sour cream is a key ingredient in beef stroganoff, so it's important to use a good quality brand. Look for a sour cream that is thick and creamy, with a slightly tangy flavor.
Don't overcook the beef. Beef stroganoff is best when the beef is cooked through but still slightly pink in the center. Overcooked beef will be tough and chewy.
Serve immediately. Beef stroganoff is best served immediately after it is made. The sauce will thicken as it sits, so if you need to make it ahead of time, be sure to reheat it gently before serving.

Conclusion:

Low-carb beef stroganoff is a delicious and satisfying meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a low-carb beef stroganoff that is sure to impress your family and friends.