Super quick Low Carb and Keto friendly version of the classic beef stroganoff, with all the same flavors and creaminess!
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I’m usually not one to take big shortcuts with meals, I like making things as authentic and “from scratch” as I can. But sometimes we are short on time and want something that tastes like you put a lot of effort into making it. This is that recipe!!
I use roast beef, fresh mushrooms, mascarpone cheese, sour cream and a few simple ingredients that you might have on hand. This dish can be made in 15 minutes, has great flavor and will satisfy even your picky eaters!
How to Make Low Carb Beef Stroganoff
Ingredients
1 pound rare/medium-rare roast beef, sliced thin
6 ounces baby bella mushrooms, sliced
1/4 onion, sliced thin
1 clove garlic, minced
1/3 cup white wine (I use Pinot Grigio)
1 cup beef or chicken stock
2/3 cup sour cream
1/3 cup mascarpone cheese
2 tablespoons butter
1 teaspoon Worcestershire Sauce
1/4-1/2 teaspoon Xanthan Gum
salt and pepper to taste
Preparation
Heat a skillet over medium and add in the butter, then sauté the mushrooms, onions, salt and pepper for a few minutes, until you have some good color.
All the brown bits on the bottom of the pan, that’s exactly what you want! This is important, because it will give a lot of flavor to the sauce! Add in the garlic for about 20 seconds, careful not to burn it.
Deglaze the pan with the white wine, scraping up the brown bits of flavor.
Add in the beef or chicken stock, roast beef, Worcestershire sauce and mascarpone cheese.
Simmer for 5-7 minutes, then stir in the Xanthan Gum and sour cream, then turn off the heat, once it has melted. I only used 1/4 teaspoon of the Xanthan Gum and it was the perfect amount.
That’s it, you’re done! I told you it was quick and easy!
Serve over zucchini noodles, cauliflower rice, mashed cauliflower or shirataki noodles and enjoy!
I served mine over cauliflower rice. Store leftovers in the fridge for a few days or freeze.
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Quick & Easy Beef Stroganoff – Keto and Low Carb
INGREDIENTS
- 1 pound rare/medium-rare roast beef sliced thin
- 6 ounces baby bella mushrooms sliced
- 1/4 onion sliced thin
- 1 clove garlic minced
- 1/3 cup white wine I use Pinot Grigio
- 1 cup beef or chicken stock
- 2/3 cup sour cream
- 1/3 cup mascarpone cheese
- 2 tablespoons butter
- 1 teaspoon Worcestershire Sauce
- salt and pepper to taste
- 1/4-1/2 teaspoon Xanthan Gum
PREPARATION
- Heat a skillet over medium and add in the butter, then sauté the mushrooms, onions, salt and pepper for a few minutes, until you have some good color. All the brown bits on the bottom of the pan, that’s exactly what you want! This is important, because it will give a lot of flavor to the sauce! Add in the garlic for about 20 seconds, careful not to burn it.
- Deglaze the pan with the white wine, scraping up the brown bits of flavor. Add in the beef or chicken stock, roast beef, Worcestershire sauce and mascarpone cheese.
- Simmer for 5-7 minutes, then stir in the Xanthan Gum and sour cream, then turn off the heat, once it has melted. I only used 1/4 teaspoon of the Xanthan Gum and it was the perfect amount.
- That’s it, you’re done! I told you it was quick and easy! Serve over zucchini noodles, cauliflower rice, mashed cauliflower or shirataki noodles and enjoy!
- Store leftovers in the fridge for a few days or freeze.
NOTES
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