Keto Beef Stroganoff
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 617.0
- Total Fat: 39.8 g
- Cholesterol: 210.8 mg
- Sodium: 318.9 mg
- Total Carbs: 10.3 g
- Dietary Fiber: 1.7 g
- Protein: 52.1 g
View full nutritional breakdown of Keto Beef Stroganoff calories by ingredient
Introduction
Serve over riced cauliflower or zoodles. Serve over riced cauliflower or zoodles.Number of Servings: 6
Ingredients
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32 oz Beef, top sirloin
1 cup, chopped Onions, raw
3 clove Garlic
4 cup, pieces or slices Mushrooms, fresh
3 tsp Organic Valley Ghee Butter
1 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
1 tsp Garlic powder
1 tsp Onion powder
1 tsp Oregano, ground
0.25 tsp Cayenne Pepper (Ground)
1 cup Sour Cream
1 cup, fluid (yields 2 cups whip Heavy Whipping Cream
1 tsp Xanthan Gum (by SRHAMM)
1.5 cup beef bone broth
Directions
1. In a large skillet, heat the oil over medium-high heat.
2. Season the beef strips with the salt and pepper and then add half of the beef to the pot and cook for 1 to 2 minutes on each side, just until browned. Remove to a large bowl and repeat with the remaining beef.
3. Once all the beef is browned and removed to the bowl, reduce the heat to medium and add the butter to the skillet along with the onion, garlic, and mushrooms. Season with the oregano and cayenne (if using). Season with a bit more salt and pepper. Cook the onions and mushrooms for 7 to 10 minutes, stirring occasionally, until tender. Remove the onion, mushrooms, and garlic to the bowl with the beef.
4. Add the bone broth to the skillet and bring to a boil. Once boiling, reduce the heat to low and slowly whisk in the cream, sour cream, xanthan or guar gum, garlic powder, and onion powder. Stir for 3 to 5 minutes until the broth starts to thicken.
5. Return the beef and vegetable mixture to the pot. Cook on low for another 5 to 10 minutes until the beef is cooked through and the sauce is thickened. Garnish with parsley (if using) and serve.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JOTERESA.
2. Season the beef strips with the salt and pepper and then add half of the beef to the pot and cook for 1 to 2 minutes on each side, just until browned. Remove to a large bowl and repeat with the remaining beef.
3. Once all the beef is browned and removed to the bowl, reduce the heat to medium and add the butter to the skillet along with the onion, garlic, and mushrooms. Season with the oregano and cayenne (if using). Season with a bit more salt and pepper. Cook the onions and mushrooms for 7 to 10 minutes, stirring occasionally, until tender. Remove the onion, mushrooms, and garlic to the bowl with the beef.
4. Add the bone broth to the skillet and bring to a boil. Once boiling, reduce the heat to low and slowly whisk in the cream, sour cream, xanthan or guar gum, garlic powder, and onion powder. Stir for 3 to 5 minutes until the broth starts to thicken.
5. Return the beef and vegetable mixture to the pot. Cook on low for another 5 to 10 minutes until the beef is cooked through and the sauce is thickened. Garnish with parsley (if using) and serve.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JOTERESA.