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Low Carb Beef Stroganoff Skillet - Comfort Food Made Simple

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.