This tangy, creamy Keto Beef Stroganoff is the perfect family-friendly (and keto-friendly) recipe for cold-weather comfort. Get ready to saute - thinly-sliced beef, sweet onion and earthy mushrooms create a hearty base for a rich sauce featuring dijon mustard and sour cream. Serve over my velvety cauliflower puree to keep it low carb.
1.5lbflank or sirloin steakthinly sliced, see notes
2tablespoonolive oildivided
2tablespoonbutter
1small sweet or yellow onionthinly sliced
1lbcrimini mushroomssliced
4clovesgarlicminced
2tablespoonfresh thyme
1teaspoonkosher salt
½teaspoonground pepper
¼cbeef broth
1csour cream
2teaspoondijon mustard
Cauliflower Puree
116-ozbags frozen cauliflower florets
¼cbroth
¼cnut milk
2tablespoongrated parmesan cheese
pinchkosher salt
Instructions
Beef Stroganoff
Heat a large deep skillet or dutch oven over medium high heat. Add the 1 tablespoon olive oil and heat until it shimmers. Add half the steak to the skillet, season with salt and pepper, and saute until browned 2-3 minutes per side. Remove the steak with tongs, set aside onto a plate, and repeat with the remaining steak strips, adding more oil as needed. Remove all steak from the skillet once browned.
Add the butter and heat until it melts then foams. Add the mushrooms, toss to coat in the fat, and saute, stirring occasionally, until they release their water content and are golden brown, about 15 minutes.
Push the mushrooms to the edges of the pan, then add the onions. Saute until soft, stirring occasionally, 5-6 minutes. Add the garlic to the onions and cook 1 minute more.
Add the fresh thyme, salt, and pepper to the pot, then give everything a good toss and saute 1 minute more. Pour in ¼ c beef broth or water to deglaze the pan, scraping up any browned bits from the bottom. Continuing cooking and gently scraping until the bottom of the pan is clean and the liquid has stopped bubbling.
Reduce the heat to low, then add the sour cream. Mix well until a thick sauce forms, then stir in the mustard.
Return the beef and any accumulated juices to the pot and heat gently until warmed through, 2-3 minutes more. Taste for seasoning and adjust with salt and pepper. Serve over creamy cauliflower puree.
Cauliflower Puree
Snip venting holes in each end of the bag of cauliflower. Place into the microwave and heat on high for 7 minutes. Flip the bag over, and heat an additional 7-8 minutes, or until the cauliflower florets are very soft and can be easily mashed with the tines of a fork.
Transfer the florets to the bowl of a food processor. Add the broth, nut milk, parmesan cheese, and a pinch of salt. Process until very smooth. Taste for seasoning and adjust with salt and parmesan cheese as needed.