Craving a hearty and low-carb comfort food? Look no further than our Beef Stroganoff recipe, a classic dish transformed to suit your low-carb lifestyle. This flavorful and satisfying meal features tender strips of beef simmered in a creamy, flavorful sauce, accompanied by a medley of mushrooms, onions, and bell peppers. Served over a bed of zucchini noodles or cauliflower rice, this dish is sure to tantalize your taste buds while keeping your carb intake in check.
In addition to the classic Beef Stroganoff recipe, we also present variations to cater to different dietary preferences and tastes. For those who prefer a vegetarian option, our Tofu Stroganoff offers a protein-packed alternative with a delightful blend of tofu, mushrooms, and vegetables. For those seeking a richer and creamier texture, our Slow Cooker Beef Stroganoff cooked in a slow cooker guarantees fall-apart tender beef and a velvety sauce. And for those with limited time, our Quick and Easy Beef Stroganoff provides a speedy version of this classic dish without compromising on flavor.
With its versatility, ease of preparation, and delectable taste, our collection of low-carb Beef Stroganoff recipes is sure to become a favorite in your kitchen. So, let's dive in and explore the culinary journey of this timeless dish!
LOW CARB BEEF STROGANOFF (GROUND BEEF STROGANOFF)
Creamy low carb beef stroganoff made with ground beef, mushrooms, and onions, in a tasty sour cream sauce flavored with brandy, herbs, and spice.
Provided by Kim Hardesty
Categories Dinner
Time 30m
Number Of Ingredients 14
Steps:
- Gather ingredients. Cook cabbage or cauliflower rice and keep warm. Slice mushrooms and onions.
- Heat a medium-large pan over medium heat until hot. Add 2 tbsp butter and swirl to coat. Add the mushrooms and spread evenly in the pan. Leave to cook for 2 minutes (or until browned) then turn them over, cooking for another 1 1/2.
- Push the mushrooms to the sides of the pan and add the remaining tbsp of butter to the middle of the pan with the onions and saute until softened. Remove the mushrooms and onions from the pan.
- Cook the ground beef in the pan, breaking it up into small pieces, until just cooked through. Add the brandy, beef base, and Worcestershire sauce, stirring well.
- Scrape the mushroom mixture (and any accumulated liquid) back into the pan with the ground beef, sprinkle the nutmeg over the top and let some of the liquid simmer off. Add the cream cheese, stirring to melt. Stir in the sour cream and simmer gently until thickened. Stir in the parsley. Salt and pepper to taste.
- Serve over cooked cabbage noodles or cooked cauliflower rice. Serves 4.
- The beef stroganoff is 4.6 g net carbs per serving on its own. Served over cabbage noodles it's 8.3 g net carbs. Served over cauliflower rice it's 7.87 g net carbs.
- If you have a higher carb tolerance, this low carb stroganoff is delicious over cooked spaghetti squash.
Nutrition Facts : Calories 466 kcal, Carbohydrate 5.86 g, Protein 26.5 g, Fat 36.6 g, Sodium 21 mg, Fiber 0.4 g, Sugar 2 g, ServingSize 1 serving
LOW-CARB BEEF STROGANOFF RECIPE BY TASTY
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
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
BEEF STROGANOFF RECIPE BY TASTY
Here's what you need: beef sirloin, salt, freshly ground black pepper, flour, canola oil, unsalted butter, large yellow onion, cremini mushroom, cognac, beef broth, sour cream, fresh parsley, egg noodle
Provided by Matthew Johnson
Categories Dinner
Yield 16 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, season the beef with salt and pepper and toss to coat.
- Add ¼ cup (30 g) of flour, and toss the beef cubes until they are fully coated.
- In a large pan over medium-high heat, heat the canola oil until it shimmers. Place about half of the beef cubes in the pan. Sear the beef on one side until it develops a deep brown crust, 3-5 minutes. Then flip and sear on the other side for 3-5 minutes. Then, stir the beef until evenly browned on all sides. Remove the beef from the pan. Repeat with the remaining meat.
- Melt the butter in the leftover meat drippings.
- Add the onion, season with salt and pepper, and cook until the onions are soft and slightly golden, about 5 minutes.
- Add the sliced mushrooms and cook until deeply browned and tender, about 10 minutes.
- Add the cognac and scrape the brown bits, releasing them from the bottom of the pan. Cook and stir until the cognac is fully incorporated, about 2 minutes.
- Sprinkle the remaining ¼ cup (30 g) flour into the pan and stir to coat the the caramelized veggies.
- Add the beef broth and stir it into the flour and vegetables. Bring the liquid to a boil, then reduce to low heat and simmer for 10 minutes. The sauce should be thick enough to coat the back of a spoon.
- Once the sauce is thickened, turn off the heat. Put two scoops of hot gravy into a bowl with the sour cream. Mix the two together to slightly warm, or temper, the sour cream. Then add the sour cream mixture to the rest of the gravy and stir it in until fully combined.
- Sprinkle the stroganoff with chopped parsley and serve with buttered egg noodles, rice, or potatoes.
- Enjoy!
Nutrition Facts : Calories 329 calories, Carbohydrate 32 grams, Fat 13 grams, Fiber 1 gram, Protein 16 grams, Sugar 3 grams
LOW-CARB BEEF STROGANOFF
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
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:
- Use a good quality beef broth. This will make a big difference in the flavor of the stroganoff.
- Don't overcook the beef. It should be cooked through, but still slightly pink in the middle.
- Use a variety of mushrooms. This will add depth of flavor to the stroganoff.
- Don't be afraid to experiment with different seasonings. You can add a pinch of paprika, garlic powder, or onion powder to taste.
- Serve the stroganoff over your favorite low-carb noodles or rice.
Conclusion:
Low-carb beef stroganoff is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover beef. With its creamy sauce, tender beef, and flavorful mushrooms, this dish is sure to be a hit with your family and friends.
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