This Keto Beef Stroganoff is a low-carb twist on the classic comfort dish, featuring tender flank steak in a rich, creamy sauce. Instead of traditional pasta, it’s served over shredded cabbage, making it keto-friendly and perfect for those watching their carbs. With mushrooms, onions, and a hint of spice from Tabasco, this dish is packed with flavor and provides a hearty, satisfying meal for lunch or dinner.
Ingredients
- Beef Stroganoff:
- 1 1/2 pounds flank steak, cut into thin strips
- Kosher salt and black pepper, to taste
- 5 tablespoons avocado or vegetable oil, divided
- 1 yellow onion, sliced
- 10 ounces mushrooms, sliced
- 1 1/2 teaspoons kosher salt, divided
- 2 teaspoons thyme
- 2 cloves garlic, minced
- 1/2 teaspoon Tabasco sauce
- 1 cup beef broth
- 1/2 cup heavy cream
- 1/2 teaspoon xanthan gum
- 1 cup sour cream
- Cabbage Noodles:
- 1/2 head cabbage, shredded
- 1/4 teaspoon black pepper
- Salt, to taste
Instructions
- Prepare the Cabbage Noodles: In a large skillet, heat 1 tablespoon of oil over medium heat. Add the shredded cabbage, season with salt and pepper, and cook for 5-7 minutes, or until tender. Set aside and keep warm.
- Cook the Beef: Season the flank steak strips with salt and pepper. In the same pan, heat 2 tablespoons of oil over medium-high heat. Cook the steak in batches, searing each side until golden brown. Once browned, remove the steak from the skillet and set it aside.
- Sauté the Vegetables: In the same skillet, add the remaining 2 tablespoons of oil. Toss in the sliced onion and sauté for 3-4 minutes, or until it becomes tender and translucent. Add the mushrooms, 1/2 teaspoon of kosher salt, and thyme, and sauté for another 4-5 minutes until the mushrooms are golden and tender. Stir in the minced garlic and cook for an additional minute.
- Make the Sauce: Add the Tabasco sauce and beef broth to the skillet, stirring to combine and loosen any browned bits from the bottom. Bring to a simmer. Stir in the heavy cream and xanthan gum, whisking until the sauce begins to thicken.
- Add Sour Cream and Beef: Reduce the heat to low, then stir in the sour cream until the sauce is smooth and creamy Add the cooked steak back to the skillet, stirring to coat the meat in the sauce. Let it cook for an additional 2-3 minutes, until heated through.
- Serve: Divide the cabbage noodles among serving plates and top with the beef stroganoff.
Conclusion
This Keto Beef Stroganoff with Cabbage Noodles is a creamy, savory dish that’s low in carbs but full of flavor. The tender beef, combined with the rich sauce and crunchy cabbage noodles, makes this a satisfying meal for anyone following a keto or low-carb lifestyle. It’s a comforting, easy-to-make dish that will quickly become a favorite.
Keto Beef Stroganoff with Cabbage Noodles
A creamy, keto-friendly beef stroganoff made withflank steak, mushrooms, and cabbage noodles, perfect for a low-carb lifestyle.
Ingredients
Beef Stroganoff:
- 1 1/2 pounds flank steak cut into thin strips
- Kosher salt and black pepper to taste
- 5 tablespoons avocado or vegetable oil divided
- 1 yellow onion sliced
- 10 ounces mushrooms sliced
- 1 1/2 teaspoons kosher salt divided
- 2 teaspoons thyme
- 2 cloves garlic minced
- 1/2 teaspoon Tabasco sauce
- 1 cup beef broth
- 1/2 cup heavy cream
- 1/2 teaspoon xanthan gum
- 1 cup sour cream
Cabbage Noodles:
- 1/2 head cabbage shredded
- 1/4 teaspoon black pepper
- Salt to taste
Instructions
- Prepare the Cabbage Noodles: In a large skillet, heat 1 tablespoon of oil over medium heat. Add the shredded cabbage, season with salt and pepper, and cook for 5-7 minutes, or until tender. Set aside and keep warm.
- Cook the Beef: Season the flank steak strips with salt and pepper. In the same pan, heat 2 tablespoons of oil over medium-high heat. Cook the steak in batches, searing each side until golden brown. Once browned, remove the steak from the skillet and set it aside.
- Sauté the Vegetables: In the same skillet, add the remaining 2 tablespoons of oil. Toss in the sliced onion and sauté for 3-4 minutes, or until it becomes tender and translucent. Add the mushrooms, 1/2 teaspoon of kosher salt, and thyme, and sauté for another 4-5 minutes until the mushrooms are golden and tender. Stir in the minced garlic and cook for an additional minute.
- Make the Sauce: Add the Tabasco sauce and beef broth to the skillet, stirring to combine and loosen any browned bits from the bottom. Bring to a simmer. Stir in the heavy cream and xanthan gum, whisking until the sauce begins to thicken.
- Add Sour Cream and Beef: Reduce the heat to low, then stir in the sour cream until the sauce is smooth and creamy Add the cooked steak back to the skillet, stirring to coat the meat in the sauce. Let it cook for an additional 2-3 minutes, until heated through.
- Serve: Divide the cabbage noodles among serving plates and top with the beef stroganoff.