Creamy Low Carb Beef Stroganoff Skillet – A Cozy Weeknight Favorite

This skillet stroganoff brings all the creamy, savory comfort of the classic dish without the heavy carbs. It’s rich, deeply flavorful, and comes together in one pan with simple ingredients. The sauce is silky and satisfying, the beef is tender, and the mushrooms add that earthy bite that makes stroganoff so comforting.

Pair it with zucchini noodles, riced cauliflower, or steamed green beans for a full meal. It’s the kind of recipe you’ll keep on repeat because it’s quick, flexible, and feels special every time.

Creamy Low Carb Beef Stroganoff Skillet - A Cozy Weeknight Favorite

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 6 servings

Ingredients

  

• Beef: 1 to 1.25 pounds beef sirloin or top round, thinly sliced against the grain
• Mushrooms: 10–12 ounces cremini or white mushrooms, sliced
• Onion: 1 small yellow onion, thinly sliced
• Garlic: 2–3 cloves, minced
• Butter: 2 tablespoons
• Olive oil: 1 tablespoon
• Beef broth: 1 cup, low sodium
• Heavy cream: 1/2 cup
• Sour cream: 1/2 cup (full-fat for best texture)
• Dijon mustard: 1 teaspoon
• Worcestershire sauce: 1–2 teaspoons
• Smoked paprika: 1/2 teaspoon (optional but adds great flavor)
• Fresh parsley: 2 tablespoons, chopped (for garnish)
• Salt and black pepper: to taste
• Optional add-ins: a squeeze of lemon for brightness, red pepper flakes for heat
• For serving (low carb options): zucchini noodles, riced cauliflower, or steamed green beans

Instructions

 

• Prep the beef. Pat the beef dry and slice it thinly against the grain. Season with salt and pepper. Dry beef sears better and stays tender.
• Sear in batches. Heat a large skillet over medium-high. Add olive oil and half the butter. Sear the beef in a single layer, 1–2 minutes per side, just until browned. Remove to a plate and repeat with remaining beef. Do not overcook.
• Cook the mushrooms and onions. Lower heat to medium. Add the remaining butter, then the mushrooms. Let them brown undisturbed for a couple of minutes, then stir. Add the onion and a pinch of salt. Cook until softened and lightly caramelized, 6–8 minutes.
• Add garlic and seasoning. Stir in the garlic, smoked paprika, and a few grinds of pepper. Cook 30 seconds until fragrant.
• Deglaze with broth. Pour in the beef broth and Worcestershire sauce. Scrape up the browned bits from the pan. Simmer for 2–3 minutes to reduce slightly.
• Make it creamy. Stir in the heavy cream and Dijon mustard. Simmer gently for 3–4 minutes until the sauce thickens enough to coat a spoon. Keep the heat medium-low to avoid curdling.
• Finish with sour cream. Remove the pan from heat. Whisk in the sour cream until smooth. Taste and adjust salt, pepper, or Worcestershire. If you like a little brightness, add a tiny squeeze of lemon.
• Return the beef. Add the seared beef (and any juices) back to the skillet. Toss to coat and warm through for 1–2 minutes. Avoid boiling once sour cream is in.
• Garnish and serve. Sprinkle with chopped parsley. Serve over zucchini noodles, riced cauliflower, spaghetti squash, or with sautéed cabbage for a hearty low carb plate.

What Makes This Special

This version keeps the soul of beef stroganoff but trims out unnecessary carbs. Instead of flour-thickened sauces and egg noodles, you’ll use cream, broth, and sour cream for a naturally rich, low carb finish.

It’s a one-skillet recipe, so cleanup stays easy and weeknight-friendly. The flavor comes from simple steps like browning the beef, caramelizing mushrooms, and adding a splash of Worcestershire sauce for depth. If you’re low carb, keto, or just want a lighter take on a comfort classic, this recipe hits the mark.

What You’ll Need

• Beef: 1 to 1.25 pounds beef sirloin or top round, thinly sliced against the grain
• Mushrooms: 10–12 ounces cremini or white mushrooms, sliced
• Onion: 1 small yellow onion, thinly sliced
• Garlic: 2–3 cloves, minced
• Butter: 2 tablespoons
• Olive oil: 1 tablespoon
• Beef broth: 1 cup, low sodium
• Heavy cream: 1/2 cup
• Sour cream: 1/2 cup (full-fat for best texture)
• Dijon mustard: 1 teaspoon
• Worcestershire sauce: 1–2 teaspoons
• Smoked paprika: 1/2 teaspoon (optional but adds great flavor)
• Fresh parsley: 2 tablespoons, chopped (for garnish)
• Salt and black pepper: to taste
• Optional add-ins: a squeeze of lemon for brightness, red pepper flakes for heat
• For serving (low carb options): zucchini noodles, riced cauliflower, or steamed green beans

How to Make It

1. Prep the beef. Pat the beef dry and slice it thinly against the grain.

   Season with salt and pepper. Dry beef sears better and stays tender.

2. Sear in batches. Heat a large skillet over medium-high. Add olive oil and half the butter.

   Sear the beef in a single layer, 1–2 minutes per side, just until browned. Remove to a plate and repeat with remaining beef. Do not overcook.

3. Cook the mushrooms and onions. Lower heat to medium.

   Add the remaining butter, then the mushrooms. Let them brown undisturbed for a couple of minutes, then stir. Add the onion and a pinch of salt.

   Cook until softened and lightly caramelized, 6–8 minutes.

4. Add garlic and seasoning. Stir in the garlic, smoked paprika, and a few grinds of pepper. Cook 30 seconds until fragrant.
5. Deglaze with broth. Pour in the beef broth and Worcestershire sauce. Scrape up the browned bits from the pan.

   Simmer for 2–3 minutes to reduce slightly.

6. Make it creamy. Stir in the heavy cream and Dijon mustard. Simmer gently for 3–4 minutes until the sauce thickens enough to coat a spoon. Keep the heat medium-low to avoid curdling.
7. Finish with sour cream. Remove the pan from heat.

   Whisk in the sour cream until smooth. Taste and adjust salt, pepper, or Worcestershire. If you like a little brightness, add a tiny squeeze of lemon.

8. Return the beef. Add the seared beef (and any juices) back to the skillet.

   Toss to coat and warm through for 1–2 minutes. Avoid boiling once sour cream is in.

9. Garnish and serve. Sprinkle with chopped parsley. Serve over zucchini noodles, riced cauliflower, spaghetti squash, or with sautéed cabbage for a hearty low carb plate.

How to Store

Let the stroganoff cool to room temperature, then transfer to an airtight container.

It will keep in the refrigerator for 3–4 days. Reheat gently over low heat on the stove, adding a splash of broth or cream if the sauce thickens too much. If microwaving, use 50% power and heat in short intervals to avoid breaking the sauce.

For freezing, it’s best without the sour cream; add that after thawing and reheating for the best texture.

Health Benefits

• Lower in carbs: By skipping flour and noodles, this dish stays friendly for low carb and keto patterns while still feeling indulgent.
• Protein-rich: Beef provides high-quality protein that helps with fullness and muscle recovery.
• Healthy fats for satisfaction: Cream and sour cream support satiety and help the dish feel complete without starches.
• Micronutrients from mushrooms: Mushrooms bring B vitamins, selenium, and a savory umami punch that reduces the need for extra salt.
• Customization for balance: Pair with fiber-rich sides like cauliflower rice or broccoli to round out the meal.

What Not to Do

• Don’t overcook the beef. Thin slices cook fast. Overcooking makes them tough and chewy.
• Don’t skip the sear. Browning the beef and mushrooms builds flavor for the sauce. Crowding the pan steams instead of sears.
• Don’t boil after adding sour cream. High heat can cause the sauce to split.

  Keep it gentle.

• Don’t rely on flour or starch. The cream reduction gives you a naturally thick, low carb sauce.
• Don’t forget to taste. Adjust salt, pepper, and acidity at the end. A tiny splash of lemon can brighten everything.

Variations You Can Try

• Ground beef stroganoff: Swap thin-sliced beef for 1 to 1.25 pounds ground beef. Brown, drain if needed, then continue with the recipe.

  It’s fast and budget-friendly.

• Greek yogurt swap: Use full-fat Greek yogurt instead of sour cream for extra protein. Add off the heat and stir gently to avoid curdling.
• Dairy-light version: Use half-and-half with a bit more sour cream for body. Keep heat low and reduce longer.
• More veggies: Add sliced zucchini, baby spinach, or green beans during the simmer.

  Keep them crisp-tender.

• Umami boost: Stir in 1 teaspoon soy sauce or coconut aminos (adjust salt), or a pinch of instant espresso powder for depth.
• Herb twist: Finish with fresh dill or chives instead of parsley for a bright, classic nod.
• Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce.

FAQ

Can I make this ahead?

Yes. Cook as directed, cool, and refrigerate for up to 4 days. Reheat gently and add a splash of broth or cream to loosen the sauce if needed.

What cut of beef works best?

Sirloin, top round, or flank steak are great when sliced thin against the grain.

If using a tougher cut, slice very thin and avoid overcooking to keep it tender.

How do I keep the sauce from curdling?

Keep the heat low after adding cream and sour cream. Remove the pan from the burner when stirring in sour cream and avoid boiling the sauce.

Is Worcestershire sauce low carb?

Most brands are relatively low in carbs per teaspoon. If you’re strict keto, check labels or use coconut aminos and a splash of vinegar as an alternative.

What can I serve it with besides zucchini noodles?

Cauliflower rice, spaghetti squash, sautéed cabbage, roasted broccoli, or a simple side salad all pair well and keep carbs in check.

Can I use chicken instead of beef?

Yes.

Thinly slice chicken thighs or breasts and follow the same steps, adjusting cook time as needed. Chicken thighs stay juicy and are more forgiving.

How can I thicken the sauce without flour?

Let it reduce slowly after adding cream, and simmer until it coats a spoon. The sour cream also adds body.

If needed, a small knob of cream cheese can help.

Does this freeze well?

The sauce can sometimes separate when frozen due to dairy. For best results, freeze without the sour cream and stir it in after reheating.

Final Thoughts

This Creamy Low Carb Beef Stroganoff Skillet is simple, cozy, and reliable. It gives you all the classic flavors without the heaviness, and it adapts easily to what you have on hand.

Keep it in your weeknight rotation for a no-fuss dinner that tastes like you spent hours on it. With a few smart steps and quality ingredients, you’ll get a rich, silky sauce and tender beef every time. Serve it hot, add a green side, and enjoy a meal that feels both comforting and fresh.