Low Carb Beef Stroganoff Skillet – Comfort Food Made Simple

Beef stroganoff is one of those meals that feels cozy and satisfying every time. This low carb skillet version keeps all the creamy, savory flavors you love, without the heavy pasta. It’s quick enough for a weeknight and makes great leftovers for lunch.

The sauce is rich, the beef is tender, and the mushrooms add earthy depth. If you’re watching carbs or just want a lighter take on a classic, this one checks all the boxes.

Low Carb Beef Stroganoff Skillet - Comfort Food Made Simple

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Ingredients

  

• 1.5 pounds beef sirloin, flank steak, or thin-cut steak, sliced against the grain
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 10 ounces cremini or white mushrooms, sliced
• 3 cloves garlic, minced
• 1 teaspoon paprika (sweet or smoked)
• 1 teaspoon Dijon mustard
• 1 tablespoon Worcestershire sauce (check for low-sugar)
• 1/2 cup beef broth (low sodium)
• 3/4 cup full-fat sour cream
• 1/4 cup heavy cream (optional, for extra richness)
• 1 teaspoon xanthan gum or 1 tablespoon cream cheese for thickening (optional)
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish
• Low-carb base: zucchini noodles, spaghetti squash, cauliflower rice, or cauliflower mash

Instructions

 

• Prep the beef: Pat the beef dry and slice thinly against the grain. Season with salt and pepper.
• Brown the beef: Heat the olive oil in a large skillet over medium-high. Add the beef in a single layer and sear quickly, 1–2 minutes per side, just until browned. Do not overcook. Transfer to a plate and keep warm.
• Sauté the aromatics: Reduce heat to medium. Add butter to the same skillet. Stir in the onions and cook 3–4 minutes until soft. Add mushrooms and a pinch of salt. Cook 5–7 minutes until the mushrooms release moisture and start to brown.
• Add garlic and spices: Stir in garlic and paprika. Cook 30 seconds until fragrant.
• Deglaze and season: Pour in the beef broth, scraping up browned bits. Stir in Dijon and Worcestershire. Let it simmer 2–3 minutes to reduce slightly.
• Make it creamy: Lower the heat to medium-low. Whisk in sour cream and, if using, heavy cream. Warm gently—don’t boil—to keep it smooth.
• Thicken the sauce (optional): If you want a thicker sauce, sprinkle in xanthan gum very lightly (start with 1/4 teaspoon) while whisking, or stir in cream cheese until melted. Go slowly to avoid over-thickening.
• Return the beef: Add the seared beef and any juices back to the skillet. Toss to coat and cook 1–2 minutes, just to heat through.
• Taste and finish: Adjust salt and pepper. Add more Dijon for tang if you like. Garnish with parsley.
• Serve: Spoon over zucchini noodles, spaghetti squash, cauliflower rice, or creamy cauliflower mash.

What Makes This Special

This low carb beef stroganoff keeps the spirit of the original while swapping out high-carb ingredients. Instead of pasta, it features a silky mushroom and sour cream sauce that pairs perfectly with low-carb sides like zucchini noodles or cauliflower mash.

You’ll get the nostalgic flavor, a creamy texture, and a dinner that won’t weigh you down.

• Keto-friendly and satisfying: Uses full-fat dairy and a smart thickening method to keep carbs low and flavor high.
• One-skillet simplicity: Fewer dishes and a smooth, easy cooking process.
• Customizable: Choose your beef cut, adjust the tang, and pick your favorite low-carb base.
• Meal prep friendly: Stores well and reheats beautifully without losing the creamy texture.

Shopping List

• 1.5 pounds beef sirloin, flank steak, or thin-cut steak, sliced against the grain
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, thinly sliced
• 10 ounces cremini or white mushrooms, sliced
• 3 cloves garlic, minced
• 1 teaspoon paprika (sweet or smoked)
• 1 teaspoon Dijon mustard
• 1 tablespoon Worcestershire sauce (check for low-sugar)
• 1/2 cup beef broth (low sodium)
• 3/4 cup full-fat sour cream
• 1/4 cup heavy cream (optional, for extra richness)
• 1 teaspoon xanthan gum or 1 tablespoon cream cheese for thickening (optional)
• Salt and black pepper, to taste
• Fresh parsley, chopped, for garnish
• Low-carb base: zucchini noodles, spaghetti squash, cauliflower rice, or cauliflower mash

Instructions

1. Prep the beef: Pat the beef dry and slice thinly against the grain. Season with salt and pepper.
2. Brown the beef: Heat the olive oil in a large skillet over medium-high. Add the beef in a single layer and sear quickly, 1–2 minutes per side, just until browned. Do not overcook. Transfer to a plate and keep warm.
3. Sauté the aromatics: Reduce heat to medium.

   Add butter to the same skillet. Stir in the onions and cook 3–4 minutes until soft. Add mushrooms and a pinch of salt.

   Cook 5–7 minutes until the mushrooms release moisture and start to brown.

4. Add garlic and spices: Stir in garlic and paprika. Cook 30 seconds until fragrant.
5. Deglaze and season: Pour in the beef broth, scraping up browned bits. Stir in Dijon and Worcestershire.

   Let it simmer 2–3 minutes to reduce slightly.

6. Make it creamy: Lower the heat to medium-low. Whisk in sour cream and, if using, heavy cream. Warm gently—don’t boil—to keep it smooth.
7. Thicken the sauce (optional): If you want a thicker sauce, sprinkle in xanthan gum very lightly (start with 1/4 teaspoon) while whisking, or stir in cream cheese until melted. Go slowly to avoid over-thickening.
8. Return the beef: Add the seared beef and any juices back to the skillet.

   Toss to coat and cook 1–2 minutes, just to heat through.

9. Taste and finish: Adjust salt and pepper. Add more Dijon for tang if you like. Garnish with parsley.
10. Serve: Spoon over zucchini noodles, spaghetti squash, cauliflower rice, or creamy cauliflower mash.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 3–4 days.

  Keep the sauce and low-carb base separate for best texture.

• Freezer: You can freeze it for up to 2 months, but dairy sauces may separate slightly. Reheat gently and whisk to bring it back together.
• Reheating: Warm over low heat on the stove, adding a splash of broth or cream to loosen. Avoid boiling to prevent curdling.

Health Benefits

• Lower carb load: Skipping pasta keeps blood sugar steadier and supports low-carb or keto goals.
• Protein-rich: Beef provides essential amino acids for muscle repair and satiety.
• Healthy fats: Full-fat sour cream and butter help with satisfaction and flavor while keeping carbs minimal.
• Micronutrients from mushrooms: Mushrooms bring B vitamins, selenium, and antioxidants for immune support.
• Customizable sodium: Using low-sodium broth and seasoning to taste helps manage salt intake.

What Not to Do

• Don’t overcook the beef. Thin slices cook fast.

  Overcooking makes them tough and dry.

• Don’t boil the sour cream. High heat can cause the sauce to split. Keep it to a gentle simmer.
• Don’t crowd the pan when searing. Cook in batches so the beef browns instead of steams.
• Don’t skip seasoning in layers. A pinch of salt with the onions and mushrooms builds flavor.
• Don’t dump in too much xanthan gum. Add a tiny amount at a time to avoid a gummy texture.

Recipe Variations

• Ground Beef Stroganoff: Swap sliced steak for 1.25–1.5 pounds ground beef. Brown fully, drain excess fat if needed, then proceed with the sauce.
• Dairy-Free Option: Use full-fat coconut cream instead of sour cream and heavy cream.

  Add 1–2 teaspoons lemon juice for tang.

• Greek Yogurt Twist: Replace half the sour cream with full-fat Greek yogurt. Stir in off heat to prevent curdling.
• Extra Veggies: Fold in sautéed spinach or steamed green beans at the end. Keep portions modest to maintain low carbs.
• Herb Upgrade: Add fresh thyme or tarragon for a more aromatic profile.
• Wine Note: A splash (2 tablespoons) of dry white wine can be added during deglazing.

  Let it reduce before adding broth. Optional if you track carbs strictly.

FAQ

Can I make this ahead?

Yes. Cook the recipe as directed, cool, and refrigerate.

Reheat gently on the stove with a splash of broth or cream. For best results, prep the low-carb base fresh so it doesn’t get watery.

What cut of beef works best?

Sirloin, flank steak, or ribeye sliced thin against the grain works well. If using tougher cuts, slice thinner and don’t overcook.

Ground beef is a great budget-friendly alternative.

How do I keep the sauce from curdling?

Keep the heat low once the sour cream is added and avoid boiling. Temper the sour cream by whisking in a little warm sauce before adding it to the pan.

Is Worcestershire sauce low carb?

Most brands are low in carbs per serving, but check labels for added sugars. You only need a small amount for flavor.

What can I use instead of xanthan gum?

Cream cheese is a simple option.

Start with 1 tablespoon and melt it into the sauce. It thickens gently and adds creaminess without many carbs.

What should I serve it with?

Zucchini noodles, spaghetti squash, cauliflower rice, or cauliflower mash are all great low-carb bases. For an ultra-simple option, serve it over sautéed shredded cabbage.

Can I make it without mushrooms?

Yes, but the flavor will be different.

You can add extra onions, a bit of beef broth reduction, or a splash of soy sauce or coconut aminos for depth.

How many carbs are in a serving?

It varies based on ingredients, but a typical serving of the stroganoff without a base ranges from about 5–7 net carbs. Add your base accordingly and check labels for exact numbers.

Can I use low-fat sour cream?

You can, but the sauce may be thinner and more likely to separate. Full-fat sour cream gives the best texture and flavor in a low-carb recipe.

How long does it take to make?

About 30 minutes from start to finish, making it a solid weeknight option.

Wrapping Up

This Low Carb Beef Stroganoff Skillet brings you bold, creamy comfort with a lighter touch.

It’s easy, flexible, and perfect for nights when you want something cozy without a lot of fuss. Keep the heat gentle, season as you go, and pick your favorite low-carb base. With a little prep and a single skillet, you’ll have a dinner that tastes like a classic and fits your goals.