Keto Friendly Beef Stroganoff [No.1 Recipe]

  • Author: Katie
  • Date: October 9, 2022
  • Time to Read: 3 min.

This keto beef stroganoff recipe is a full fat, keto-friendly, low-carb slow-cooker version of the classic Russian dish. Slow-cooked beef and sour cream, make this delicious and hearty keto-friendly simple meal for all the family. Give it a try now!

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Making Beef Stroganoff Keto Friendly

This Russian dish has a lot of its routes from French cuisine. Here, with a few adaptations, we have made it low carb and keto-friendly.

In traditional beef stroganoff, the meat is rolled in seasoned flour. This flower is the thickening agent for the sauce. Obviously, flour is a no-go on a keto way of eating and here we address these issues.

Read on to find out our secret for keto-friendly beef stroganoff!

Keto Beef Stroganoff

What Cut Of Beef?

I like to use shoulder of beef for this.

Shoulder is one of the cheapest cuts of beef, making it accessible for all. The shoulder needs longer and slower cooking that some of the other cuts of beef, but, wow, is it worth it.

When cooked long and slow this is one of the most flavorsome cuts of beef.

Hence cooking this Beef Stroganoff in the slow cooker.

TOP TIP: Get to know your local butcher to find this at the cheapest prices. Butchers tend to buy animals as a whole – the majority of people will not be buying this cut so the butchers will have it in plentiful supply and be selling this for cheaper than the other cuts – winner!!

Keto Beef Stroganoff In The Slow Cooker

I was late to the slow cooker revolution.

However, once I got one as a Christmas present, I couldn’t stop!

It not only allows you to plan ahead in order to keep you on track.

It also allows you to use cheaper cuts of meat and cook them long and slow until they become beautifully tender and full of flavor.

In order to cook this beef stroganoff in the slow-cooker, I will fry off the beef the night before and add it to the fridge in a bowl.

In the morning before rushing off to work I will add all of the ingredients to the slow cooker and put it on a timer so it’s ready for me retuirning home.

You do not need a fancy slow cooker to do this and you can pick up a good one for under $30. I attach mine to plug timer so it’s ready for me coming home from work.

I am going to join the 21st Century with wi-fi plugs soon!

beef-stroganoff-keto-friendly approved

Mushrooms To Use

Traditional Beef Stroganoff does not have mushrooms, however, I love them, so why not add them to this!?
You can use whatever mushrooms you like with this. Button mushrooms are always available in the supermarket, which makes them a cheap and easy option to go with this recipe.

However, if you are looking for a more earthy tone, chestnut mushrooms are a great option!

Finally, if you’re really looking to impress with this why not use some dried porcini mushrooms? This will give the beef stroganoff a really rich taste. The juices from rehydrating the mushrooms, combined with the beef stock will make the most amazing sauce!

Serving Suggestions

Traditionally, Beef Stroganoff was served with egg noodles. Over the years though we have moved onto rice as a side for this.

Why not have this with a side of cauliflower rice or cauliflower mash? Courgetti is also a great option. All will perfectly soak up all of the creamy juices.

Check out how to make this keto Beef Stroganoff here;

Beef Strogganoff

Course: DinnerCuisine: russianDifficulty: Easy


Prep time


Cooking time



5 grams

Total time






  • 35g olive oil

  • 2 garlic cloves, crushed

  • 35g red wine vinegar

  • 450g mushrooms, sliced (I like a combination for this)

  • 35g tomato puree

  • 1 small onion, diced

  • 280g beef stock

  • 1400g beef brisket, sliced

  • 140g sour cream

  • 2 teaspoons dried thyme

  • Salt and pepper, to taste


  • Add oil into a saucepan over high heat along with onion, thyme and garlic. Sauté until the onion is slightly translucent and then add the beef along with salt and pepper, and continue sautéing until nicely browned.
  • Add tomato puree into the saucepan and cook for 5 minutes, and then add the vinegar and stir. Cook for 5 minutes and then add beef stock. Bring to a simmer.
  • Let the ingredients simmer for 1 hour without closing the lid and then add the mushrooms. Allow to continue simmering for additional 1 hour and then remove the saucepan from the heat.
  • Stir through sour cream and then adjust on salt and pepper as desired.
  • When done, serve the beef stroganoff immediately together with a buttery cauliflower mash on one side. Enjoy!


  • This dish freezes really well; why not make an extra portion for when you are rushing around!

If you liked this recipe, or have a recipe that you would like to see featured, let us know in the comments below and we will see what we can do for you.

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