Angie's Recipes . Taste Of Home: Keto Beef Stroganoff

Saturday, July 06, 2024

Keto Beef Stroganoff

This keto-friendly beef Stroganoff is made with sliced ribeye steak (rump or sirloin are great too), homemade beef stock, brown mushrooms and crème fraîche. I like the richness of crème fraîche, use sour cream if you prefer. It's quick, easy and perfect for a tasty midweek meal. Garnish with chopped fresh herbs and enjoy it on it’s own, with cauliflower rice or with egg noodles, rice or bread if you ain't on the keto.

4 tbsp Tallow, ghee or butter
500-600 g Ribeye or sirloin steak, thinly sliced
2 Shallots, peeled and diced
250 g Brown mushrooms, sliced
2 tsp Fresh thyme leaves plus a couple of sprigs to garnish
1 Garlic clove, peeled and minced
Salt and black pepper
240 ml Beef stock
150 g Crème fraîche
3/4 tbsp Dijon mustard
1/3 tsp Paprika
1 tbsp Chopped fresh herb, to garnish

Melt 2 tablespoons of tallow in a large skillet. Add thinly sliced beef strips (in batches if necessary) in a single layer, cooking 1 minute per side without stirring. Remove beef to a plate and cover to keep warm.
Add the remaining tallow to the skillet, then add the shallots and cook, stirring often, until they are slightly soft, about 2 minutes. Add the mushrooms and thyme leaves. Sautee 6-8 minutes or until liquid has evaporated and mushrooms are soft and lightly browned. Add in minced garlic and season with salt and pepper.
Pour in beef stock, scraping any bits from the bottom of the pan and simmer for 1-2 minutes or until slightly thickened. Add in crème fraîche, Dijon mustard and paprika and continue simmering until sauce is creamy.
Return the beef with any accumulated juices back to the skillet and bring just to a simmer or until beef is heated through. Sprinkle some chopped fresh herb over. Enjoy it on it’s own or with egg noodles, rice or bread if you ain't on the keto.