Published:
Aug 16th 2022
by 
Last updated: Jul 6th 2025
Beef Stroganoff has been a feature dish on many dining room tables worldwide. Stroganoff is a dish that contains these classical yet straightforward ingredients. These are steak, onions, garlic, mushrooms, wine, beef stock, butter, parsley, mustard, and sour cream, simmered together and served over wide noodles.
Over time, this recipe has been altered in many ways. Some have added gherkins or tomatoes to the recipe, served over rice or potatoes. In addition, freeze-dried instant versions were available in the 60s in America. In most cases, beef sirloin or chuck are used to make Stroganoff as they're both lean cuts of beef but still contain the right amount of fat to keep it moist.
Another way to alter this classic dish is to create a soup: not only a soup but a keto one-pot soup to feed the whole family. The base ingredients of this classic Beef Stroganoff are keto and contain only 8 grams of net carbohydrates per serving. You could also add in some extra low-carb vegetables and low-carb noodles or serve them alongside some toasted keto bread for this keto soup.
Pro Tip - Ready in under an hour, this recipe is perfect for busy weeknights.
- Tender beef, savory mushrooms, and a creamy sauce come together for a truly decadent dish.
- Adjust the amount of mustard and paprika to suit your taste preference. Want it spicier? Add a pinch of cayenne pepper!
- Perfect for a cozy night in or an impressive dinner party dish.
- Keto, paleo, gluten-free, and diabetic-friendly
- Freezer-friendly and great for batch cooking
- Use sirloin steak for the perfect balance of leanness and tenderness
- Deglaze with wine to lift flavor from the pot—don’t skip this step
- Add sour cream off the heat to prevent curdling
- Serve with keto bagels, cauliflower mash, or on its own
- Garnish with fresh parsley, extra cracked pepper, or a dollop of sour cream
- Pair with a light salad for balance
- Protein Substitutions: Don't have beef on hand? No problem! This recipe can be easily adapted with other proteins. Try using boneless pork loin, chicken breast, or even tenderloin for a lighter version.
- Vegetarian Twist: Make this dish vegetarian by swapping the beef for sliced portobello mushrooms or a meat alternative like tempeh or lentils.
- Creamy Variations: For a richer sauce, substitute full-fat sour cream for the lighter version. Alternatively, use a combination of heavy cream and cream cheese for an extra decadent twist.
- Mushroom Medley: Feel free to experiment with different types of mushrooms! Cremini, shiitake, or a combination of your favorites will all add unique flavors to the dish.
- Spice It Up: Want a bit of a kick? Add a pinch of red pepper flakes or a dash of cayenne pepper to the sauce for a touch of heat.
- Herb Garden Delights: Fresh herbs like thyme, rosemary, or tarragon can be added towards the end of cooking for a burst of fresh flavor.
- Gluten-Free Option: Use gluten-free noodles or serve the stroganoff over cauliflower rice for a delicious and low-carb alternative.
- Short-Term: Store in the fridge for up to 4 days
- Freeze: Cools and freezes well for up to 3 months
- Reheat: Warm gently on the stove—don’t boil after adding sour cream
- Olive Oil: Olive oil adds richness and healthy fats to the dish. It helps to sauté the vegetables and sear the steak, infusing them with flavor.
- Sirloin Steak: Sirloin steak is a lean cut of beef from the back of the cow. It has a good amount of beef flavor without being overly fatty. Trimming off any excess fat ensures a healthier dish and prevents greasy flavors. Cutting the steak into bite-sized pieces allows for even cooking and easier eating.
- Red Wine: Red wine adds depth of flavor and complexity to the sauce. It pairs well with the beef and helps to deglaze the pan, incorporating browned bits for extra flavor. A dry red wine, like Cabernet Sauvignon or Pinot Noir, is a good choice for this recipe.
- Yellow Onion: Yellow onion adds a subtle sweetness and pungency to the dish.
- Mushrooms: Mushrooms add an earthy and umami flavor to the dish. They also soak up the flavorful sauce beautifully. Any type of mushroom will work, but cremini, white button, or portobello mushrooms are popular choices.
- Garlic: Garlic adds a strong savory and pungent kick to the dish.
- Dijon Mustard: Dijon mustard provides a sharp tang that cuts through the richness of the sauce and adds a touch of complexity.
- Keto Beef Stock: Keto beef stock is a flavorful broth made from beef bones and aromatics. It forms the base of the sauce and adds a rich, savory depth. Choose a keto-friendly beef stock to ensure the dish stays within your dietary macros.
- Sour Cream: Sour cream adds a creamy richness and a touch of tang to the sauce. It helps to balance the savory flavors and create a smooth, luxurious texture.
- Sea Salt: Sea salt enhances all the other flavors in the dish and brings out its overall savoriness.
- Black Peppercorns: Black peppercorns add a touch of warmth and complexity to the flavor profile.
- Fresh Herbs: Freshly chopped herbs like parsley, thyme, and rosemary add a bright, herbaceous note to the dish and provide a pop of color.
Can I use a different type of wine?
Yes, you can substitute the red wine with an equal amount of white wine, chicken broth, or even water. However, the red wine adds a touch of acidity and complexity that complements the flavors of the dish. If using red wine, choose a dry variety like Pinot Noir or Merlot.
What can I serve with beef stroganoff?
Beef stroganoff is traditionally served over egg noodles. However, you can also serve it over rice, mashed potatoes, or even cauliflower rice for a lower-carb option. A simple green salad or roasted vegetables make perfect accompaniments.
Is this recipe freezer friendly?
Yes, you can freeze leftover beef stroganoff for up to 3 months. Let the dish cool completely, then store it in an airtight, freezer-safe container. Thaw overnight in the refrigerator before reheating.
How to Make Modern Beef Stroganoff Soup
Start by heating a heavy pot with half the olive oil. Sear half the beef for 1 minute per side, remove, and repeat with the remaining beef.
Lower the heat, pour in a splash of red wine, and deglaze the pot with a wooden spoon. Add onions and garlic; sauté for 3–4 minutes until translucent. Stir in mushrooms and cook for 6 minutes until most moisture evaporates.
Add the remaining red wine and let it reduce by three-quarters. Stir in Dijon mustard and beef stock. Simmer for 10–15 minutes to deepen flavor.
Whisk in the sour cream, salt, and pepper off the heat. Return the beef and stir in chopped herbs. Let stand for 5 minutes, then serve hot garnished with fresh parsley.
Time & Serves
Ingredients
2 teaspoons Olive Oil
1 pound Sirloin Steak, trimmed of any extra fat & cut into bite-sized pieces
3/4 cups Red Wine
1 small Yellow Onion, small dice
1 pound Mushrooms (any type will work), washed and cut into quarters
4 cloves Garlic, minced
1 tablespoon Dijon Mustard
4 cups Keto Beef Stock
1/2 cup Sour Cream
1 teaspoon Sea Salt
1/8 teaspoon Fresh Cracked Black Peppercorns
1/4 cup Fresh Italian Parsley, chopped
1 teaspoon fresh Thyme, chopped
1 teaspoon fresh Rosemary, chopped
Instructions
Place a large heavy-bottomed pot with half the olive oil onto the stovetop, setting it to high heat.
Once the oil is hot, sear off half the beef for 1 minute per side to brown the beef.
Remove the seared beef from the pot and onto a plate. Add the rest of the olive oil and repeat by searing off the remainder of the beef.
Lower the heat to medium-low once the beef is seared off and add in 1/4 cup of red wine and scrape the bottom charged bits using a wooden spoon.
Add and sauté the onions and garlic for 3-4 minutes until translucent.
Add the mushrooms and sauté for 6 minutes until most of the moisture from the mushrooms has evaporated from the pot.
Deglaze the pot with the rest of the red wine and allow it to reduce by 3/4s for about 2 minutes.
Stir in the mustard & beef stock. Reduce the heat and let it cook for 10-15 minutes.
Using a whisk, whisk in the sour cream, salt and pepper.
Add the beef back into the pot along with the fresh herbs, turn off the heat and allow the soup to stand for 5 minutes.
Portion the soup out into bowls & garnish with a few fresh parsley leaves.
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